2 boneless chicken breasts halves
2 egg whites
2 tsp cornstarch
Juice od 1/2 lemon
1 cup panko bread crumbs or better yet slightly less oily croutons that you process in a blender on your own until dry and crumbled
1 Tbsp chopped parsley
1 tsp kosher salt
1/2 tsp ground pepper
zest of one lemon, minced
1/2 cup grated parmesan cheese
Preheat oven to 450
Prepare each half chicken breasts by slicing in half longitudinally, and softly pounding flat
Whisk together dipping mixture
Assemble crumb mixture
Dip each piece of chicken first in dipping mixture with one hand and then the crumb using your clean other hand
Let chicken rest in rack for 20 -30 minutes
Add enough olive oil or butter olive oil mixture to depth of 1/8 or more depth in a nonstick skillet and heat over medium high heat until hot
Add chicken pieces for about 3 minutes a side until golden brown and crisp
Serving suggestion Sage- Butter Sauce
