Prepare the Chicken: Place the chicken breasts between two sheets of baking parchment and use a rolling pin or meat mallet to gently pound them to an even thickness of about 1.5cm (just over half an inch). This ensures they cook evenly. Pat them completely dry with a paper towel.

Set Up Your Breading Station: You'll need three shallow dishes. In the first, mix the plain flour with a pinch of salt and pepper. In the second, lightly beat the eggs. In the third, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, ½ tsp salt, and ½ tsp black pepper. Mix well.

Coat the Chicken: Take one chicken breast at a time and dredge it in the flour, shaking off any excess. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press it firmly into the Parmesan and breadcrumb mixture, ensuring it’s completely and generously coated on all sides. What works best for me is using one hand for the dry ingredients and the other for the wet to avoid my fingers getting clumpy. Set the coated chicken on a clean plate.

Rest the Chicken (Optional but Recommended): Let the coated chicken rest for 5-10 minutes. This little pause helps the coating adhere to the chicken, so it's less likely to fall off during frying.

Fry the Chicken: Heat the 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 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. Remove the chicken from the pan and let it rest on a wire rack. Repeat with the remaining chicken.

Make the Garlic Sauce: Reduce the heat to low. Carefully wipe out any burnt breadcrumbs from the pan, leaving the oil and flavourful browned bits. Add the butter to the pan. Once it's melted and foaming, add the minced garlic and cook for about 60 seconds until fragrant, but not browned. Stir in the chopped parsley and the squeeze of lemon juice, if using.

Serve: Slice the Crispy Parmesan Chicken and arrange it on plates. Drizzle the warm garlic sauce over the top and serve immediately.