2 (6 to 8 oz.) boneless skinless chicken breast halves, cut in half lengthwise and pounded to flatten
3 tbsp. olive oil

Dipping Mixture:

2 egg whites
2 tsp. cornstarch
juice of 1/2 lemon

Crusting Mixture:

1 c. coarse dry bread crumbs
1 tbsp. fresh parsley
1 tsp. kosher salt
1/4 tsp. ground black pepper
zest of 1 lemon, minced

Preheat oven to 450°F. Prepare chicken breasts, cutting and pounding.

Blend egg whites, cornstarch and lemon juice with a fork in a wide, shallow dish; set aside.

Combine bread crumbs, parsley, salt, pepper and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20 to 30 minutes to set crust. Sauté chicken in oil in a large nonstick, 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 minutes more.

Makes four 2 to 3 ounce pieces.