Slice the mozzarella balls into 1/2 to 3/4 inch thick slabs. Set aside. Use a fork to toss the flour, 1 teaspoon of salt, garlic, onion, and Italian seasoning together in a cake pan or pie plate. Set that to the right of the cheese on the cutting board.

Crack the eggs into another cake pan or pie plate, add the milk, and use a fork or whisk to combine the two until they're even in colour. Set that to the right of the flour.

Use another fork to toss together the panko crumbs and remaining 1 teaspoon of salt. Set that to the right of the egg/milk mixture and then set a cookie sheet lined with parchment paper or a silpat to the right of that.

Dredge one slice of the mozzarella through the flour, flipping and making sure the whole thing has been coated. Gently shake off any excess. Dip it into the egg/milk mixture, flipping to coat the whole thing, lift it, and let the excess drip away before dredging it through the panko mixture. Lift the mozzarella slice and gently shake to let any panko crumbs that didn't adhere fall way. Now repeat the process, beginning with the flour, moving to the egg/milk, and finishing with the panko. When the entire cheese steak has been coated twice, lay it on the lined pan and repeat with the remaining cheese slices. Set the pan in the freezer at least 8 hours, but preferably 24 hours before serving. After they're frozen solid, they can be transferred to a zipper top freezer bag and stored for up to 3 months without any loss of quality.

Preheat oil to 345°F. Carefully lower 2 or 3 mozzarella steaks into the oil. If there are any ice crystals on the steaks, they may sputter as they're lowered into the oil. Fry for 3 minutes, or until the outside is a beautiful golden brown. Use a slotted spoon, basket, or tongs to lift the cheese steaks from the hot oil and transfer them to a paper towel lined plate. Let rest for 3 minutes before serving.

Pour 1/2-inch of oil into a heavy-bottomed, high-sided frying pan over medium-high heat. When the oil looks shimmery, use tongs to carefully lower 2 or 3 steaks into the pan (taking care not to overcrowd them.) Fry for 2 minutes on one side, or until golden brown. Slide a spatula under each steak and use tongs or another spatula to hold the cheese steak against the first spatula while gently turning it over. This should prevent splattering of the oil. Fry the second side for 2 minutes, or until golden brown. Use a spatula or slotted spoon to transfer the fried cheese steak to a paper towel lined plate and let it rest 3 minutes before serving.