Step 1

For the sundried tomato pesto, combine all the ingredients in a food processor and whiz until smooth, then season. (see Notes)

Step 2

Place the chicken between 2 pieces of baking paper and use a rolling pin to flatten slightly. Place quinoa flakes, parmesan, herbs and lemon zest in a food processor and whiz to combine, then transfer to a bowl. Place the rice flour in a separate bowl and season. Place the eggs and milk in a separate bowl and whisk to combine.

Step 3

Heat 2cm oil in a frypan over medium heat. Working in batches, coat the chicken in four, then egg mixture, then crumbs and cook for 2-3 minutes each side until golden. Drain on paper towel.

Step 4

Serve chicken with pesto, tomato, rocket leaves and lemon wedges.