Sprinkle the chicken breasts with salt and pepper. Use your hands to ensure they are coated evenly (do not skip this step if oven-baking; this is what ensures your schnitzels remain juicy during the cooking process).

Set up your “crumbing station”: spread the flour out on a large piece of baking paper, spread the panko breadcrumbs out on a separate large piece of baking paper and have the whisked egg ready in a large shallow bowl (see note 2 about the breadcrumbs if baking).

Coat the chicken, piece by piece, in the flour, shaking off the excess. Dip in the egg mixture, then press into the breadcrumbs, ensuring all sides are evenly coated. Repeat with remaining chicken, flour, egg mixture and breadcrumb mixture. Transfer the crumbed chicken to a plate.

Follow the instructions below for your preferred cooking method.

Heat approximately 600 ml (20 ½ fl oz) of a high smoke-point oil (such as canola oil, vegetable oil, rice bran oil, sunflower oil or avocado oil) over medium–high heat in a large, heavy-based, deep frying pan. Deep-frying requires the oil to be at least 1.5 cm (½ inch) deep and covering the base of the pan (to ensure the chicken is cooked evenly with a golden coating all over).

Cook the chicken in batches for 8–12 minutes or until golden brown, turning regularly. Do not overcrowd the pan; the chicken pieces shouldn’t be touching each other.

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

Season with additional salt, if desired.

Heat ¼ cup (60 ml) of olive oil in a large, heavy-based frying pan over medium–high heat.

Cook the chicken in batches for 4–5 minutes on each side until golden and cooked through. Cooking using this method will result in an equally crispy crumb as when deep-frying, but the golden coating may be less even (there may be spots that are darker than others).

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

Season with additional salt, if desired.

Preheat the oven to 220°C (425°F) (200°C/400°F fan). Place the schnitzels on a wire rack set over a baking tray to catch any drips (this produces the best results, helping the schnitzel stay crispy but isn’t essential). Spray with olive oil and cook for 12–15 minutes or until the chicken is cooked through. (See note 2.)