Breaded Mozzarella Sticks

📝 Ingredients

• 1 ball of mozzarella (125 g drained)
• 1 tbsp plain wheat flour
• 1 egg
• 35 g panko breadcrumbs
• 1 tsp dried oregano
• 2 tsp olive oil (1 for the panko, 1 for the sauce)
• 200 g tinned chopped tomatoes (½ of a 400 g tin)
• 1 garlic clove
• Salt, black pepper

🍴 Utensils

• Cutting board and knife
• Frying pan
• 3 shallow bowls
• Baking tray and baking paper
• Small saucepan

📖 Steps

1. Drain the mozzarella, cut it into 8 sticks about 1.5 cm thick and lay them on several layers of kitchen paper. Pat them dry on all sides and leave to dry for 10 min: the drier they are, the better the coating sticks.
2. Heat 1 tsp olive oil in a frying pan over a medium heat, add the panko and stir for 2 to 3 min until light golden. Tip it into a shallow bowl, leave to cool slightly, then mix with the oregano, a pinch of salt and some pepper.
3. Set out two more shallow bowls: one with the flour, the other with the beaten egg and a pinch of salt. Line a small flat plate that fits in the freezer with baking paper.
4. Roll each stick in the flour, tapping off the excess, dip it in the egg and let it drip, then roll it in the panko, pressing firmly and not forgetting the ends: any uncoated spot will let the cheese leak out.
5. Place the sticks on the plate without them touching and put them in the freezer for 30 min: the cheese needs to be really firm to withstand the heat of the oven. Meanwhile, preheat the oven to 220 °C with the baking tray, lined with baking paper, inside.
6. Make the sauce: chop the garlic and fry it for 30 seconds in a small saucepan with 1 tsp olive oil over a medium heat. Add the chopped tomatoes, season with salt and pepper and simmer for 8 to 10 min over a low heat until the sauce thickens.
7. Take the sticks out of the freezer at the last moment, place them on the hot tray and bake on the middle shelf for 7 to 9 min, until the coating is golden and the cheese is just starting to swell. Take them out as soon as a little cheese breaks through: one minute too long and they'll empty out.
8. Leave to rest on the tray for 1 min, as the cheese is scalding hot, then serve immediately with the warm tomato sauce in a ramekin for dipping. Eat them straight away, while the centre is still gooey.