Preheat the oven to 200° Celsius

Place the flour into a bowl, season generously and set aside

Crack the egg into a bowl, whisk to slacken and set aside

Place the bread into a blender, and blitz until fine

Tip into a bowl and add the Parmesan, oil and lemon zest

Mix to combine and set aside

Slice into the chicken fillets to create a pocket

Place a slice of the butter into each one, and press the flesh together to seal

Using one hand, place the fillet into the flour and lightly coat

Now use your other hand and dip the fillet into the egg, making sure the pocket is sealed

Use your dry hand to dip the fillet into the crumbs, and give it a generous coating

Place the fillet onto a lined baking tray and repeat with the other one

Once both are dredged, place into the oven and bake for 30 minutes

Remove from the oven and serve straight away