Ingredients
- 12 sticks low fat mozzarella string cheese
- 3 tablespoon egg whites, beaten (or 1 large egg)
- 2 tablespoon flour
- 1/2 cup Panko or Gluten Free Panko
- 1/4 cup Italian Seasoned bread crumbs (when making Gluten Free, just grind additional GF Panko into a finer crumb and add a 1/4 teaspoon Italian Seasoning to it)
- 2 teaspoon Parmesan cheese
- 1 teaspoon oregano
- Olive Oil Spray
- Marinara Sauce for dipping, warmed
Instructions
- Unwrap the string cheese and lay on a parchment lined baking pan.
- Place in the freezer for 1-2 hours, uncovered. The cheese must be frozen solid.
- When the cheese is frozen, in a small bowl whisk the egg whites until frothy.
- In a 2nd bowl, place the flour.
- In a 3rd bowl mix together the Panko, bread crumbs, Parmesan cheese and oregano.
- Set up an assembly line working where it goes flour bowl, egg bowl, bread crumb bowl, baking pan.
- Dip the frozen cheese sticks into the egg whites, then the flour to coat, then back in the egg whites.
- Remove from the egg whites (2nd dip) and place in the crumbs to coat evenly. You want all sides and the ends covered.
- Place on a pan covered with parchment.
- Repeat steps 8-10 until all the sticks are done.
- Place the coated cheese sticks in the freezer until frozen. If you don’t and try to bake, they will melt before browning.
- Line a baking with aluminum foil and spray with olive oil.
- After at least 30 minutes or you’re ready to bake, preheat the oven to 400F with the rack in the lower third of the oven.
- Place the coated frozen cheese sticks on the foil leaving a 1” space in between.
- Spray each stick with olive oil.
- Bake for 4-5 minutes or until the tops are starting to crisp.
- Turn over gently, re-spray and bake an additional 4-5 minutes or just until crispy and barely starting to ooze.
