Use half a chicken breast per person. Butterfly each portion and slice into strips. Prepare three plates:
1 – breadcrumbs/ polenta
2 – eggwash
3 – freshly ground salt and black pepper and lemon zest .
Drop the chicken into the breadcrumbs / polenta and coat well. Individually drop into the eggwash and then the salt/pepper/zest mixture.
Griddle or barbeque for about 10 minutes, turning half way through. Serve with a wedge of lemon and a crispy salad.