1 lb Grated mozzarella cheese, 4 cups
3 cup All-purpose flour, divided
1/2 cup Dried parsley flakes
1/3 cup Grated Parmesan cheese
1 package Dry Italian salad dressing mix, .7 oz
1 cup Milk
2 Eggs, extra-large
8 Skinless boneless chicken breast halves
Vegetable oil
Grated Parmesan cheese, for garnish
Chopped parsley, for garnish
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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 1/8 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@aol.com
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