Preheat oven to 180°c on bake. Take the chicken thighs and evenly coat with the Dijon mustard. Set aside. Using three small bowls place the plain flour, beaten egg and panko crumbs into each and season with salt and pepper. Run the chicken through each bowl in that order.

Heat clean fry pan and add oil. Lightly fry on a medium until golden on one side, then turn and continue to fry until golden. Place into the oven 5 minutes.

Combine all the Gremolata ingredients in a bowl.

To Serve

Plate the chicken, topping with the gremolata. Garnish with parsley, shavings of pecorino and good splash of Grove Extra Virgin Avocado Oil