1 lb. boneless, skinless chicken breasts cut into 8 pieces and pounded slightly. Or use 1 lb. tenderloins.
Salt & fresh ground black pepper
2 large egg whites
2 Tablespoons grated Parmesan cheese
Â¼ cup chopped fresh parsley
1 cup flour
2 Tablespoons oil
Season chicken with garlic powder, salt and pepper.
Beat egg whites in shallow bowl. Mix in cheese and parsley
Place flour in a separate shallow bowl.
Coat chicken first in egg, then in flour.
Heat oil in large skillet.
Add chicken and cook over medium high heat until golden, about
2 minutes per side.