2 boneless, skinless chicken breasts
2 egg whites
2 tsp. cornstarch
Juice of 1/2 lemon
1 cup course dry bread crumbs
1 Tbs. chopped fresh parsley
1 tsp. salt
1/4 tsp. black pepper
Zest of one lemon, minced
3 Tbs. olive oil
Preparation:
Preheat oven to 450˚. Prepare chicken breasts by gently pounding them between pieces of plastic wrap until they are 1/2 inch thick. 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 by dipping in egg white mixture then crumbs and let chicken rest at room temperature on a rack for 20-30 minutes to set crust.
Sauté chicken in olive 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 more minutes.
Variation:
Add 1/2 cup grated parmesan cheese to bread crumb mixture for a richer crust. Try topping with a sage-butter sauce.
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