Preheat oven to 450ºF.
Season chicken with Italian seasoning blend, salt and pepper. Place flour in shallow dish, beat eggs in second shallow dish. Combine cornmeal, panko, cheese, Italian seasoning blend, parsley and lemon zest. Coat chicken in flour, egg, then breading. Arrange coated chicken on a wire baking rack set over a baking sheet and spray the tenders evenly with olive oil spray.
For the fries, toss parsnips and potatoes with EVOO, rosemary, garlic, salt and pepper. Roast 15 minutes, flip fries and add chicken to oven, roast about 12-15 minutes more until chicken is golden and cooked through and fries are golden and crisp at edges.