Prepare a coating station by arranging 3 small bowls. Add 2 tablespoons of pork panko to the first bowl on the left, the remaining ¼ cup of pork panko to the third bowl on the right, and crack the egg into the middle bowl. Whisk the egg well.

Coat each cheese stick by rolling it in the first bowl of panko, ensuring all sides are covered. This layer helps the egg adhere better.

Dip the stick into the whisked egg, then press it into the last bowl of panko, thoroughly coating all sides. Repeat for all sticks and place them on a plate. Chill the coated sticks in the freezer for 20 minutes to firm up and prevent leaking during frying.

Heat tallow or your preferred cooking fat in a deep-sided skillet or Dutch oven over medium-high heat until it reaches 350°F. Ensure the melted fat is about ½ inch deep. Add more fat if needed.

Fry the sticks for 3–4 minutes, turning them every minute to brown all sides evenly. Once golden and crispy, remove them to a paper towel-lined plate to drain.

Serve immediately. Enjoy as-is or pair with your favorite dipping sauce for an extra kick of flavor.