Butterfly the chicken breasts by slicing into each breast horizontally most of the way through, then opening up the chicken breast.

Place one of the chicken breasts on top of a large piece of baking parchment and fold the parchment over the top of the chicken. Use a rolling pin or wooden mallet to pound the chicken breast so it’s about ¼ inch thick. Repeat with the remaining chicken breasts.

Mix together the flour, salt, pepper, garlic powder and paprika in a large shallow bowl.

Break the eggs in a second large shallow bowl and whisk lightly with a fork.

Add the panko breadcrumbs to a third large shallow bowl.

Dredge a chicken breast through the flour mixture, coating fully on both sides. Coat fully with the egg mixture, then finally coat well with the panko mixture. Repeat with the remaining chicken breasts.

Place a baking tray in the oven on a low temperature to keep the cooked schnitzels warm.

Add the oil to a large frying pan and heat over medium heat.

Add two of the chicken breasts and cook for 2-3 minutes on each side, until golden and cooked through. Carefully remove from the pan and place on the tray in the oven. Repeat with the remaining two chicken breasts.

To make the garlic-caper butter: Place the butter in a saucepan and heat over low-medium heat until it melts and turns very lightly golden brown.

Turn the heat down to low and add the garlic. Cook for a further minute, stirring to gently sauté the garlic.

Turn the heat off, then stir in the salt, pepper, capers and parsley.

Divide the chicken between plates and drizzle over the garlic butter. Serve with lemon wedges, new potatoes and a simple butter lettuce salad.