• 1/2 lb grated mozzarella cheese
• 1 1/2 c flour, divided
• 1/4 c dried parsley flakes
• 1/6 c grated parmesan cheese
• 1/2 pkg (appx 3/4 Tbsp) dried Italian salad dressing mix--I used Good Seasons
• 1/2 c milk
• 4 boneless, skinless chicken breasts
• vegetable oil

1. In a shallow bowl/dish place 2/3 c of the flour.
2. In a medium bowl, combine mozzarella, remaining flour, parsley flakes, parmesan and dressing mix; blend well.
3. In a shallow bowl, whisk together milk and egg until well blended.
4. Coat chicken with flour, shaking off excess; dip into egg mixture, then into cheese mixture, coating evenly and pressing into chicken.
5. Heat about 4-5 Tbsp oil in a large skillet over medium heat.
6. At this time also preheat the oven to 350.
7. Place chicken in pan and cook about 4-5 minutes per side until crust is golden.
8. Remove chicken from skillet and place on a cookie sheet and allow to bake until your chicken is cooked through.
9. Baking time will vary depending on the thickness of your chicken but should be somewhere in the 7-15 minute range.

This recipe came from the Houston Chronicle and is from Luby's Restaurant. I am altering it just bit in the cooking process because the crust was getting rather browned but was still pink in the center. The recipe is typed with the changes made.