Baked mozzarella sticks

Step 1/4

• 200 g mozzarella cheese
• ½ shallot
• ½ clove garlic

• 1 knife
• 1 cutting board

Cut the mozzarella into finger-width strips. Freeze for at least 1 hour. Finely dice shallot. Finely mince the garlic.

Step 2/4

• 1 tbsp olive oil
• ½ tbsp tomato paste
• ½ canned whole peeled tomato
• salt

• saucepan
• spatula

Add olive oil to a saucepan over medium heat and stir-fry shallot for approx. 2-3 min., or until translucent. Add garlic and tomato paste and sauté approx. a further 2- 3 min., or until lightly browned. Add the canned whole tomato and let simmer for approx. 10-15 min. Season with salt and set aside.

Step 3/4

• 100 g panko breadcrumbs
• 100 g plain cornflakes
• ½ tsp salt
• ½ tsp Piment d'Espelette
• ½ tsp herbes de Provence
• ¼ tsp onion powder
• ⅛ tsp garlic powder

• oven
• food processor

Preheat the oven to 200°C/390°F. Put panko with cornflakes, salt, garlic powder, onion powder, Piment d'Espelette and herbes de Provence into a blender. Mix until very fine and smooth.

Step 4/4

• 1 eggs
• 100 g flour
• 50 g starch

• 4 bowls
• 1 baking sheet
• parchment paper

Beat the eggs in a bowl. Mix flour with starch in another bowl and put the panko coating in a third bowl. Toss well and coat all mozzarella strips first in flour, then in beaten eggs, finish with Panko coating. Dredge each strip again through the bowls with egg and Panko coating, this time without flour. Lay the coated sticks on a parchment-lined baking sheet. Bake for approx. 9-12 min.. Serve with tomato sauce. Enjoy!

Enjoy your meal!