Preheat oven to 350. Combine first 3 ingredients in a wax paper lined, rimmed baking sheet. Rub bread crumb mixture with finger tips making sure all the cheese and the panko crumbs are thoroughly combined and the cheese is crumbled as much as possible.

Trim chicken breasts, cut in half and remove strips. With the heel of your hand, flatten each piece of chicken so that each one is relatively even in thickness. In a lage bowl, whisk egg whites and water with a fork until frothy. Add chicken breasts and strips to egg white mixture being sure that all the chicken is coated with the mixture.

Heat frying pan and add 3 to 4 tablespoons of olive oil. Add the remaining oil as needed when sauting the chicken.

Press each piece of chicken into the panko crumb mixture making sure the chicken is evenly coated on all sides. Add chicken to the pan containing the hot oil and saut each piece until golden, about 3 minutes per side. Do not crowd the pieces in the pan and do not over cook. Remove chicken as cooked to baking dish, overlapping pieces slightly. Squeeze lemon over each chicken piece immediately while hot.

Tent baking dish very loosley with foil. Place in preheated oven. Bake for 15 to 20 minutes or just until flavors mingle. Serve immediately or make 1 or 2 hours ahead of time and reheat carefully.