Cut each chicken fillet into four or five large chunks. Mix together the breadcrumbs, parmesan cheese, parsley and salt and pepper in a shallow dish.

Dip the chicken pieces in the beaten egg, then into the breadcrumb mixture. Place in a single layer on a baking sheet and chill in the fridge for at least 30 minutes.

Meanwhile, to make the garlic mayonnaise, mix the mayonnaise, fro mage frais, garlic and pepper to taste. Spoon the mayonnaise into a small serving bowl. Chill in the fridge until ready to serve.

Preheat the oven to 180 C. Drizzle the melted butter over the chicken pieces and cook for about 20 minutes, until crisp and golden.

Serve the chicken immediately with a crisp green salad and the garlic mayonnaise for dipping.