Luby's Cafeteria Italian Chicken Breast Recipe

3 C. Flour, divided

1/2 C. dried Parsley Flakes

1/3 C. grated Parmesan cheese

1 (0.7-ounce) package dry Italian salad dressing mix

1 C. milk

2 extra-large Eggs

8 boneless, skinless Chicken Breast halves

Vegetable oil

Grated Parmesan cheese and chopped parsley

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.

1/8" 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. Makes

8 servings.