Yield: 8 Servings
|1 pounds||Grated mozzarella cheese, 4 cups|
|3 cups||All-purpose flour; divided|
|½ cup||Dried parsley flakes|
|⅓ cup||Grated Parmesan cheese|
|1 pack||Dry Italian salad dressing mix, .7 oz|
|2 \N||Eggs, extra-large|
|8 \N||Skinless boneless chicken breast halves|
|\N \N||Vegetable oil|
|\N \N||Grated Parmesan cheese; for garnish|
|\N \N||Chopped parsley; for garnish|
In a medium-size bowl, combine mozzarella, 2 cups flour, parsley flakes, Parmesan and dressing mix; blend well. In a shallow bowl, whisk together milk and eggs until well-blended. Place remaining flour in another shallow bowl. Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken. Heat about ⅛ inch oil in large skillet over medium heat. Add chicken and cook 5-6 min. on each side, or until cooked through. Garnish with cheese and parsley.
Source: Houston Chronicle, Nov. 13, 1996, p. 4F Recipe By : Luby's 50th Anniversary Recipe Collection Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 15:25:33 -0500 From: Cittadina@...