2 boneless, skinless chicken breasts
2 egg whites
2 tsp. cornstarch juice of
½ a lemon
1 cup coarse dry bread crumbs
¼ cup fresh grated parmesan cheese
1 tbsp. chopped fresh parsley
1 tsp. kosher salt
¼ tsp. ground black pepper
zest of 1 lemon, minced
3 tbsp. olive oil
Preheat oven to 200°F.
To prepare chicken breasts, trim excess fat from chicken. Slice each breast half lengthwise down the center. Lightly pound each piece (in a plastic bag) to an even thickness of ½ - ¼ inch.
To prepare breadcrumbs, cut a loaf of French bread into cubes (using approximately half). Place cubes in a food processor and blend together to create the crumbs. Dry the crumbs on a baking sheet for 10-15 minutes or until they are completely dried but not toasted. Freeze any extra crumbs in a resalable bag.
Preheat oven to 450°F.
Blend egg whites, cornstarch, and lemon juice with a fork in a wide shallow dish; set aside. Combine breadcrumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Dip both sides of each prepared chicken breast half into egg white mixture and then into crumb mixture. Pat with excess crumbs to cover. Place on a rack to allow crust to set at room temperature.
Sauté chicken in oil in a large, non-stick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking.
Roast chicken just until done, about 8 –10 minutes. Serve immediately.
*Serve with Sage Butter Sauce*