Crispy Schnitzel

Step 1: For chicken breasts, cut each breast in half horizontally to make two steaks.

Step 2: Place the meat on a work surface and cover it with baking paper or cling wrap. Use a rolling pin to pound it to an even thickness of about 0.8 cm / 1/3 inch. Don’t pound it too thin, as it will be harder to handle and may tear.

Step 3: Sprinkle both sides of the meat with salt and pepper.

Step 4: Put the flour in one dish and the panko in another, or use a large tray for both. Whisk the eggs in a bowl.

Step 5: Coat the meat in flour and shake off the excess. Dip it in egg and shake off the excess. Press it into the breadcrumbs, turn it over and press again so the crumbs adhere. Transfer to a plate and repeat with the remaining meat.

Step 6: Heat 1.5 cm / 3/5 inch of oil in a heavy-based deep skillet over medium-high heat.

Step 7: Dip the end of a schnitzel into the oil to check that it is hot enough. The oil should sizzle straight away.

Step 8: Carefully place 2 schnitzels in the oil and cook for 3 minutes, until deep golden. Turn and cook the other side for 3 minutes.

Step 9: Transfer the schnitzel to a paper-towel-lined plate to drain excess oil. Repeat with the remaining schnitzel.

Step 10: Serve with lemon wedges. Serve plain, or with mushroom gravy; potato rosti is another serving option.