Dr. Finco'S Italian Chicken

• 10 to 12 pieces (3 lb.) boneless, skinless chicken breasts
• 2 1/2 to 2 3/4 c. Italian bread crumbs
• 3/4 c. flour
• 1 Tbsp. Italian seasoning
• 1/2 Tbsp. garlic powder
• 1/2 Tbsp. lemon pepper
• 3/4 to 1 c. milk
• 2 eggs, beaten
• 8 oz. thinly sliced Mozzarella cheese
• grated Parmesan
• 4 plus Tbsp. oil

1. Thaw chicken breasts.
2. Place 2 or 3 at a time in gallon Ziploc bag and pound on both sides until very thin.
3. Mix bread crumbs, flour and seasonings in bowl.
4. In separate bowl, mix milk and eggs.
5. Sprinkle each pounded chicken breast with Parmesan cheese. Place slices of Mozzarella cheese on 1/2 of breast, fold chicken in half to cover cheese.
6. Cover with crumb mixture; dip in egg mixture; dip again in crumb mix.
7. Cook 15 to 30 minutes in enough oil to cover bottom of electric skillet.
8. Turn once.
9. Add more oil, if necessary.
10. Use medium temperature (250u0b0 to 275u0b0) to be sure chicken is completely done and crust does not burn.
11. Serve with bread sticks, green beans and Fettucine Alfredo.

chicken breasts, italian bread crumbs, flour, italian seasoning, garlic powder, lemon pepper, milk, eggs, mozzarella cheese, parmesan, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=515148 (may not work)