1.Place chicken between sheets of plastic wrap, gently pound until 1cm thick. Toss chicken in cornflour, shake off excess. Dip chicken into combined egg, mayonnaise and water, then coat in combined polenta and oregano, pressing coating on firmly. Refrigerate chicken on oven tray 10 minutes.
2.Make lemon buttered zucchini. Using vegetable peeler, cut zucchini into long strips. Melt butter in medium saucepan, cook onion and garlic, stirring, until onion is soft. Add zucchini, cook, stirring, until zucchini is just soft, stir in juice. Cover to keep warm.
3.Heat vegetable oil in large frying pan, shallow-fry chicken until browned lightly both sides and cooked through, drain on absorbent paper. Serve with lemon buttered zucchini
Did you know? Zucchini, also known as courgette, is a summer squash. Its colour ranges from dark green/black to pale green, green/grey and yellow. It’s an excellent source of vitamin C, fibre and folate.Note