Ingredients

12 fresh chicken tender loins
8 oz. Dried bread crumbs
2 eggs
2 Tbsp. water
½ c. flour
½ tsp. Dried basil
½ tsp. Oregano
½ tsp. Salt
¼ tsp. Pepper
½ tsp. Dried Red pepper flakes
2 Tbsp. chopped parsley
1 tsp. Garlic powder
2 oz. Grated Parmesan cheese
1 c. oil

Directions

Wash and pat dry tender loins.  Dredge in Flour. Add spices and cheese to breadcrumbs.  Mix well.  Beat eggs with water.  Place floured chicken one at a time into egg wash, coat well.  Bread each piece of chicken in seasoned breadcrumbs coating well.  Heat oil in 8 inch saute pan.  Saute chicken turning once until golden brown and cooked well (5 minutes).  Place 3 pieces of chicken on 8 ½ plate, along with a side of your favorite tomato sauce.  May be topped with thin slices of Mozzarella cheese.  If you wish a spicier chicken, increase the red pepper flakes in crumbs.