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1
Slice mozzarella into rectangular stick shapes about one and a half inch long by half an inch wide or so.
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2
Beat the egg and then mix with the yogurt, lemon juice, and 1/2 tsp. nutmeg in one bowl. Add 1/2 mashed avocado and use lime instead of lemon for a wonderful variation.
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3
Mix the panko, 6 tbl. chopped mixed fresh herbs, lemon rind, (or lime rind if using the avocado route), 1/2 tsp. nutmeg, salt and ground pepper together in another bowl.
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4
Dip the mozzarella sticks first into the egg/yogurt (do try this with the suggested avocado) mixture to coat.
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5
Then roll the coated mozzarella sticks in the panko mixture.
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6
Heat a shallow depth of olive oil in a skillet (this can be more than a spray but less than 1/16 inch deep, say a healthy coating).
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7
Brown the breaded mozzarella sticks quickly and lightly on each side in the skillet and they are ready to serve.
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8
Serve with your favorite bruschetta (fresh seasoned, diced tomatoes, parsley, red onions, and lemon juice is a simple favorite of mine), a dolup of Greek yogurt, a sprig of flat leaf parsley and a chiffonade of basil for garnish. Or serve with the yogurt/cucumber/lime/avocado mix instead. I tried this version the day after I first submitted this (so please see the second photo).
