City-Fried Chicken
| Prep Time: 0 min | Serves: 4 |
| Cooking Time: 0 min | Yield: 4 servings |
Ingredients
- 4 servings Chicken Breast Boneless Skinless Cooked
- 1 servings Coarse Sea Salt
- 1 servings Cracked Black Pepper
- 2 servings Egg Whites
- 3 tablespoons parmesan cheese, grated
- 1/4 cups Parsley
- 1 cups Carob Flour
- 0 tablespoons Olive Oil
- 1 servings lemon
Directions
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 paper and set next to stove.
Heat oil in 12-inch nonstick skillet 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.