• If the chicken breasts are large and thick, slice them into three thinner pieces, or slice them in half if they are smaller. Place the chicken between baking paper or a larger freezer bag, then gently pound with a meat tenderiser until an even thickness. Season both sides with salt and pepper.
  
• You’ll need three flat bowls or large plates. Lightly whisk the eggs in one bowl, place the flour in the second bowl, and the panko breadcrumbs in the third.
  
• Working with one or two pieces of chicken at a time, coat the chicken in flour and shake off any excess. Dip it into the egg, again shaking off any excess, then coat it evenly in the panko breadcrumbs. Shake off any loose crumbs and place the crumbed chicken onto a plate, ready for frying.
• Pour enough oil into a large frying pan to generously cover the base by about 1.5 cm / 0.6 in and place over medium-high heat. To test if the oil is ready, dip the end of a wooden spoon, skewer or chopstick into the oil. If it sizzles and bubbles around the wood, the oil is hot enough. You could also use a small cube of bread to test the oil in the same way.
  
• Fry two pieces of chicken at a time for around 3 to 4 minutes on each side or until cooked through. Turn them a few times during cooking to achieve an even, golden colour.

For the cheese sauce

• In a small frying pan, melt the butter over medium heat. Add the garlic and stir for about one minute, or until fragrant. Sprinkle in the flour and whisk continuously for one minute, then slowly pour in the milk while whisking. The mixture may look clumpy at first, but this is normal. Keep whisking and it will smooth out.
• Once smooth, add the onion powder, salt, cheddar and parmesan. Stir until the cheese has fully melted and the sauce is smooth and creamy. Taste and adjust the seasoning with extra salt or pepper if needed. If the sauce is not used immediately, it may develop a skin. To prevent this, place cling wrap or plastic film directly onto the surface of the sauce.