Cheese Sticks Recipe

Prepare egg wash and breading

In a shallow bowl whisk together the 2 large eggs and 2 tablespoons whole milk until smooth. Place the 3 tbs flour in a separate shallow dish. In a third shallow dish combine 1 cup breadcrumbs, 2 tbs grated Parmesan, 1 tsp Italian seasoning, 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp black pepper; mix well.

Bread the mozzarella sticks (double-coat)

Working one at a time, lightly dust a mozzarella stick in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb mixture until coated. For a sturdier coating, return the coated stick to the egg wash a second time and press again into the breadcrumbs to double-coat. Place finished sticks on a baking sheet lined with parchment and freeze uncovered for at least 30 minutes (this step prevents cheese leakage while frying).

Heat oil and fry

In a heavy-bottomed skillet or small pot, pour about 1 cup vegetable oil (enough to reach roughly 1" depth) and heat over medium-high until the oil registers 350°F (175°C) or a pinch of breadcrumb sizzles immediately. Fry the frozen breaded sticks in batches (do not overcrowd) for 1 to 1.5 minutes per side, turning once, until golden brown. Remove with a slotted spoon to a paper towel–lined plate to drain. Let rest 1–2 minutes before serving so cheese sets but remains melty inside.

Alternative: oven-baked option

If you prefer to bake: preheat oven to 425°F (220°C). Place frozen breaded sticks on a parchment-lined baking sheet, spray lightly with oil, and bake 10–12 minutes until golden, flipping once halfway through. Let rest 1–2 minutes before serving.

In a small saucepan heat 1 tbs olive oil over medium heat. Add the finely minced shallot (or onion) and cook 2–3 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Stir in 1 cup crushed tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp sugar, 1 tsp salt, 1 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Bring to a gentle simmer, reduce heat to low and simmer 8–10 minutes until slightly thickened. Taste and adjust seasoning.

Remove from heat. If you prefer a smoother sauce, blend briefly with an immersion blender or transfer to a blender and pulse until desired consistency. Keep warm until serving.