Chicken Parmesan

• 3/4 lb. boneless skinless chicken breast halves
• waxed paper
• 1/4 cup lowfat buttermilk
• 1 Tbsp. grated Parmesan cheese
• 1/4 cup plus 2 Tbsps. seasoned breadcrumbs
• 2 tsps. all purpose flour
• 2 Tbsps. olive oil
• 1 clove garlic, crushed

Place chicken between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Combine buttermilk and Parmesan in a bowl. Place breadcrumbs on a piece of waxed paper. Dust chicken with flour and season with salt and pepper to taste. Dip both sides of chicken in buttermilk mixture. Dredge both sides of chicken in breadcrumbs. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté garlic 1 minute. Discard garlic and sauté chicken 4-5 minutes, or until golden. Turn and sauté another 3-4 minutes, or until browned and chicken is cooked throughout.