8 boneless, skinless chicken breasts
4 cups mozzarella cheese, shredded
3 cups flour
1/2 cup parmesan cheese, grated
1/2 cup dried parsley flakes
1 pkg dry Italian dressing mix
1 cup milk
2 extra large eggs
grated parmesan and parsley
vegetable oil

In medium bowl, combine cheeses, 2 cups of flour, parsley and dressing mix. Mix well. In shallow bowl, whisk together milk and eggs. Put remaining flour in a separate shallow bowl. Coat chicken with flour, dip into milk mixure, then into cheese mixture, coating evenly and pressing into chicken. Heat about 1/4 inch oil in skillet over medium heat. Add chicken and cook 5-6 minutes on each side, or until cooked through. Garnish with parmesan and parsley. Serve over a bed of buttered linguini or fettuccine.