Cut the fillet into four to five smaller pieces

Mix and combine breadcrumbs, Parmesan and parsley in a shallow dish and season with salt and pepper

Dip the chicken pieces into the beaten egg, then into the breadcrumb mixture

Place in a single layer on a small baking sheet and chill in the refrigerator for at least 30 minutes or even overnight

Meanwhile, make the garlic mayonnaise

Mix and combine all ingredients

Cover and chill until ready to serve

Drizzle the butter over chicken pieces and cook in the oven at 180C for about 20 minutes, until crisp and golden

Serve immediately with the garlic mayonnaise and green salad

Easy suggestion: alternatively, cool the chicken, store in the refrigerator until required, and then serve at the room temperature with the garlic mayonnaise

Ideal for picnics