Ingredients
5 tbsps flavourless oil
4 chicken breasts
150ml milk
2 eggs
75g plain flour
1 tbsp Portuguese chicken spice (or salt and pepper)
150g panko breadcrumbs
50g parmesan, finely grated
lemon wedges, to serve

Method
Preheat the oven to 180c and put an oven dish with the oil into the oven.

Slice the chicken breasts in half along the length so you take it from a couple of cms thick to roughly a cm and then put one piece of chicken between two pieces of cling film or parchment paper and with a mallet or rolling pin, gently flatten the chicken until it is a little thinner.  Repeat with the rest of the chicken.

Mix the milk and eggs in a bowl. Put the flour and Portuguese spice on a plate and then on another plate put the breadcrumbs and parmesan and stir together. One piece at a time, put the chicken in the flour then dip it into the egg mixture and then put onto the breadcrumb mixture and ensure the chicken is well coated both sides. Repeat for the remaining chicken.

Once all of the chicken is done, remove the pan carefully from the oven and one by one put the chicken in, ensuring that the chicken hits the hot oil.  Turn the chicken over so that both sides have now been in touch with the oil and put into the oven for 15 minutes until the chicken is cooked through and golden.