Lemon Pepper Chicken Pitas with Courgette Slaw

Steps

1. Prep chicken In a medium bowl, whisk together egg, mustard and a pinch of salt. Pat chicken dry. Toss each chicken steak through egg mixture to coat, then toss through lemon pepper crumb, shaking off excess mixture as you go.
2. Cook chicken Heat a small drizzle of oil in a large fry-pan on medium heat. Cook chicken for 4-5 minutes each side (depending on thickness), until golden and cooked through. Set aside on paper towels to rest. Slice thinly just before serving.
3. Make slaw Grate courgette; dice tomato 1cm; thinly slice lettuce. Combine in a medium bowl, along with slaw dressing and season.
4. Warm pitas Cut pitas in half horizontally and place, closed, on a lined oven tray. Don’t worry if they overlap. Cook pitas for 3-4 minutes, until warm.
5. Serve pitas filled with tzatziki, chicken and slaw. Serve remaining slaw on the side.