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Luby's Cafeteria Italian Chicken Breast

1 lb. (4 C.) grated mozzarella cheese
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 C. 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.

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.

Makes 8 servings.

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