| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Vegetables |
Italian |
Chicken, Houston chr |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Grated mozzarella cheese, 4 cups |
| 3 |
c |
All-purpose flour; divided |
| 1/2 |
c |
Dried parsley flakes |
| 1/3 |
c |
Grated Parmesan cheese |
| 1 |
pk |
Dry Italian salad dressing mix, .7 oz |
| 1 |
c |
Milk |
| 2 |
|
Eggs, extra-large |
| 8 |
|
Skinless boneless chicken breast halves |
|
|
Vegetable oil |
|
|
Grated Parmesan cheese; for garnish |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
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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