Turn on oven to 180 degrees.

Delicately slice chicken breast into 4 equal sized schnitzels and place them on a chopping board, covering with cling wrap, and using a kitchen mallet, hammer them out until you get an even thickness across the schnitzel.

Lightly dust the chicken with flour on each side, then dip chicken into egg wash of whisked eggs and milk. Once covered in egg wash, give chicken a coating of breadcrumbs, then place on a clean plate and refrigerate for 30 minutes.

Once ready to cook, heat a large pan with vegetable oil and 1 tablespoon of butter. Once the oil is heated sufficiently, cook schnitzels for 4 minutes either side or until golden brown.

Place the cooked chicken schnitzels in an oven proof dish, then add your toppings.

Traditional parmigiana:

The pub classic. Place your freshly sliced ham on chicken, then spoon over enough tomato passata sauce so to cover schnitzel entirely, then add your mozzarella cheese. Pop schnitzel dish in the oven and bake until cheese has melted.

Add some spice:

As above but omit the ham, instead cover chicken schnitzel with tomato passata then add some jalapeños, then finish with mozzarella cheese. Bake in the oven until cheese has melted. Once cooked, add a dollop of guacamole and some corn chips for a crunchy finish!

Best served with chips and pub salad or vegetables. Enjoy! D.B.