1-First, mix up your coatings in shallow dishes: combine the crushed Panko crumbs with Italian seasoning, dried parsley, garlic powder, black pepper, and salt. In another dish, add the flour, and in a third, the whisked eggs. If you’re using a mozzarella block, slice it into 15 even sticks for uniform cooking trust me, this step keeps things from getting messy.

2-Next, coat each stick by dipping it in flour first (shake off the excess), then into the eggs, and finally into the Panko mixture for that perfect crunch. For the best results, pop the coated sticks on a wire rack over a baking sheet and freeze them for at least one hour; this tip prevents the cheese from oozing out too soon. When you’re ready to cook, choose your method: fry in heated vegetable oil at 350°F for about one minute per batch, bake at 415°F for 10-15 minutes after spraying with cooking oil, or air fry at 390°F for 6-8 minutes, flipping halfway. Serve them warm with marinara sauce, and watch the smiles appear!