Cut the chicken fillets into long strips about
2cm wide. In a bowl,combine breadcrumbs,parsley,lemon juice. Place the flour,salt & red chilli powder in a large bowl
and add the chicken strips.Mix it well until the chicken is coated. Dip the chicken in egg.Coat with breadcrumb mixture.Place
on a tray. Refrigerate,covered,for 30 minutes. Heat the oil in a large heavy-based pan and add half the chicken strips. Cook
over medium heat for 3 minutes each side or until the chicken is golden and cooked through. Drain on paper towels. Cook remaining
Serve Chicken Fingers with Chutney.
To make Chutney