Total Time
35mins
Prep 10 mins
Cook 25 mins

This is a healthy and tasty alternative to deep-fried chicken. I got this recipe from a newspaper which stated that it was from Chef Kathleen Daelemans' "Cooking Thin."

Ingredients Nutrition

Directions

  1. Season chicken generously with salt and pepper on both sides.
  2. Place egg whites in shallow dish or plate.
  3. Whisk in cheese and parsley.
  4. Dredge each chicken piece through egg mixture and set in plate containing flour.
  5. Shake plate so chicken pieces get coated, turn chicken over and repeat.
  6. Lay on cookie sheet lined with parchment paper and set next to stove.
  7. Heat oil in 12-inch nonstick skillet pan over medium-high heat.
  8. When hot but not smoking, add chicken and cook, turning once, until golden and cooked through, about 2 minutes per side or until chicken is no longer pink and juices run clear.
  9. Serve with lemon wedges.
Most Helpful

We really liked this one, it really makes a nice quick week night dinner. We will be making this again. Thanks

Marlitt September 25, 2008

The parsley is a nice touch! The breading is very tender and the chicken moist and delicious. And any schnitzel-type dish is a winner with me, especially with fresh lemon. Putting the cheese in the egg whites is an interesting variation; it provides a lighter cheese crust than when it is mixed with flour or panko or breadcrumbs. Nice dish, and quick and easy. I am very happy I tried it!

BarbryT August 02, 2008

Very yummy chicken dish. Almost like a schnitzel with the lemon squeezed on it. This is quick and easy recipe to prepare. Great for a week night when time is limited. I cut the recipe in half and had just the right amount of egg whites and flour for my pounded chicken. This is a keeper. Thanks for posting.

teresas July 22, 2008