If using a block of mozzarella, cut into 12 equal sticks about 3 to 4 inches long and 1/2 inch thick. Pat each stick dry with paper towels to remove surface moisture. Place on a tray and freeze for 20–30 minutes — this helps the coating adhere and prevents excessive cheese melting during frying.

Set up breading stations

Arrange three shallow bowls or plates. In the first bowl combine the all-purpose flour and cornstarch and a pinch of salt. In the second bowl whisk together the eggs and milk until uniform. In the third bowl combine the bread crumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and black pepper; mix well.

Breading

First dredge

Working one at a time, dredge a chilled cheese stick in the flour mixture, shaking off excess so there’s a thin, even coat.

Egg wash

Dip the floured cheese stick into the egg mixture, coating fully and letting excess drip back into the bowl.

Breadcrumb coat

Roll the egg-coated stick in the breadcrumb mixture, pressing gently so crumbs adhere. For a stronger seal, repeat the egg and breadcrumb steps once more for a double coating. Place breaded sticks on a tray and return to the freezer for 15–20 minutes to set the coating.

Frying (or alternative baking)

Heat oil

Pour oil into a deep, heavy-bottomed skillet or saucepan to a depth of about 1 to 1.5 inches (enough to partially submerge the sticks). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30 seconds.

Fry cheese sticks

Fry the breaded cheese sticks in small batches (do not overcrowd) for 45–60 seconds per side until golden brown. Use tongs to turn carefully. Remove with a slotted spoon or spider to a paper towel–lined plate to drain. Let rest 1–2 minutes before serving so the cheese doesn’t ooze excessively.

Oven-baked option

Preheat oven to 425°F (220°C). Place breaded sticks on a parchment-lined baking sheet and spray or brush lightly with oil. Bake 8–10 minutes, turning once halfway, until golden and crisp. The cheese may not become as melted/oozy as fried ones.

Serve

Transfer cheese sticks to a serving platter. Sprinkle with chopped parsley if using. Serve immediately with warmed marinara sauce for dipping.

Yield: 12 cheese sticks. Best eaten hot.