TO PREP:

1. Slice string cheese pieces in half, for a total of 24 pieces.
2. Place flour in a small bowl.
3. In a separate bowl, whisk eggs and milk.
4. In another separate bowl, combine panko bread crumbs with dried oregano.

TO ASSEMBLE:

1. One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Make sure panko crumbs stick to mozzarella sticks. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are all coated.

***THIS IS A MUST! Place tray in freezer for 20 to 30 minutes to flash freeze. If you are planning on not making these mozzarella sticks this day then you can freeze them on cookie sheet, then remove and place in a Ziploc bag use for a later date. Just make sure to write the date on it.***

TO COOK:

1. Heat 2 inches of vegetable oil in a large skillet over medium heat. When hot, add mozzarella sticks, but make sure to not overcrowd your pan. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak. (I unfortunately did a little bit)
2. Remove to a paper towel-lined plate.
3. Serve immediately with warm marinara sauce.