Luby's Cafeteria Italian Chicken Breast

Yield: 8 servings

Ingredients

• 1 pound (4 cups) grated mozzarella cheese
• 3 cups all-purpose flour, divided
• 1/2 cup dried parsley flakes
• 1/3 cup grated Parmesan cheese
• 1 (0.7 ounce) package dry Italian salad dressing mix
• 1 cup milk
• 2 extra-large eggs
• 8 boneless, skinless chicken breast halves
• Vegetable oil
• Grated Parmesan cheese
• Chopped parsley

Instructions

1. In a medium-size bowl, combine mozzarella, 2 cups flour, parsley flakes, Parmesan and dressing mix; blend well.
2. In a shallow bowl, whisk together milk and eggs until well blended.
3. 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.
4. Heat about 1/8 inch oil in large skillet over medium heat.
5. Add chicken and cook 5 to 6 minutes on each side, or until cooked through.
6. Garnish with cheese and parsley.

Attribution

Houston Chronicle