Prepare the Chicken: Slice the chicken breasts horizontally into thin cutlets. Lightly season each piece with salt and black pepper on both sides. Set aside.

Make the Parmesan Crust: In a shallow dish, combine the dry breadcrumbs, panko breadcrumbs, chopped parsley, salt, black pepper, lemon zest, and grated Parmesan cheese. Mix well until all the ingredients are evenly distributed.

Prepare the Wet Batter: In another bowl, whisk together the egg whites, cornstarch, and lemon juice until smooth and slightly frothy.

Coat the Chicken: Dip each chicken cutlet into the wet batter, allowing any excess to drip off. Then press each cutlet firmly into the Parmesan breadcrumb mixture, coating both sides evenly. Place the coated cutlets on a plate and set aside.

Heat the Oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering. The oil should be hot enough that a small piece of breadcrumb dropped in will sizzle immediately.

Fry the Chicken: Carefully place the coated chicken cutlets in the hot oil. Cook for 3-4 minutes on each side, or until the crust is golden brown and the chicken is cooked through. You may need to fry the cutlets in batches to avoid overcrowding the pan.

Drain and Serve: Once the chicken is cooked, transfer it to a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite sides and enjoy the crispy, cheesy goodness of the Parmesan-crusted chicken!

Optional Step: For an extra burst of flavor, garnish the cooked chicken with a sprinkle of fresh parsley and a squeeze of lemon juice before serving.