Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. You want the tray hot when the chicken goes in, so place it in the oven while it preheats — this helps the bottom of the chicken crisp up immediately.

Prepare the coating station. In a shallow bowl, combine the grated Parmesan, panko breadcrumbs, garlic powder, onion powder, oregano, smoked paprika, salt, and pepper. Mix with a fork until the herbs are evenly distributed and the mixture looks like a pale golden, sandy crumb.

Whisk the wet ingredients. In a second shallow bowl, beat the eggs with the Dijon mustard until the mixture is smooth and a uniform pale yellow. You should see no streaks of egg white.

Prepare the chicken. If your chicken breasts are unevenly thick, place them between two sheets of cling film and gently pound them to an even 2cm thickness. This ensures they cook at the same rate. Pat them dry with kitchen paper — moisture is the enemy of a crisp coating.

Coat the chicken. Working with one piece at a time, dip the chicken into the egg mixture, letting any excess drip back into the bowl. Your fingers should feel slightly tacky. Then press it firmly into the Parmesan crumb mixture, turning to coat both sides. You want a thick, even layer that completely covers the surface. Place the coated chicken on a plate.

Arrange on the hot tray. Carefully remove the hot baking tray from the oven. Place the coated chicken breasts on the tray, leaving a few centimetres between each piece. Drizzle the tops with the olive oil — this encourages browning and helps the crust become golden.

Bake until golden and cooked through. Bake for 18–20 minutes, flipping the chicken halfway through. You'll know it's time to flip when the bottom is a deep golden brown and you can smell the Parmesan toasting. The chicken is done when the internal temperature reaches 74°C (165°F), the crust is a rich amber colour, and the coating feels firm and crunchy to the touch.

Rest before serving. Let the chicken rest on the tray for 5 minutes. This allows the juices to redistribute and the crust to set fully. The chicken will feel slightly less hot to the touch, and you'll see the crust become even crisper as it cools.