Luby's Cafeteria Italian Chicken Breast


  • 1 lbs (4 cups) grated mozzarella cheese
  • 3 cups all-purpose flour, divided
  • 1/2 cup dried parsley flakes
  • 1/3 cup grated Parmesan cheese
  • 1 (0.7 oz.) package dry Italian salad dressing mix
  • 1 cup milk
  • 2 extra-large eggs
  • 8 boneless, skinless chicken breast halves
  • Vegetable oil
  • Grated Parmesan cheese
  • Chopped parsley


In a medium-size bowl, combine mozzarella, 2 cups 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

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