- Oven to 200

- Place chicken between sheets of plastic wrap and pound to 1/4-inch thickness.

- Pat dry with paper towels and season both sides with salt and pepper.

- Set wire rack on rimmed baking sheet.

- Whisk together 1/4 c. flour and 1/4 c. grated parmesan cheese in pie plate

- In medium bowl whisk egg whites and chives together until slightly foamy.

- In a second pie plate, combine 2 c. shredded parmesan and remaining tablespoon flour.

- Coat chicken in flour mixture, shaking off excess.

- Transfer chicken to egg white mixture; coat evenly and let excess run off.

- Coat chicken with shredded parmesan mixture, pressing gently so that cheese adheres.

- Place on wire rack.

- Heat 2 t. oil in 12-inch nonstick skillet over medium-high heat until shimmering.

- Place 2 cutlets in skillet and reduce heat to medium.

- Cook until cheese is pale golden brown, about 3 minutes.

- Flip cutlets and continue to cook until cheese is golden brown on second side, about 3 minutes.

- Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven.

- Wipe out skillet with paper towel and return to medium heat.

- Add remaining 2 t. oil and cook remaining 2 cutlets.