Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.

Combine cornmeal and next 3 ingredients in a small bowl. Sprinkle flour evenly over each chicken breast half; dip in egg whites, and dredge in cornmeal mixture.

Heat oil in a large nonstick skillet over medium heat. Add chicken, and cook 5 to 6 minutes on each side or until chicken is done. Serve with salsa.