Try this Baked Mozzarella Sticks Recipe, or contribute your own.
- Carbohydrate 167.52796708398 g
- Cholesterol 20.8000000140161 mg
- Fat 14.3559283378902 g
- Fiber 7.53913332613806 g
- Protein 34.8136562561257 g
- Saturated Fat 5.46271554442227 g
- Serving Size 1 1 recipe (459g)
- Sodium 1634.62533357686 mg
- Sugar 159.988833757842 g
- Trans Fat 1.98076941694715 g
- Calories 942 calories
Step-by-step
- Freeze cut mozzarella sticks.
- Preheat oven to 400.
- Beat eggs in a small bowl.
- Combine bread crumbs, Parmesan, Oregano, Basic and garlic powder in another bowl and mix well.
- Prepare a baking sheet by lining with aluminum foil and spraying with non-stick spray.
- Roll cheese stick in flour, then dip in egg (allowing excess egg to drip off), then in bread crumb mix.
- Dip a second time in egg then bread crumb mixture.
- Place on baking sheet and repeat process for remaining cheese sticks.
- Bake about 4 minutes until crisp (watch carefully so cheese doesn't blow out.
- Serve with marinara sauce.
Attempting to bake mozzarella sticks at high heat often results in a messy puddle of molten dairy before the exterior breading can turn golden. This catastrophic failure usually occurs because the cheese reaches its melting point faster than the crumb coating achieves crispness in the oven. Freezing the cut cheese sticks solid for at least thirty minutes prior to coating creates a crucial thermal buffer that delays melting. Furthermore, dredging the frozen cheese through flour, beating two eggs for the wash, and applying a rigorous double-coat of bread crumbs seasoned with Parmesan, oregano, basil, and garlic powder forms an impenetrable structural shell.
Executing a double-breading process requires dipping the floured and egg-washed cheese back into the liquid and dry mixtures a second time to seal any microscopic gaps in the coating. Operating the oven at a scorching 400 degrees Fahrenheit ensures the bread crumbs toast rapidly during the four-minute baking window, though constant visual monitoring remains mandatory to catch any structural blowouts early. Utilizing aluminum foil sprayed thoroughly with non-stick cooking spray prevents the delicate crust from sticking and tearing when removing the hot snacks from the baking sheet.
Leftover baked mozzarella sticks lose their structural integrity rapidly in storage, but they can be cooled completely and kept in an airtight container in the refrigerator for up to two days. Reheating these leftovers successfully requires a hot oven or toaster oven rather than a microwave, which turns the crust sodden and liquefies the interior cheese instantly.
