Preheat oven to 450 degrees.
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 rest at room temperature on a rack for 20-30 minutes to set crust.
Saute chicken in oil in a large, nonstick, oven proof skillet over medium 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.