Start by slicing the mozzarella into four 1/2-inch thick sticks. Keep them chilled so they stay firm while breading.
Toast the panko breadcrumbs in a dry skillet until golden and fragrant, then transfer to a shallow plate. This step boosts crunch and flavor.
Set up your breading station: in one bowl, beat the eggs with a pinch of salt; in another, place the all-purpose flour; and in a third, combine the toasted breadcrumbs with garlic powder, salt, and pepper.
Dip each mozzarella stick into the flour, ensuring it’s coated evenly, then into the egg wash, and finally press it into the seasoned breadcrumbs, turning to coat thoroughly. Gently press the breadcrumbs onto the cheese for a good crust.
Arrange the breaded sticks on a wire rack placed over a baking sheet. Lightly spray the sticks with olive oil to enhance crispness and give them a shiny finish.
Preheat your oven to 220°C / 425°F. Place the baking sheet with the wire rack inside and bake for 12-15 minutes, until the coating is golden brown and crispy, and the cheese is bubbling through small cracks.
Once baked, remove the sticks from the oven and let them rest on the rack for 2-3 minutes. This brief rest helps set the cheese and reduces drips during serving.
Serve the mozzarella sticks immediately with marinara sauce or your favorite dip. The exterior should be crispy and golden, while the inside remains irresistibly gooey and cheesy.
