Instructions

• Unwrap all 24 mozzarella string cheese sticks and pat them dry with paper towels if needed.
• Line a cookie sheet with parchment paper and set it aside for the prepared sticks.
• In a shallow bowl or rimmed plate, spread the 1/4 cup whole-wheat flour.
• In a second shallow bowl, whisk the 3 large eggs until smooth.
• In a Ziploc bag or a third shallow bowl, combine the 1 cup Italian seasoned breadcrumbs, 1 1/2 teaspoons Italian seasoning, and 1 teaspoon salt; seal or stir to mix evenly.
• Working one stick at a time, use one dry hand and one wet hand: first dredge a mozzarella stick in the flour, turning to coat all sides, then shake off any excess flour.
• Dip the floured stick into the whisked eggs, turning to coat completely; lift and let excess egg drip back into the bowl.
• With your dry hand, remove the stick from the egg and place it into the breadcrumb mixture (or seal the Ziploc and shake). Roll and press the breadcrumbs onto the stick so the coating adheres well.
• Place the coated mozzarella stick on the prepared parchment-lined cookie sheet. Repeat steps 6–9 until all 24 sticks are coated, spacing them so they do not touch.
• Transfer the cookie sheet to the freezer and freeze the coated sticks for 2 hours, uncovered, until firm.
• When ready to bake, preheat the oven to 400°F (204°C). Keep the sticks frozen and on the parchment.
• Bake the sticks directly from the freezer on the parchment-lined sheet for 8–10 minutes, until the coating is golden and the cheese is softened but the sticks still hold their shape.
• Remove from the oven, let cool for 1–2 minutes, then serve immediately with marinara sauce.