Source: Houston Chronicle

1 pound (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 ounce) 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 servings.