Baked Cheese Sticks with Crispy Breadcrumbs
Crispy-breaded cheese sticks baked until golden and gooey. Freezing them before baking keeps the cheese from melting too fast.
- Time
- 35 min
- Serving
- 335 kcal
- Ingredients
- ≈ $0.73
- Protein
- 18 g
Ingredients
- 1 Hard cheesepack 200 g ≈ $2.70 50 g
- 2 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 3 Breadcrumbs 20 g
- 4 Wheat flour 10 g
- 5 Sunflower oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut cheese into 1.5 cm (½-inch) thick sticks.
Dust sticks in flour, dip in beaten egg, then coat in breadcrumbs.
Repeat the egg and breadcrumb layer for a thicker crust.
Place sticks on a tray and freeze for 20 minutes.
Preheat oven to 220 °C (425 °F) and line a baking sheet with oiled parchment.
Bake for 8 minutes until golden and the cheese starts to soften.
Serve immediately while the cheese is still stretchy.
Tips
- Why it works
- Freeze the cheese sticks for 20 minutes so the breading holds better and the cheese doesn't leak while baking. Cold cheese keeps its shape longer.
- Substitutions
- Swap the 20 g of breadcrumbs for crushed oat flakes or 15 g of cornflakes. You can skip the flour if the crumbs are fine.
- Common mistakes
- If the breading falls off in chunks, the egg was too thin or the crumb layer too thin. Check that the sticks are coated evenly.
- Storing and reheating
- Keep in an airtight container in the fridge for no more than 2 days. Reheat in the microwave for 20 seconds, though it's better to eat them right away.
- Serve with
- Serve with ketchup or sour cream at a kids' party or as a snack with tea.
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