1/3 c. bread crumbs
1 tbsp. minced parsley
3 tbsp. Parmesan cheese
2 egg whites
1 lemon
2 tbsp. water
2 chicken breasts, boned & pounded thin
1 tbsp. oil

Dip chicken breasts into Parmesan cheese, then into egg white mixture and then bread crumbs. Refrigerate uncovered for 20 minutes. Brown 3 minutes on each side. Garnish with lemon quarters.