First of all, you are going to need:

• Chicken breast, skinless and boneless
• Plain flour, to dust
• Whole eggs, lightly beaten
• Panko or other breadcrumbs
• Seasoning
• Olive oil or a neutral oil to shallow fry

The first thing about making a schnitzel is to get everything organised. You want a nice clean work surface and enough space for all the bowls you are going to be coating the chicken into. Set out a chopping board, a tray and three shallow bowls. 

First, you want to make sure the schnitzels will be a uniform thickness. Use a meat mallet or rolling pin to lightly beat a chicken piece between baking paper or 2 pieces of plastic wrap until flattened. Then in order place the flour in one bowl, the beaten egg in another and then the breadcrumbs in the third. Make sure you season each bowl well. Dust the chicken with flour, then dip into the egg wash and coat in the breadcrumb mixture, patting down so that it sticks to the chicken. Then place on a tray. At this stage you could chill them in the fridge until you are ready to cook. 

Heat about 2cm oil in a frypan over medium heat and, in batches, cook the schnitzels for 4-5 minutes each side until golden. Drain on a wire rack (this keeps them crisp) and keep warm.