Butterfly the chicken breasts in half lengthways, then cut to form 4 cutlets. Cover them with baking (parchment) paper and lightly pound them with a rolling pin or pestle until they are an even thickness of about 0.5–1cm (about ⅜ inch).

Place the flour into a shallow bowl or tray. Coat the cutlets in the flour, shaking off the excess. Place on a tray or large plate.

Heat a large saute pan over medium-high heat. Add the oil and butter. As soon as the butter starts to foam, add the chicken cutlets and cook for 2–3 minutes each side or until golden. Be careful not to let the butter burn (turn the heat down to medium, if necessary). Transfer the chicken to a plate.

Reduce the heat to low and in the same pan that you cooked the chicken, add the garlic and gochujang. Cook, stirring, for about a minute or until the butter and gochujang melt together.

Stir through the oregano and sun-dried tomatoes. Increase the heat to medium-high. Add the chicken stock and bring to a simmer, using your spatula to scrape up any browned bits from the bottom of the pan. Simmer for 5 minutes or until the liquid has reduced slightly.

Pour in the coconut cream. Place the chicken cutlets back into the sauce and simmer for another 3-4 minutes or until the sauce has thickened slightly and the chicken is cooked through.

Grate over as much parmesan as you like. Sprinkle with chilli powder, if using, and scatter with basil leaves.