Mozzarella Cheese Sticks

String Cheese

Egg

Parmesan

Italian Seasoning

Take part-skim mozz sticks and dip them in egg beaters.

Sprinkle some reduced fat grated parmesan cheese on a plate (you can also mix some Italian seasoning beforehand, but it turns out equally as good without), and then put each cheesestick on the parmesan plate.

Roll the sticks around and/or sprinkle with more parmesan so that the sticks are covered. I found that repeating this step (putting it back in the egg wash and then in the cheese again) made for a thicker and crunchier outer shell.

In a non-stick pan, spray some Pam and heat on medium. When hot, place the mozz Sticks in the pan. For me, it took about 30 seconds or less for the bottom to brown nicely. Just from time to time (maybe 15 seconds or so), slightly turn the sticks so that a new side can brown until all sides are browned equally and the mozz seems to be melted.

Since the cheese isn’t full fat and you’re not deep-frying them, I actually think they are better as you don’t get hot oil squirting out of them and they just don’t feel as gross and greasy.

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