Chicken breast prep: cut in half horizontally to create two steaks.

Place the protein of choice on a work surface and cover with a sheet of baking paper or cling wrap. Use a rolling pin to pound to even thickness about 0.8 cm / 1/3" thick (don't pound too thin, hard to handle / might tear).

Sprinkle both sides of meat with salt and pepper.

Place flour in one dish, panko in another (or use a large tray for both like I did, see photos), and whisk eggs in a bowl.

Coat meat in flour, shake off excess. Dip into egg, shake off excess. Press into breadcrumbs, and turn, pressing to adhere, then transfer to plate. Repeat.

Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat.

Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away (see video).

Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.

Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.

Serve with lemon wedges - I usually serve schnitzel plain like this. Or see note for Mushroom Gravy recipe. Also see note for potato rosti, pictured in post.