Preheat and Prepare: Preheat your oven to 200°C (400°F). Line a 9x13 inch baking dish with aluminium foil and lightly grease it with a little oil or butter. The foil makes for effortless clean-up later.

Set Up Your Breading Station: You'll need three shallow bowls. In the first, whisk the flour with a pinch of salt and pepper. In the second, beat the eggs with the Dijon mustard until the mixture is a uniform, pale yellow colour and slightly thickened. In the third, combine the panko breadcrumbs, grated parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until everything is evenly distributed — you should see flecks of green and red from the herbs and paprika.

Prepare the Chicken: Place a chicken breast between two sheets of cling film. Using a rolling pin or the flat side of a meat mallet, gently pound it to an even thickness of about 2cm. This ensures uniform cooking. Repeat with all the breasts. You'll feel the chicken soften and flatten under the pressure.

Bread the Chicken: Working one piece at a time, dredge the chicken in the flour, shaking off any excess. The flour should feel dry and powdery against your fingers. Then dip it into the egg mixture, letting any excess drip back into the bowl — you'll see a thin, glossy coating. Finally, press it firmly into the breadcrumb mixture, turning to coat both sides. The crumbs should stick in a thick, textured layer that feels rough and bumpy to the touch.

Arrange in the Dish: Place the breaded chicken pieces in the prepared baking dish in a single layer. Don't crowd them — they need a little space for the hot air to circulate and crisp the underside. Drizzle the melted butter evenly over the top of each piece. You'll hear a faint sizzle as the butter hits the crumbs.

Bake to Golden Perfection: Bake for 20 minutes. Then, carefully flip each piece using a spatula. The underside should be a pale, golden brown. Bake for another 15-20 minutes. The chicken is ready when the crust is a deep, rich golden brown and feels firm to the touch. For extra confidence, an instant-read thermometer inserted into the thickest part should read 74°C (165°F). The kitchen will smell of toasted cheese and warm butter.

Rest and Serve: Remove the dish from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute. Garnish with fresh parsley if you like, and listen for the crunch as you cut into the first piece.