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Luby's Cafeteria's Italian Chicken Breast

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C
MineralsFluorine, Chromium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Grated Mozzarella cheese - (4 cups)

  2. 3 cups 187g / 6.6oz Flour - divided

  3. 1/2 cup 118ml Dried parsley flakes

  4. 1/3 cup 48g / 1.7oz Grated Parmesan cheese

  5. 1 Dry Italian salad dressing mix - (0.7 oz)

  6. 1 cup 237ml Milk

  7. 2 Extra-large eggs

  8. 8 Boneless skinless chicken breast halves

  9. Vegetable oil - for frying

  10. Grated Parmesan cheese - for garnish

  11. Chopped fresh parsley - for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken.

  3. Heat about 1/8-inch oil in large skillet over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until cooked through. Garnish with cheese and parsley.

  4. This recipe yields 8 servings.

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