Actually, I've made the "Everyday Italian" mozzarella sticks, & they turn out wonderful.
However, do stick to her recipe - i.e. not fresh mozzarella, but the "block" type, & also use the dry Italian-seasoned breadcrumbs - not Panko.
Since her recipe has you freeze the sticks before cooking, & the sticks are shallow-fried in a skillet rather than deep-fried, the Panko crumbs will burn long before the cheese inside is cooked/melted. And using commercial block mozzarella instead of fresh allows the cheese to cook to the nice soft/stringy consistency that marks a good mozzarella stick. Fresh mozzarella is definitely wasted here - it melts too quickly into a gooey mess. I also cook mine in extra-virgin olive oil - gives a lovely flavor & I can at least partially fool myself that the sticks are somewhat healthy.
Been there, done that.