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 5-6 min. on each side, or until cooked through. Garnish with cheese and parsley. Source: Houston Chronicle, Nov. 13, 1996, p. 4F Recipe By : Lubys 50th Anniversary Recipe Collection Posted to MC-Recipe Digest V1 #300 Date: Wed, 13 Nov 1996 15:25:33 -0500 From: Cittadina@aol.com
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 35 (12%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 61.2mg||19 %|
|Sodium 701.9mg||24 %|
|Potassium 325.4mg||9 %|
|Total Carbohydrate 36.1g||11 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 34.3g|
|Protein 24g||34 %|
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Calories per serving: 283
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