Prepare the Chicken: Place each chicken breast between two sheets of cling film or baking parchment. Using a rolling pin or a meat mallet, gently pound the chicken to an even thickness of about 1.5-2 cm. This ensures even cooking and helps the chicken remain tender. You want them flattened but not tearing.

Set Up Your Crusting Stations: Prepare three shallow dishes or plates. In the first, add the plain flour. In the second, whisk the eggs until well combined and slightly foamy. In the third, mix the finely grated Parmesan cheese, panko breadcrumbs, dried oregano, garlic granules, salt, and black pepper. Stir these dry ingredients together thoroughly, ensuring a uniform blend of spices and cheese.

Coat the Chicken: Take one pounded chicken breast. First, dredge it in the flour, shaking off any excess so it’s lightly coated. Next, dip it into the beaten egg, ensuring both sides are fully covered. Finally, transfer it to the Parmesan and panko mixture, pressing gently but firmly to ensure a thick, even layer of the savoury coating adheres to every surface. The chicken should look generously coated and ready for frying. Repeat this process for all four chicken breasts.

Preheat the Frying Pan: Heat 4-5 tablespoons of vegetable or light olive oil in a large, heavy-bottomed frying pan or skillet over a medium-high heat. You want the oil to shimmer gently and look slightly wavy, indicating it’s hot enough for frying. A small test drop of the panko mixture should sizzle immediately upon contact.

Pan-Fry the Chicken: Carefully place two coated chicken breasts into the hot oil, ensuring not to overcrowd the pan. You should hear a satisfying sizzle as they hit the oil. Cook for 4-6 minutes on the first side, until the crust turns a beautiful golden brown and looks incredibly crispy. The kitchen will begin to fill with the enticing aroma of toasted cheese and herbs.

Flip and Finish: Gently flip the chicken breasts over with a spatula. Reduce the heat slightly to medium and cook for another 4-6 minutes on the second side, until that side also achieves a rich, golden-brown colour and the chicken is cooked through. To be certain, the internal temperature should reach 74°C (165°F) when checked with a meat thermometer. The chicken should feel firm to the touch and the exterior will be wonderfully crunchy. Remove the chicken from the pan and place it on a wire rack set over a baking tray to drain any excess oil and maintain its crispness while you cook the remaining pieces.