Mozzarella Sticks

1 lb. mozzarella cheese

flour for dredging

2 eggs (beaten)

2 tbsp finely chopped parsley

1 cup seasoned bread crumbs

Cut Mozzarella into 16 pieces about 2"x1/2"x1/2". Dredge in flour. Be sure to cover all sides well. Shake off excess. Beat eggs well Combine bread crumbs with parsley. Dip floured mozzarella pieces firmly into egg mixture, then into bread crumb mixture, pressing crumbs on well. Dip pieces into eggs again, then into bread crumbs, rolling first between palms of hands.

 Refrigerate for 3-4 hours.

 Deep fry quickly in hot oil and serve.