Chicken strips

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2 boneless skinless chicken breasts (1lb)
Juice from 1/2 lemon
2 tsp cornstarch
2 egg whites
90g / 1 cup breadcrumbs
75g / 0.5 cups grated parmesan
Zest from lemon
1 tsp kosher salt
2 tbsp oil


  1. Cut chicken into 0.5¨ wide strips
  2. Mix tog lemon juice & cornstarch, mix in egg whites
  3. Combine breadcrumbs, cheese, zest and salt in a low, wide dish
  4. Dip chicken in egg mixture then coating
  5. Saute until golden on both sides (can finish in 300F oven if want)
Serve with kethcup or mayo

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