So easy…so good…and not fried! But it tastes just as good!
8 ounces mozzarella cheese, cubed
1/4 cup flour
2 egg whites
1 1/2 cups panko bread crumbs
1 teaspoon dried parsley
Cube the mozzarella and set it in the freezer for 12-24 hours. This can simply be done the night before you make it.
When ready to make, preheat the over to 475 degrees.
Add the flour, slightly beaten egg whites and panko + parsley in 3 separate bowls. Lay a wire rack on a baking sheet and spray with non-stick spray. A wire rack is not required and you can also use a plain baking sheet – line it with parchment paper and then spray it with non-stick spray.
Make sure the oven is at the correct temperature. Moving quickly, take the cheese out of the freezer and dredge it in the flour, dip it in the egg whites, and coat it in the panko + parsley mixture. Set it on the rack/sheet and quickly finish the rest. Spray each cube with cooking spray and pop in the oven for 10-12 minutes. As long as you move quickly, cheese should not melt fast. Remove from oven when golden brown and crispy. Serve immediately.