Italian Chicken Breast
1 lb. grated mozzarella cheese
3 C. flour divided
1/2 C. dried parsley flakes
1/3 C. grated Parmesan cheese
1 package dry Italian salad dressing mix
1 C. milk
8 boneless skinless chicken breasts halves flattened
grated Parmesan cheese and chopped parsley
In a medium sized bowl, combine mozzarella, 2 cups of the flour, parsley flakes, parmesan and dressing mix. Blend well.
In a small bowl, whisk together eggs and milk. Place remaining flour on a piece of wax paper.
Coat chicken with flour, shake off excess. Dip into milk mixture, then into cheese mixture. Coat evenly and press into chicken.
Heat about 1/8 inch of oil in a large skillet, over medium heat. Add chicken and cook 5 – 6 minutes on each side or until golden brown and chicken is thoroughly cooked.
Note: Adapted from a recipe in the Houston Chronicle food section on Luby’s Cafeteria.
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