Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish.
For the egg coating:
In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth.
For the chicken parm:
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner.
In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined.
Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano).
Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated.
Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you’ll need to bake them longer, 20-25 minutes or until cooked through.)
Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella.
Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes).