Method
Cut the chicken breasts into 1cm strips. In a bowl, mix together the breadcrumbs, parmesan, cayenne, lemon zest, thyme leaves and season.
Put the flour on one plate and beaten egg on another. Coat each chicken strip in flour and shake off any excess. Dip the chicken in the beaten egg and then the breadcrumb mixture to completely coat each strip.
Heat the sunflower oil in a frying pan. Once hot, cook the chicken strips in batches until crisp and golden, placing on kitchin paper to drain.
