Parmesan Crumbed Chicken Tenderloins

500g Tegel Lean & Lite Tenderloins or; Skinless Breast Fillets, cut in slithers

2 cups fresh breadcrumbs
1 cup finely grated parmesan cheese
Freshly ground black pepper
2 eggs
1/2 cup flour
2 - 3 tbsp oil

Combine the breadcrumbs, parmesan and black pepper in a shallow bowl. Place the eggs in another bowl and beat lightly. Place the flour onto a plate.

Dip the tenderloins in the flour, then the egg and lastly in the breadcrumb and parmesan mixture. Place on a plate, cover and refrigerate for 10 minutes.

Heat the oil in a frying pan over medium heat. Cook the tenderloins in batches for 3 to 4 minutes on each side, until they are golden brown and cooked through. Add more oil to cook each batch as necessary.

Serve with potato wedges and a green salad or a Greek Salad.