When using herbs always be aware that dried herbs are stronger than fresh. As a rule you should double the quantity of fresh herbs to get the same flavor as dried herbs. I grow all my own herbs and chili peppers in my backyard and am a firm believer in fresh is best. A good tip when using fresh Rosemary or Thyme is to dip the herbs into boiling water before removing the leaves from the stems. This really brings out intense flavor.
Ingredients
- 1 lb (450 grams) grated mozzarella cheese
- 3 Cups flour
- 1/2 Cup of fresh rosemary leaves. (Halve the amount if using dried.)
- 1/2 Cup dried parsley flakes
- 1/3 Cup grated Parmesan cheese
- 1 package dry Italian salad dressing mix
- 1 Cup milk
- 2 eggs
- 8 boneless skinless chicken breasts halves flattened
- Vegetable oil
- Chopped parsley (I prefer flat leaf parsley but curly leaf can be used.)
Instructions
In a medium-sized bowl, combine mozzarella, 2 cups of the flour, parsley flakes, rosemary, parmesan and dressing mix. Blend well.
In a small bowl, whisk together eggs and milk. Place remaining flour on a piece of wax paper.
Coat chicken with flour, shake off excess. Dip into egg mixture, then into cheese mixture. Coat evenly and press into chicken.
Heat about 1/8 inch of vegetable oil in a large skillet, over medium heat. Add chicken and cook 5 – 6 minutes on each side or until golden brown and chicken is thoroughly cooked.
Serves 8.
Fried Italian Chicken Breasts
Ingredients
- 1 lb 450 grams grated mozzarella cheese
- 3 Cups flour
- 1/2 Cup of fresh rosemary leaves. Halve the amount if using dried.
- 1/2 Cup dried parsley flakes
- 1/3 Cup grated Parmesan cheese
- 1 package dry Italian salad dressing mix
- 1 Cup milk
- 2 eggs
- 8 boneless skinless chicken breasts halves flattened
- Vegetable oil
- Chopped parsley I prefer flat leaf parsley but curly leaf can be used.
Instructions
- In a medium-sized bowl, combine mozzarella, 2 cups of the flour, parsley flakes, rosemary, parmesan and dressing mix. Blend well.
- In a small bowl, whisk together eggs and milk. Place remaining flour on a piece of wax paper.
- Coat chicken with flour, shake off excess. Dip into egg mixture, then into cheese mixture. Coat evenly and press into chicken.
- Heat about 1/8 inch of vegetable oil in a large skillet, over medium heat. Add chicken and cook 5 – 6 minutes on each side or until golden brown and chicken is thoroughly cooked.
Notes
