Low FODMAP Parmesan Chicken

This one is loved by my whole family. It's quick, easy, and delicious!
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Ingredients

• 2 chicken breasts
• 3 egg whites
• 2 teaspoons cornstarch
• Juice of 1/2 lemon
• 1 cup gluten-free breadcrumbs or GF Panko
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded parmesan (freshly shredded works best)
• Peanut oil (or whatever oil you like to cook with)

Preparation

• Heat oven to 450 degrees F
• Slice chicken breasts lengthwise
• Pound with mallet to even thickness in plastic bag with a tablespoon or two of water
• Mix egg whites, corn starch and lemon juice, set aside
• Mix breadcrumbs, salt, pepper and shredded parmesan, set aside.
• Cover chicken first with liquid mixture then with dry mixture, let sit 30 minutes
• Fry in oil for 3 minutes
• Flip chicken over and place pan in oven for 8 minutes. (Make sure you have a pan that can withstand this amount of heat)
• Serve immediately

Tips

• Peanut oil withstands high heat best, although other oils may be used for this recipe. It does give it a slight peanut taste.
• I like Aleia’s GF Panko best (Hy-Vee).