4 Skinless, boneless chicken breasts
½ cup Flour (white or whole wheat)
2 Egg whites
¾ cup Panko breadcrumbs
3 tbsp Grated parmesan cheese
1 tbsp Dried parsley
Place flour in a shallow dish. Combine breadcrumbs, parmesan cheese, and parsley in another shallow dish. Whisk egg whites and also put in a separate dish. Take each chicken breast and coat in flour, then dip in egg whites, then coat in breadcrumbs. Place coated chicken in a large frying pan, on medium heat. Cook evenly on both sides until chicken is no longer pink.