Instructions: * If using chicken breasts, split and flatten them slightly.

Process Parmesan, flour, and walnuts in food processor until nuts are finely chopped. Transfer to a sheet of waxed paper. Pour the milk into a shallow bowl.

Pat the tenderloins or chicken dry with a paper towel. Sprinkle both side lightly with salt and pepper. Coat one tenderloin at a time with the parmesan mixture, dip it in milk, and coat it again with the Parmesan mixture.

Heat the oil in a large skillet over medium heat. Add the tenderloins and sautee, turning once, until lightly browned, about 5 minutes. Sprinkle with parsley and serve hot.

NOTES : My experience is that chicken breasts need to be sauteed a minimum of 5 minutes per side, unless they have been pounded fairly thin.

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