Serves 4

4 chicken breasts (1 per person)

70g flour

2 eggs

75g Panko breadcrumbs

35g parmesan

Seasoning

Sunflower oil

1. If the chicken breasts are large, cut the chicken fillet (tenderloin) from the chicken breasts and save for another dish.
2. Lay the chicken breasts, one at a time, on a chopping board between two sheets of cling film.
3. Beat each chicken breast with a rolling pin until they are approx 1 - 1.5 cm thick.
4. Lay out 3 large plates (or bowls) and a baking tray.
5. Cover the first plate in the flour.  Season with salt and pepper and mix well.
6. Break 2 eggs onto the second plate, and then whisk them with a fork until the white and yolk are combined.
7. Cover the final plate in a layer of panko breadcrumbs, mixed with the grated parmesan.
8. Take a flattened chicken breast and coat it in the flour, then the egg and finally the panko and parmesan breadcrumbs. Then place it onto a baking tray.
9. Repeat with each piece of chicken.
10. Pour sunflower oil into a large frying pan to a depth of 1cm. 
11. 15 minutes before the potatoes are ready, heat the oil over a medium heat until the oil is shimmering.  To test if the oil is hot enough, throw in a panko breadcrumb and if it sizzles and bubbles, the oil is ready.
12. Carefully place the chicken breasts into the hot oil. laying them in the pan away from you to avoid splashing.  You may need two pans or to cook them in two batches.
13. Cook for 3-5 minutes on each side until golden brown.  If they start to burn, then slightly lower the heat.  To test if they are cooked,  remove one from the pan, cut in half and check if it's cooked in the middle.