Crispy Chicken Tacos

In a shallow bowl place the panko breadcrumbs and a generous seasoning of salt and pepper. In another bowl place the milk and in a third bowl place the plain flour.

Place the chicken breast fillets between two sheets of baking paper or cling wrap and lay on a flat surface. Using a meat mallet or rolling pin, bash each fillet until they are 1 cm thick. Dip the chicken breast in the flour, followed by the milk and then in the panko breadcrumbs to coat evenly.

Heat the olive oil in a large frying pan over a medium-high heat. Add the crumbed chicken and cook for 3-4 minutes on each side, or until golden and cooked through. Transfer to a paper towel lined plate to drain while you prepare the aioli.

In a small bowl combine a pinch of the lemon zest, the lemon juice and the aioli.

Heat the mini tortillas in a sandwich press, in the microwave or by wrapping in foil and placing in a 180C/160C fan-forced oven.

Slice the chicken into 1 cm thick slices.