2 boneless, skinless chicken breast halves

3 egg whites

1 tsp. cornstarch

Juice of 1/2 lemon

3 cups French's French fried onions, crushed in a plastic bag with a rolling pin

1/2 cup Parmesan cheese , grated

1 Tbsp. chopped parsley, fresh

1 tsp. kosher salt

1/4 tsp. pepper

Zest of 1/2 lemon, minced

3 Tbsp. olive oil

Preheat the oven to 450*

Cut chicken breast in half, then pound between plastic wrap until 1/2" thick

Whisk egg whites, cornstarch and lemon juice in a shallow dish for the dipping mixture.  Set aside.

Combine French fried onions, Parmesan cheese, parsley, kosher salt, lemon zest and black pepper in a wide shallow dish.  Crust prepared chicken by dipping both sides first in the dipping mixture, then in the crusting mixture.  Transfer the crusted chicken to a rack set over baking sheet.  Air dry chicken 20 to 30 minutes to help set the crumbs.

Sauté the chicken in a large nonstick, oven proof skillet over medium-high heat.  Cook until golden and crisp on one side.  Flip the chicken cook for same amount of time as first side, then transfer pan to a preheated oven to finish cooking, 8 to 10 minutes.

Makes 4 servings