Place the flour into a pie pan.
In a separate pie pan beat the eggs with the milk.
In a third pie pan combine the breadcrumbs, Parmesan cheese, parsley, garlic salt and seasoning salt.
Line a baking sheet with wax paper.
Dredge the cheese sticks in the flour, followed by the egg wash and lastly the breadcrumbs.
Place cheese sticks into the egg wash and then the breadcrumbs on more time then transfer to the baking sheet.
Freeze for 1 hour to overnight (longer is better).
Heat oil to 350 F.
Working in batches, fry the cheese stocks for 30 seconds-1 minute per side until golden brown then flip and fry another 30 seconds-1 minute.
Transfer to a paper towel-lined plate to drain.
Serve with warmed marinara sauce.