To prepare the chicken - Slice each chicken breast in half. Place each piece on top of a large piece of plastic wrap or freezer bag and fold over the chicken, leaving space on all sides of the breast. Use a rolling pin or meat tenderizer to pound on the thickest parts of the chicken. The aim here is to get all the chicken the same thickness.

Lay on a large baking tray, sprinkle both sides with sea salt flakes and place in the fridge to rest for 20 minutes.

Take out of the fridge and pat down with paper towels to dry. Sprinkle with garlic powder, onion powder and smokey paprika. I used garlic powder, onion powder and thyme in the step by step photos.

To coat the chicken - Dip the cutlets into the flour, coating them well. Gently shake off excess, then dip into the whisked egg allowing excess to drip off, then dip into the bread crumb. Place on a plate and repeat with all the chicken until all the chicken is coated.

To cook chicken schnitzel - Add enough oil in a deep sided frypan to fill ⅓ of the way. Heat on medium heat. To check if it’s ready, dip the end of a wooden spoon into the oil and if it bubbles, it’s ready. Add 1 chicken cutlet into the frypan at a time. Cook on each side for 3-4 minutes. The internal temperature of the chicken should reach 73C / 165F. Once cooked, transfer to a baking tray with a cooling rack on top and place in the oven to stay warm. Continue cooking the remaining chicken until it’s all cooked. Sprinkle with parsley and serve with lemon wedges.