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Combine the starch, 1 tsp. salt and pepper and toss the chicken tenderloins coating well. Set aside.
Peel the potato and cut in half lengthwise, store in cold water to prevent discoloration. Start with one half of the potato, flat side down. Use a mandolin slicer with safety guard, to slice extremely thin panels (as thin as the slicer will allow). Overlap 3 panels side by side on a clean work surface and roll a starch coated tenderloin from one side to the other. Continue the process with all the tenderloins, resting them on a baking sheet.
Heat oil in a large skillet over medium. Gently place tenderloins, with a seam side down, into the hot oil and cook on both sides for 3-5 minutes, just until golden in color. Be sure to not over-crowd the chicken, cook in batches if necessary. Use a flat spatula to flip and remove chicken for the skillet. Place the chicken onto a clean baking sheet and cook for 10-12 minutes or until internal temperature reaches 170°F.
While the chicken is cooking, melt butter in a small pan and stir in flour until paste forms. Whisk in cream and bring to a boil, continue whisking until thickens. Remove from heat and stir in remaining 1/2 tsp. salt, white pepper, nutmeg and Parmesan cheese. Serve hot with tenderloins.