Luby's Cafeteria Italian Chicken Breast

For fans of cafeteria cuisine courtesy of the Houston Chronicle.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  lb  grated mozzarella cheese
• 3  cups flour, divided
• 1⁄2 cup dried parsley flakes
• 1⁄3 cup  grated parmesan cheese
• 1 (2/3ounce) package  dried Italian salad dressing mix
• 1  cup milk
• 2  extra large eggs
• 8  boneless skinless chicken breast halves
•  vegetable oil (for frying)
•  grated parmesan cheese
•  chopped parsley (to garnish)

Directions

1. In a medium-size bowl, combine mozzarella, 2 cups of flour, parsley flakes, Parmesan and dressing mix; blend well.
2. In a shallow bowl, whisk together milk and eggs until well-blended.
3. Place remaining flour in another shallow bowl.
4. Coat chicken with flour, shaking off excess; dip into milk mixture, then into cheese mixture, coating evenly and pressing into chicken.
5. Heat about 1/8 inch oil in large skillet over medium heat.
6. Add chicken and cook 5 to 6 minutes on each side, or until cooked through.
7. Garnish with cheese and parsley.