Pre-heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Place the flour in a shallow bowl, the eggs in a separate shallow bowl. In a third bowl, stir together the panko, Parmesan, lemon zest, salt and pepper.
Slice the chicken into 5-6 strips each (you can cut the longer ones in half).
Working in batches of 3 or so strips at a time, dredge first in flour, shaking excess off, then egg, and finally roll in the Parmesan/panko mixture to coat.
Place on the baking sheet and repeat until all chicken strips are coated.
Bake for 12-15 minutes until chicken is cooked through (it won't be very golden, so the best bet is to cut one open).
While the chicken is cooking, tear the kale into bite-sized pieces, wash and spin dry. Toss with dressing to coat and croutons.