Italian Chicken Breast

1 lb. grated mozzarella cheese

3 C. flour divided

1/2 C. dried parsley flakes

1/3 C. grated Parmesan cheese

1 package dry Italian salad dressing mix

1 C. milk

2 eggs

8 boneless skinless chicken breasts halves flattened

vegetable oil

grated Parmesan cheese and chopped parsley

In a medium sized bowl, combine mozzarella, 2 cups of the flour, parsley flakes, parmesan and dressing mix. Blend well.

In a small bowl, whisk together eggs and milk. Place remaining flour on a piece of wax paper.

Coat chicken with flour, shake off excess. Dip into milk mixture, then into cheese mixture. Coat evenly and press into chicken.

Heat about 1/8 inch of oil in a large skillet, over medium heat. Add chicken and cook 5 - 6 minutes on each side or until golden brown and chicken is thoroughly cooked.

Note: Adapted from a recipe in the Houston Chronicle food section on Luby's Cafeteria.