Line tray with paper, spread panko, spray with oil, bake 12 min at 200°C/390°F (180°C fan) stirring halfway, until deep golden (will not colour any more once chicken crumbed), use paper to transfer into shallow pan (just large enough to lay schnitzel). Add salt.
Put all the chicken in the dredge, turn to coat each piece. Optional – marinade 1 to 24 hours (I usually skip marinating).
Turn oven up to 220°C/425°F (200°C fan). Put rack on the now empty tray, spray well with oil.
Place one chicken in panko, cover the pointy end with panko then use that end to turn the chicken over. Press to adhere breadcrumbs. Place on rack, spray with oil, bake 13 min (do not turn, underside will be crisp because of rack). Serve! With lemon wedges and fries or creamy mash, gravy if you can (mushroom gravy is extra awesome!). Or stuff into soft rolls with mayo, lettuce and tomato, or make chicken parmigiana!
