The shelf holds one product, so we build dinner around breaded and fried cheese sticks. The crust stays golden while the inside stays molten if you work quickly and watch the heat. Serve with a warm tomato sauce for dipping and something to round it out.

Serves 2. 25 minutes, 15 at the stove.

About 680 calories a serving, 28 g protein, 41 g carbohydrate, 45 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat until the surface shimmers. While the oil heats, beat 1 egg in a shallow bowl. Put 1/4 cup flour in another bowl and mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour 1/2 cup bread crumbs into a third bowl.
2. Coat each of 8 cheese sticks first in the flour, shaking off the excess, then dip in the beaten egg, then roll in the bread crumbs until fully covered. Work quickly and lay each breaded stick on a plate; you want this done before the oil is too hot.
3. When the oil shimmers, fry 4 cheese sticks at a time for 90 seconds per side until the crust turns deep golden brown. Transfer to a clean plate as soon as both sides are done and repeat with the remaining 4 sticks. The cheese inside will be molten if you watch the clock.3 min
4. While the cheese sticks fry the second batch, warm 15 ounces of canned tomato sauce in a small saucepan over low heat with a pinch of salt and pepper. Stir occasionally until it is steaming, about 5 minutes.5 min
5. Serve the hot cheese sticks with the warm tomato sauce for dipping.

Note Swap the tomato sauce for marinara or salsa if you have it on hand. Leftover cheese sticks keep in the fridge for two days and reheat in a 375°F [190°C] oven for five minutes. Serve with a simple salad or rice to stretch the meal.