Use a graduated pipet for smaller volumes. When finished, triple the volume of solution in the 1 L beaker with water and pour down the drain. If an aqueous solution is 24% or less ethanol it poses no environmental threat and can be poured down the drain.
1 Freeze breadsticks, uncovered, until completely firm, at least 2 hours.  FRY: Pour oil to a 2-inch depth in a large heavy-bottomed pot. Heat oil until it reaches a temperature of 350Â°F. A few at a time, fry the mozzarella sticks, being careful not to overburden the oil and cause the temperature to plummet. When done, cheese-sticks will be crispy and browned on the exterior, about 5 minutes. Drain on a double stack of paper towels.
Spoon tomato sauce over each of the cutlets. Sprinkle the tops with sliced basil. Then lay slices of mozzarella over each cutlet and sprinkle with the remaining 1/2 cup of Parmesan cheese. 7 Bake: Bake in the oven at 400Â°F for 10-12 minutes, or until the mozzarella begins to brown.