1/4 cup lower-sodium marinara sauce (such as McCutcheon's)
How to Make It
Preheat oven to 425°.
Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish.
Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated.
Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces.
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Just made these and the flavor is great. I did slightly toast the Panko but also had the same challenge to get the Panko to stick to the cheese. Will try the cornstarch next time. I also sprayed a mini muffin pan and baked them in that. They did not loose their shape Definitely worth perfecting for the next time.
Awesome! I used whole wheat panko, one egg and light string cheese, which didn't melt quite as much as part-skim would but was still delicious. I also took the advice of another reviewer and rubbed a little cornstarch on the sticks before coating in egg and the panko stuck very well. I had left over panko, though, enough to coat two more sticks, which makes me wonder if the coating was meant to be thicker. Great for a healthy snack to share with my sister, who had been craving these all day!
Great flavor and easy! Froze cheese sticks in advance, then sliced. I used Italian seasoned breadcrumbs and a real egg. Cracked the egg in a small bowl and poured breadcrumbs into a mound on waxed paper. Used a fork to dip each cheese bite into egg, then while still on the fork, dipped into breadcrumb mound. Used a butter knife to gently push off onto a baking sheet lined with parchment paper. Used chunky garden spaghetti sauce for dipping. My son loved them! The key is not to go over 3 minutes, because the cheese will blob. They may not appear done at 3 minutes, but they will be. Great snack!
I froze the pieces as recommended and used cornstarch to help the panko adhere. Bake time easily was 5-8 minutes and even then the pieces were not warm in the middle. Flavor-wise they were a little boring. If I made these again, I'd add some onion or garlic powder and salt to the panko coating.
Like others I found the panko didn't stick very well to the cheese. I really pressed hard to get it to stick and that worked better than the egg wash. After that they were delicious. I would make these again. Really helps kick the snack food craving.
This looks good. JackieBlue had the right idea for aiding the sticking of the crumbs. Cooks' Illustrated (America's Test Kitchen on PBS) has the go-to sticking-aid of cornstarch. So, coat the cheese (or chicken or whatever you're trying to "crumb") with cornstarch (lightly!), THEN dip in egg or milk or whatever liquid is called for, then in crumbs. Cornstarch doesn't add any distinct flavor/taste, but it definitely helps the stickiness of any kind of crumbing.
Haven't tried this yet, but sounds yummy. Will try the freezer trick.
We loved these & they're as good as the fried in restaurants, but feel lighter & "cleaner" to eat, if that makes sense. These were NOT sticks - they melted into patties, & we're surprised this wasn't acknowledged or remedied in the recipe. Next time we'll put them in the freezer before baking (not sure how long - experiment w/the time), as that should help them keep their shape - restaurants do this before frying their mozzarella sticks. But the shape doesn't matter when it tastes so good, & these are a real treat as a substitute for fried. We tried them w/panko & corn flake crumbs, & both were great in their own way (panko: more crunchy, corn flake crumbs: finer & coat better). When coating, 1 person should do the egg mixture dipping, & another the crumb dipping, as that will help the crumbs stick better (eggy hands will make a mess of the crumbs) - but the idea is to have a light coat anyway. Add Italian seasoning to crumbs for more flavor (no salt necessary - cheese adds enuf salt).
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