Put the buckwheat groats, lemon zest, garlic and parsley in a food processor with some salt and pepper and blitz for 3-4 minutes until it resembles breadcrumbs and pour this into a third bowl.
Cut the chicken breasts down their length and open them out onto a chopping board.
Cover them with cling film and bash with a rolling pin until just under 1cm thick.
Season the chicken, coat it in the flour, dip into the egg and finally into the buckwheat crumbs.
Heat 1 tbsp of coconut oil in a frying pan over a medium heat and cook the chicken for 4 minutes on each side until golden brown and cooked through (or I lay them on a greased baking tray and baked in a preheated oven for about 25 minutes at 180oC)