Recipe by Kittencal@recipezazz
This is a restaurant-quality chicken dish that you can make at home, the mozzarella cheese is mixed right into the breading! You can even completely bread the breasts hours in advance and refrigerate until ready to fry, just make certain to place the uncooked breaded breasts on a large baking/cookie sheet in one layer then cover with plastic warp. Use your own favorite marinara sauce or see Kittencal's Marinara Pasta Sauce (Vegetarian) you can make this sauce up to 3 days in advance! Use a 0.7-ounce package of dry Italian salad dressing for this recipe.
Top Review by Toucansam418
This was a real winner!! I modified it slightly to fit our lower-carb lifestyle by omitting the egg, milk, and flour. I wet the chicken, then added all the spices to a ziploc bag, coating all sides. I chose to bake this dish as well, because I was afraid I would lose the coating otherwise. After arranging on a casserole dish, I added the remaining spices to the top of the chicken pieces. (I used chicken strips, because in the past with this kind of dish, I've found the end result to be juicier.) I also found a low sugar marinara sauce that worked just great. Loved the mixture of spices and flavors in this dish!! Thanks for posting!!!
- 4 cups finely grated mozzarella cheese
- 2 cups flour, plus
- 2 tablespoons flour
- 2 tablespoons dried parsley flakes (can use more or less)
- 1⁄3 cup grated parmesan cheese
- 1 (2/3 ounce) package dried Italian salad dressing mix
- 1 cup milk
- 3 small eggs
- 1 cup flour
- 7 -8 boneless skinless chicken breasts
- oil (for frying)
- 1 cup marinara sauce (can use more)
- grated parmesan cheese
Directions See How It's Made
- Pound the chicken breasts slightly with a meat mallet.
- In a medium bowl combine the mozzarella cheese with 2 cups plus 2 tablespoons flour, parsley flakes, 1/3 cup Parmesan cheese and dry salad dressing mix; blend well.
- In a shallow bowl whisk milk with eggs until well combined.
- Place the remaining 1 cup flour in another shallow bowl.
- Coat each breast first in flour, shaking off excess, then dip into milk/egg mixture, then roll into cheese mixture coating evenly and pressing into chicken.
- Heat about 1/4-inch of oil in a large skillet over medium heat.
- Add in the chicken breasts and cook for 5 to 6 minutes on each side (or until cooked through.
- Place on a large serving platter; cover loosley with foil.
- Heat marinara sauce in a saucepan, then drizzle the sauce over the breasts, then sprinkle with Parmesan cheese.