Beat together egg and 2 Tbsp. Worcestershire Sauce, and pour into shallow plate or bowl. Mix together rosemary with breadcrumbs, and pour into shallow plate. Dip chicken into egg mixture, then breadcrumb mixture, turning until well-coated.
In a large skillet, generously sprayed with nonstick cooking spray then placed over medium heat, brown chicken for 2 to 3 minutes each side, or until golden brown and cooked through. Remove from heat and set aside.
In a medium saucepan over medium heat, mix together remaining 6 Tbsp. of Worcestershire and lemon juice, stirring frequently. When bubbles form, remove from heat and stir in butter, until slightly thickened. Spoon sauce over chicken and garnish with lemon zest.
Ask the butcher for chicken scaloppini. If not available, cut chicken breast in half diagonally. Place between 2 sheets of plastic food wrap and pound chicken into even thin pieces with a meat tenderizer or rolling pin.