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What you need:

1 large  chicken breast
1  egg white
40g fresh bread crumbs
15g  finely grated parmesan
A good pinch of cayenne pepper
1/2 tablespoon olive oil
1/2 lemon, cut into wedges
Salt and freshly ground black pepper
Parsley

What you do:

Flatten the chicken breast using a rolling pin. Lightly whisk the egg white in a medium-sized bowl.

In another bowl, combine the breadcrumbs, parmesan and cayenne pepper, lemon zest and chopped parsley.

Dip the chicken fillet, first in the egg white and then in the breadcrumb mixture until well covered. Set aside on a large plate.
When the fillet is coated, heat the oil in a non-stick frying pan.

Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden.

Season to taste.

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