Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment or cling film. Using a rolling pin or meat mallet, gently pound them to an even thickness of about 1.5cm. This helps them cook evenly.

Set Up Your Coating Station: You'll need three shallow dishes. In the first, mix the flour with the salt and pepper. In the second, lightly beat the eggs. In the third, combine the Panko breadcrumbs, 50g of grated Parmesan, and the garlic powder. Mix well.

Coat the Chicken: Working one at a time, dredge a chicken breast in the flour mixture, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press it firmly into the Panko-Parmesan mixture, ensuring it's completely coated on all sides. I find that pressing the coating on really helps it stick. Set the coated chicken on a plate.

Fry the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place two chicken breasts in the pan (don't overcrowd it). Cook for 3-5 minutes per side, or until golden brown, crispy, and cooked through. Always ensure chicken is cooked properly before serving. You can find more guidance at the Food Standards Agency website. Remove the cooked chicken to a wire rack and repeat with the remaining pieces.

Start the Sauce: Reduce the heat to medium-low. Add the butter to the same pan. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.

Build the Sauce: Pour in the white wine or chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half, which should take 1-2 minutes.

Make it Creamy: Stir in the double cream and bring to a gentle simmer. Allow it to cook for 2-3 minutes, until it starts to thicken slightly.

Finish with Cheese and Herbs: Remove the pan from the heat and stir in the remaining 50g of grated Parmesan and the chopped parsley. The residual heat will melt the cheese into a smooth sauce. Season with salt and pepper to taste.

Bring it all Together: Return the crispy chicken to the pan, spooning the sauce over each piece. Let it sit in the warm sauce for a minute before serving, garnished with a little extra fresh parsley.