Prepare the Chicken: Place the chicken breasts between two pieces of baking parchment or in a zip-top bag. Using a meat mallet or a rolling pin, gently pound them to an even thickness of about 1.5cm (just over ½ inch). This ensures they cook evenly.

Set Up the Dredging Station: You’ll need three shallow dishes. In the first, place the plain flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs, 70g of grated Parmesan, garlic powder, oregano, salt, and black pepper. Mix the breadcrumb mixture well.

Coat the Chicken: Take one chicken breast at a time and coat it lightly in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any extra to drip off. Finally, press it firmly into the Parmesan breadcrumb mixture, ensuring it's completely and evenly coated on both sides. I find that using my hands to gently press the crumbs on helps them adhere much better. Set the coated chicken aside on a plate.

Pan-Fry the Chicken: Heat the olive oil in a large frying pan over a medium heat. Once the oil is shimmering, carefully place two chicken breasts in the pan. Don’t overcrowd it; cook in two batches if necessary.

Cook Until Golden: Fry for 4-6 minutes on each side, until the crust is a deep golden brown and the chicken is cooked through. The internal temperature should reach 74°C. Transfer the cooked chicken to a wire rack to rest while you cook the remaining pieces.

Make the Creamy Sauce: Reduce the heat to low. Add the butter to the same pan. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to let it burn.

Finish the Sauce: Pour in the double cream and bring it to a gentle simmer, scraping up any tasty browned bits from the bottom of the pan. Stir in the 30g of Parmesan cheese until it melts and the sauce thickens slightly. Season with a little salt and pepper if needed.

Serve Immediately: Stir the chopped fresh parsley into the sauce. You can either pour the sauce over the chicken breasts or serve it on the side for dipping. Serve hot.