Season the chicken with salt and pepper. Dredge in a little flour, then coat in egg white and then in breadcrumbs mixed with Parmigiano Reggiano and parsley.
Heat a shallow layer of oil, about 1/8-inch thick, in large skillet over medium to medium- high heat. Place cooling rack over sheet tray in oven preheated to 200˚F to keep chicken warm until you serve.
Fry chicken in 2 batches, if necessary, to avoid crowding pan. Cook chicken 5 minutes on each side until deep golden and cooked through.