When I’m making a meat dish that’s breaded I skip the flour, beaten egg and bread crumb process.  I streamline it by making a slurry of cornstarch and egg white to hold the bread crumbs.  This creates a well coated piece of meat and the coating won’t separate from the meat while cooking.

4 boneless chicken breasts pounded to about a 1/4 inch thick

salt, pepper, garlic powder

2 egg whites

1/4 cup of corn starch

2 tablespoons of cold water

1 teaspoon lemon juice

2 cups bread crumbs

1/4 cup canola or vegetable oil

Part skim mozzarella cheese ( not the fresh kind, it’s too watery for this purpose)

1 tomato, sliced

chopped parsley

lemon wedges

Heat the oven to 250 degrees.

Use a skillet large enough to hold 2 pounded chicken breasts.  You will need a cookie sheet to put the chicken in the oven

Season the pounded chicken with garlic powder, salt and pepper.  Beat egg whites,  water and corn starch together.  Dip the chicken breasts in the corn starch mixture then dredge in bread crumbs.  Saute in oil for about 4 minutes each side on medium high heat until the chicken is cooked through.

Drain the chicken on a paper towel then put cooked chicken on a cookie sheet and top with sliced cheese (please don’t put the paper towel in the oven) .  Place in warm oven for 5 minutes to melt the cheese.  Sear the tomatoes and place on top of the chicken breast, sprinkle with parsley and serve with lemon wedges and a salad.