Preheat the oven to 425°F (220°C).

Place the cherry tomatoes on a baking tray and toss them with olive oil, minced garlic, dried oregano, salt and black pepper. Roast for 15–20 minutes, until softened, blistered and lightly caramelised around the edges.

While the tomatoes roast, combine the panko breadcrumbs, grated Parmesan, paprika, garlic powder, dried oregano and black pepper in a shallow bowl. Place the beaten egg in a separate shallow bowl.

Season both sides of the chicken cutlets with salt and black pepper. Dip each cutlet into the beaten egg, allowing excess to drip away, then press firmly into the seasoned panko mixture until evenly coated.

Heat the olive oil in a large skillet over medium heat. Cook the chicken cutlets for 3–4 minutes per side, working in batches if necessary, until golden and crisp and the chicken reaches an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate.

Add the feta, Greek yogurt, olive oil, lemon juice, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.

Spread a generous layer of creamy feta onto each serving plate. Place a crispy chicken cutlet over the feta and spoon the garlic-roasted tomatoes around and over the chicken.

Scatter fresh basil leaves over the chicken and tomatoes. Add freshly grated Parmesan and a squeeze of lemon if desired. Serve immediately while the chicken is hot and crispy.