Slice chicken so that you have slabs about 1/2 " thick.
salt and pepper, Add Johnnys seasoning with garlic.
Dip chicken indiviually into egg whites ( about 5 egg whites)
Dip chicken into flour that has some grated parmeasan pounded till very small chunks.
Then roll chicken again into larger grated parmeasean cheese.
Fry in stickfree skillet with oilve oil and a dab of butter or margerine until done.
For a side dish, as with the Penne with Asparagus and Pepper,
Cut chicken into 1/2 by 1" chunks.
Sprinkle with alittle sea salt and just a touch of Johnnys with garlic.
Stir in the whites of 3 eggs until covered completely. Dump in just enough flour until you can coat the chicken well. Stir in about 1 to 1/2 cups grated parmeasean.
Fry in alittle olive oil and margerine until done and serve on the side with salads.
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