Pound the chicken breast between two pieces of cling film or in a thick plastic bag until fairly thin and even.

Finely grate the Parmesan and mix this well with the Panko crumbs, herbs, and salt and pepper (a very generous pinch of both)

Set out the seasoned flour in a flat dish next to the beaten eggs, next to the seasoned parmesan crumbs in a production line.  It gets quite messy so you want to work quite quickly.  Using your left-hand dunk each piece of chicken, one at a time first in the flour (dust off any excess) and then dip into the egg and ensure it is thoroughly coated then drop it into the crumb dish. Using your other hand, dredge in the Parmesan crumbs to coat. This way your hand stays relatively dry and can handle the crumb stage more easily.

Heat the olive oil and butter in a large non-stick frying pan such as the Grastroguss I used and when it's bubbling, fry the chick on each side until golden. Drain on kitchen paper. If necessary, keep it in the oven at very low heat until you are ready to serve.

To make Ina Garten's lemon vinaigrette, simply pour all the ingredients into a measuring jug and then whisk to emulsify. Toss through a salad of your favourite green leaves, shavings of Parmesan, and serve this piled on top of the chicken breasts or on the side.