Pound chicken breasts to one half-inch thick.
Combine egg whites, cornstarch and lemon juice and mix.
In a separate bowl combine breadcrumbs, corn flakes, pecans, parsley, salt, pepper and lemon zest and toss.
Dredge each chicken breast through egg mixture followed by breadcrumb mixture.
Saute in olive oil for several minutes on each side until chicken is fully cooked.
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