Slice the chicken breasts in half lengthways to create 4 cutlets. Place them between sheets of baking (parchment) paper and gently pound with a rolling pin or pestle until they’re an even thickness about 0.5–1cm (roughly ⅜ inch).

Add the flour to a shallow bowl or tray. Lightly coat each chicken cutlet in flour, shaking off any excess. Set aside on a tray or large plate.

Heat a large pan over medium-high heat. Add the oil and butter. Once the butter starts to foam, add the chicken cutlets. Cook for 2–3 minutes on each side, or until golden. Adjust the heat to medium if needed to prevent the butter from burning. Transfer the chicken to a plate and set aside.

Lower the heat to low. In the same pan, add the garlic and gochujang. Stir for about a minute, or until the butter and gochujang have melted together. Add the oregano and sun-dried tomatoes.

Increase the heat to medium-high, pour in the chicken stock, and bring to a simmer-scraping up any browned bits from the bottom of the pan. Let it simmer for 5 minutes, or until slightly reduced. Stir in the coconut cream, then return the chicken cutlets to the pan. Simmer for another 3-4 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Finish with a generous grating of parmesan, a sprinkle of chilli powder (if using), and scatter over fresh basil leaves.