Crispy Homemade Schnitzel (Chicken, Pork, or Veal)

Prepare your protein: If using large chicken breasts, slice them in half horizontally to create two thinner steaks.

Place the meat on a work surface and cover it with a sheet of baking paper or plastic wrap. Use a rolling pin or meat mallet to pound the meat to an even thickness of about 0.8 cm (1/3 inch). Be careful not to pound it too thin, as it may tear.

Generously season both sides of the flattened meat with salt and pepper.

Set up a breading station with three shallow bowls: one for the flour, one for the whisked eggs, and one for the panko breadcrumbs.

Dredge each piece of meat in the flour and shake off any excess. Dip it into the whisked egg, then press firmly into the panko breadcrumbs, turning to ensure a thick, even coating. Transfer to a clean plate.

In a heavy-based deep skillet, heat about 1.5 cm (3/5 inch) of oil over medium-high heat.