1-First: cut each chicken breast horizontally to form 4 thin steaks, and pound them if they are thicker than 1.75 cm to ensure even cooking.

2-Next: whisk the egg, garlic (if using), salt, and pepper in a bowl, and place the shredded parmesan in a separate shallow bowl for coating.

3-Then: dip the chicken pieces into the egg mixture before pressing them firmly into the parmesan to coat all sides, shaking off any excess to avoid a messy pan. Heat the butter and olive oil in a large skillet over high heat until melted and hot.

4-Now: sear the chicken without moving it for about 3 minutes until the crust turns deep golden brown. Lightly press it with a spatula, then flip it using tongs and cook the other side for another 3 minutes until golden and crispy. Remember, the total cooking time should not exceed 6 minutes to keep the chicken juicy and prevent it from drying out.

5-Finally: serve the chicken immediately, perhaps with lemon slices, fennel slaw and yoghurt dressing, or cauliflower mash with browned butter as suggested sides.