Season the chicken breasts with salt and pepper.

Place the chicken pieces in a plastic container with a lid, and add the panko bread crumbs, egg white, and lemon juice.

Place the lid on the container and shake vigorously until the chicken is evenly coated in breading.

In a skillet over medium-high heat, add the olive oil and cook the chicken cutlets one at a time for 5 minutes per side. Keep the pan covered. You can cook in batches.

Then, dissolve the cornstarch in the chicken broth and add it to the same pan. Return all the chicken pieces to the pan and cook covered over medium heat for about 10 minutes. Just before turning off, add the sliced lemon. Serve with your favorite side dish.