Toasted breadcrumbs are a
clever shortcut to getting
golden crumbs without frying.
Heat grill to high. Put the chicken breasts
between 2 pieces of cling film and bash with
a rolling pin until they’re about half their
original thickness. Whizz the toast in a food
processor to rough breadcrumbs, then tip
out onto a plate.
Beat the egg and mustard together in a
bowl and season. Dip the chicken into the
egg, let the excess drip back into the bowl,
then press into the toasty breadcrumbs. Put
under the grill on a flat baking sheet and grill
for about 10 mins, turning once, until golden
and crisp on both sides and the chicken is
Beat the lemon zest, juice and lots of black
pepper into the mayonnaise. Spread some of
the mayo onto the bottom halves of the
buns, top with a chicken breast and salad
of your choice and serve.