Place the panko breadcrumbs in a zip-top bag and crush them using a rolling pin until fine.

Transfer the crushed breadcrumbs to a shallow dish.

Add Italian seasoning, dried parsley, garlic powder, black pepper, and salt. Stir well to combine.

In a separate shallow bowl, whisk the eggs until fully beaten.

Place the flour into a third shallow bowl.

If using a mozzarella block, cut it into 15 evenly sized sticks.

Coat one mozzarella stick in flour and shake off any excess.

Dip it into the beaten eggs, allowing excess egg to drip away.

Roll the stick in the seasoned breadcrumb mixture until completely coated.

Repeat with the remaining cheese sticks.

Arrange the breaded sticks on a wire rack placed over a baking sheet.

Freeze for at least 1 hour. For longer storage, transfer them to an airtight container after the first hour.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

Fry a few homemade mozzarella sticks at a time for 30–60 seconds or until golden brown.

Remove with a slotted spoon and place on a paper towel-lined plate.

Serve immediately with warm marinara sauce.