1 cup panko bread crumbs
1/2 teaspoon garlic salt
1 teaspoon Italian seasoning
8 mozzarella sticks, cut in half
1/2 cup all-purpose flour
1/2 cup egg substitute (or 2 large eggs or three large egg whites)
1/2 cup sun-dried tomato pesto (for dipping)
Preheat oven to 400.
Place the cheese stick halves in the freezer 15 to 20 minutes.
While the cheese is freezing, place the panko on a baking sheet and lightly toast in the oven. Remove from heat and combine with the garlic salt and Italian seasoning in a small mixing bowl. Set aside.
Place the egg and flour in a small, shallow bowl. Set aside.
Remove from the freezer and dredge in the flour. Dip the cheese into the egg mixture and then the panko mixture; making sure to press the cheese firmly into the panko.
Place the cheese on a baking rack placed on top of a sheet pan. Continue with remaining cheese, flour, egg, and panko.
Bake at 400 for 8 to 10 minutes or until the coating is crisp and the cheese is heated through. Remove from heat and cool slightly before serving with the tomato pesto or other, favorite dipping sauce.