Fried Italian Chicken Breasts

Fried Italian Chicken Breasts is living proof of the magic of Italian cuisine. To many, a simple chicken breast is a fairly mundane meal. However, the Italians add herbs, Mozzarella and Parmesan cheese and convert the mundane to the sublime. If you only ever try one Italian recipe in your life, this is the one I recommend.

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 chilli's 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. Submitted by David McCarthy, Australia


  • 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.)


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.


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