You can substitute veal, turkey or pork cutlets for the chicken.
2 large egg whites
2 teaspoons garlic, minced
1 cup panko bread crumbs
2 teaspoons dried oregano
3 tablespoons fresh flat-leaf parsley, finely chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 6-ounce skinless chicken breast cut in 1 inch cubes, pounded to 1/2 inch thick
2 tablespoons extra virgin olive oil
1. Whisk egg whites in a shallow bowl until fluffy, add garlic. In another shallow bowl, combine panko, oregano, parsley, salt, and pepper; mix well.
2. Dip pounded chicken into egg whites; turning to coat. Dredge in bread crumb mixture, coating completely. Repeat with remaining chicken; set aside.
3. Heat a large skillet over medium. Once hot, add oil. Saute chicken, in batches if necessary, until golden brown on both sides and cooked through; about 3 minutes per side. Transfer to a baking sheet lined with parchment and place into a 400 degree oven to keep warm.
Source: Yolanda Banks