Crispy Baked Mozzarella Sticks: A Party-Ready Appetizer

Instructions:

1. Toast the Panko. Place the 60g of Panko breadcrumbs in a small skillet over medium heat. Stir constantly for 3–5 minutes until they turn a light golden tan and smell nutty. Note: This ensures the sticks look fried even though they are baked.
2. Mix the seasonings. In a shallow bowl, combine the toasted Panko with 45g Italian breadcrumbs, 25g Parmesan, 5g garlic powder, 5g oregano, and 2.5g smoked paprika.
3. Organize the station. Set up three bowls in a row: Bowl 1 with 65g flour, Bowl 2 with 2 eggs whisked with 30ml milk, and Bowl 3 with your seasoned breadcrumb mixture.
4. Initial dredge. Unwrap the 12 mozzarella sticks. Roll each stick in the flour until completely white, shaking off any excess.
5. First coating. Dip the floured stick into the egg wash, then roll it in the breadcrumb mixture, pressing firmly to ensure the crumbs adhere to every side.
6. The double dip. For a reinforced shell, dip the breaded stick back into the egg wash and then back into the crumbs for a second time. Note: This creates a thick barrier that prevents cheese leaks.
7. Freeze solid. Arrange the sticks on a baking sheet and freeze for at least 120 minutes. This is the most critical step for success.
8. Preheat and prep. Set your oven to 218°C. Once hot, spray the frozen sticks generously with olive oil spray.
9. Bake to perfection. Place the tray in the oven for 8 minutes until the crust is golden and you hear a slight sizzle. Note: Watch for the first sign of a cheese bulge to know they are done.
10. Rest and serve. Let them sit on the tray for 2 minutes before moving. This allows the internal cheese to set slightly so it doesn't all rush out at once.