Melted cheese encased in crisp breading, served with warm tomato sauce for dipping. These cheese sticks go from freezer to table in twenty minutes, making them perfect for a night when the shelf is light and you need dinner fast.

Serves 2. 25 minutes, 15 at the stove.

About 670 calories a serving, 40 g protein, 31 g carbohydrate, 43 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Set up three shallow bowls: one with 1/4 cup flour mixed with 1/4 teaspoon salt and 1/8 teaspoon pepper, one with 1 beaten egg, and one with 1/2 cup panko breadcrumbs. Coat each of 8 cheese sticks in flour, shaking off excess, then dip in egg, then roll in panko until fully coated. Chill in the freezer while you make the sauce.
2. Heat 2 tablespoons oil in a small saucepan over medium-low heat. Mince 1 garlic clove and cook in the oil for 1 minute until fragrant, then add one 14.5-ounce can crushed tomatoes. Simmer, stirring often, while you cook the cheese sticks.10 min
3. Heat a cast iron or nonstick skillet over medium-high heat. When the pan is hot, add the chilled breaded cheese sticks in a single layer and cook, turning every 2 minutes, until all sides are golden brown, about 8 minutes total. The cheese will start to leak slightly from the ends when done.8 min

Note Swap panko for crushed saltines or crushed crackers in a pinch. Leftovers keep in the fridge for two days and can be reheated gently in a 300°F [150°C] oven. Serve with the warm tomato sauce for dipping and a green salad alongside to stretch the meal.