1 to 2 lb. boneless chicken breast
Flour
4 oz. egg beaters
2 egg whites
1 c. grated Parmesan cheese

Cut any fat off the breast. Roll in flour. Have the egg beater and grated cheese and egg whites mixed together. Dip in egg and cheese mixture. Cover well. Fry in olive oil about 5 to 7 minutes each side, depending on thickness. Cook until golden in color. They are also good cold in a sandwich or with a tomato sauce on them.