Parmesan Chicken with Sage-Butter Sauce

This delicious chicken is based off of one I found in the "Cuisine at Home" magazine; it is almost identical. Their method for giving the chicken a great crust works really well! I use whole eggs instead of egg whites for the dipping mixture, but if you can use those spare egg yolks, then by all means just use the whites! They also recommend making your own bread crumbs, but I use store-bought, salt free seasoned mixed with plain.

4 boneless, skinless, chicken breast halves (save 2 for later meal)
4 egg whites (or 2 eggs)
4 t. cornstarch
Juice of 1 lemon
2 cups coarse dry bread crumbs
2 T. chopped fresh parsley (or 2 teasp. dried)
2 t. kosher salt
1/2 t. black pepper
Zest of 1 lemon, minced
1 cup of Parmesan cheese, grated
Olive Oil
1/2 lb. whole wheat pasta, such as penne
5 T. unsalted butter, cut into tablespoons
5 T. shallots, minced (about 3 large shallots)
3/4 cup dry white wine (I sub. chicken broth)
3/4 cup heavy cream
3/4 cup low-sodium chicken broth
2 t. fresh lemon juice
1-2 t. fresh minced sage (or dried/ground sage)
2 cups frozen green beans

1) Preheat oven to 450 degrees. Prepare chicken breasts by halving and pounding to 1/2" thickness. Set up two cooling racks with aluminum foil underneath them (for easy cleanup).
2) Whisk egg whites, cornstarch, and juice of 1 lemon in shallow dish for dipping mixture.
3) Mix next 6 ingredients in a shallow bowl for the crusting mixture.
4) Dip each piece of chicken in the dipping mixture, then the crusting mixture, and then put them on the baking racks to rest 20-30 minutes so that the crust can dry a little (secret to crispier crust).
5) While the chicken is resting, put water on to boil for the pasta. Cook pasta according to package directions, drain, set aside until ready to serve.
6) Meanwhile, make the sage-butter sauce. Melt 1 T. unsalted butter in a small saucepan and saute the shallot over medium heat until soft, 2-3 minutes. Add wine, cream, broth, and lemon juice (2 t.). Simmer until reduced by half, 8-10 minutes. Whisk in remaining 4 T. butter, 1 T. at a time, stirring constantly. Do not add the next addition until previous has melted. Finish sauce with sage and salt and pepper. You can keep it warm in a cup set inside a bowl of hot water, stirring often, until you are ready to serve it.
7) Heat a few T. of oil in 2 or 3 (as many as you need for the chicken) large, nonstick, ovenproof skillets over medium-high heat. Saute the chicken on one side about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, then transfer the skillets to the oven to finish cooking. Roast the chicken just until done, about 8 more minutes.
8) While the chicken is roasting, cover the green beans in a bowl with water and microwave for 3-5 minutes. Alternately, boil or steam as desired.
9) Serve the chicken with the pasta and green beans and drizzle the sauce over all three.