Mozarella sticks in restaurants seem to allows hold their shape. Can any one tell me how can I do that? When I fry them, the cheese always seems to drip from the crum coating! :?
If you double or triple bread them and freeze until firm and don’t overcook they will be fine.
I just watched someone make these on a cooking show and she put the breaded slices of cheese in the freezer so they would hold there shape when cooked.