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1
Preheat oven to 450 degrees F. Prepare the chicken by halving and then halving again lengthwise.
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2
(Whole chicken breast are a bit too big.
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3
Pound to about 1/2 inch thick.
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4
Blend the egg whites, cornstarch, and lemon juice with a fork in a wide, shallow dish; set aside.
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5
Combine the bread crumbs, parmesan, parsley, salt, pepper, and zest in a second wide, shallow dish.
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6
To crust the chicken breasts, dip each in the egg white mixture and then roll in the bread crumbs.
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7
Then transfer the chicken to a rack set over a baking sheet.
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8
Air-dry the chicken for 20-30 minutes to help set the crumbs.
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9
To cook, first saute the chicken on the stove in an ovenproof skillet.
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10
Saute until the chicken is golden and crisp on one side, then carefully flip the pieces over.
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11
Cook until golden.
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12
Finally, transfer the whole pan to a 450 degree oven to finish.
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13
Cook for 8 to 10 minutes in the oven.
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14
If you are serving this with Sage-Butter Sauce , prepare the sauce and keep it warm in a warm water bath.
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15
It will hold just fine for at least an hour.
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16
For the Sauce:.
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17
Saute the shallots in butter in a small saucepan over medium heat until soft, 2 - 3 minutes.
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18
Add the wine, cream, broth and lemon juice.
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19
Simmer until reduced by half, 8 - 10 minutes.
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20
Whisk in butter, 1 tablespoons at a time, stirring constantly.
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21
Do not add more butter until previous addition has melted completely.
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22
Finish sauce with sage and seasonings.
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23
Keep warm in a warm water bath until ready to serve.
