In food processor, pulse the cereal until it is a fine powder consistency. Alternatively, you can crush the cereal in a resealable bag using a heavy can or rolling pin. Add 2 pinches salt.
In a mixing bowl, beat the egg whites, add the milk and season with salt, and pepper, to taste, mixing well to combine. Soak the bread in the egg-milk mixture, then dredge in the crushed cereal.
Preheat a large saute pan or griddle and coat well with cooking spray. Over medium heat, cook the bread slices in batches, until browned on both sides, about 3 to 4 minutes per side.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Herb Mesa