Place panko crumbs in a Ziploc bag and crush until you have fine crumbs.

Pour crushed panko into a shallow dish and add Italian seasoning, parsley, garlic powder, pepper, and salt; stir to combine.

In a separate shallow bowl, crack eggs and beat until scrambled.

Pour all-purpose flour into another shallow bowl.

If using a mozzarella block, cut widthwise into 15 sticks.

Dip each cheese stick in flour, shake off excess, then dip in the beaten egg, allowing excess to drip off, and finally coat in panko mixture.

Place breaded mozzarella sticks on a wire rack over a baking sheet.

Transfer to the freezer and chill for at least one hour.

While chilling, fill a medium-sized saucepan 3 inches deep with vegetable oil and heat over medium heat until it reaches 350°F (175°C).

Remove sticks from the freezer and fry 2 at a time until golden brown (about 1 minute), then remove to a paper towel-lined plate.

Ensure oil returns to temperature before frying the next batch.

Serve warm with warmed marinara sauce.