1

Heat a nonstick griddle pan over a medium-high

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heat. In a small bowl, stir together 75g lighter than

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light mayonnaise, 4 teaspoons grated lemon zest,

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1 teaspoon ground black pepper and ¼ teaspoon salt.

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Cut 2 x 200g skinless chicken breast fillets in half to

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give you 4 x 100g escalopes. Brush one side of each chicken

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cutlet with the half the mayonnaise mixture, then griddle,

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mayonnaise side down, for 5 minutes. Brush the tops of the

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cutlets with the remaining mayonnaise mixture, then turn

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them over and cook for another 3-5 minutes,

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or until cooked through.