Pound chicken breasts to an even 1/2-inch thickness for even cooking.

In a shallow dish, whisk together egg whites, cornstarch, and juice from half a lemon.

In another shallow bowl, combine breadcrumbs, parmesan, parsley, salt, pepper, and lemon zest.

Dredge each chicken breast first in egg mixture, then in breadcrumb mixture, pressing gently to adhere. Let rest on a wire rack 20-30 minutes.

Preheat oven to 450°F.

Heat olive oil in a large nonstick ovenproof skillet over medium-high heat. Sauté chicken 3 minutes until golden, then flip.

Transfer skillet to oven and bake 8 minutes or until chicken is cooked through.

While chicken bakes, make sauce: Sauté shallots in 1 tablespoon butter until soft, 2-3 minutes.

Add wine, cream, broth, and remaining lemon juice; simmer until reduced by half, 8-10 minutes.

Whisk in remaining butter one tablespoon at a time until smooth and velvety.

Stir in sage and season with salt, white pepper, and cayenne to taste.

Serve chicken topped with lemon sage sauce.