1 pound bone-in chicken pieces or boneless, skinless chicken breast, cut into eight pieces and lightly pounded
Coarse-grained salt and cracked black pepper
2 egg whites, beaten
2 tablespoons grated Parmesan cheese
1/4 cup chopped parsley
1 cup flour
2 tablespoons Enova oil
1 lemon, cut into eight wedges
Season chicken generously with salt and pepper on both sides. Place egg whites in shallow dish or plate. Whisk in cheese and parsley. Dredge each chicken piece through egg mixture and set in plate containing flour. Shake plate so chicken pieces get coated, turn chicken over and repeat. Lay on cookie sheet lined with parchment and set next to stove.
Heat oil in a 12-inch non-stick pan over medium-high heat. 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. Serve with lemon wedges.
Makes 4 servings.