Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 cup | Milk |
| 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@...