Add a light drizzle of oil to a large pan (or use oil spray) over medium heat then add the spinach (you may need to work in two batches). Use a wooden spoon to press down, then begin stirring until the spinach has wilted. Remove and place in a bowl to one side, then use a fork to press down on the spinach and squeeze out as much excess water as possible over the sink.

Melt the butter into the pan then add the shallots. Fry until soft and golden, then add the garlic and fry for another 30 seconds or so. Pour in the cream then stir in the parmesan, salt, pepper and nutmeg. Simmer and stir for a couple of minutes until everything thickens, then stir in the spinach. Check for seasoning and adjust if needed.

Horizontally slice the chicken breast right through the centre to make 2 even-sized breasts. Lay a sheet of cling film over and use a rolling pin, mallet or heavy pan to pound the thick part to even thickness.

In a small bowl combine all of the chicken seasoning.

Line up 3 large shallow dishes: first with flour + half of the seasoning mix, second with beaten egg and third with Panko + the rest of the seasoning mix. One by one, dredge the chicken through the flour, into the egg, then in the Panko, ensuring you thoroughly coat it at each stage. Give it a gentle shake then place to one side.

Add enough oil to comfortably coat the base of a large pan and place it over medium-high heat. Once hot (a crumb should rapidly sizzle – 180C/350F to be accurate) add both pieces of chicken and fry both sides for 3-4 minutes until golden and crispy. Place on a wire rack with paper towels underneath to catch excess oil.

Spoon the creamed spinach onto a large plate then place the crispy chicken on top. Add a squeeze of lemon juice if you want to, then dust over some extra parmesan.