Step 1

Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.

Step 2

Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.

Step 3

Place parmesan in a shallow bowl.

Step 4

Dredge chicken in egg, then place in parmesan CUT SIDE DOWN (Note 3). Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.

Step 5

Melt butter and heat oil in a large skillet over high heat.

Step 6

Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.

Step 7

Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).

Step 8

Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.

Step 9

Serve immediately! I served mine with lemon slices, Cauliflower Mash and a Fennel Slaw with Yoghurt Dressing (Note 5).