Prepare the chicken fillets by first removing the tenderloin, if it is still attached. Save the tenderloins for another recipe, or you can also crumb and cook them as per the recipe below but reduce the cooking time accordingly.

If your chicken fillets are quite large and thick, use a very sharp knife to slice them in half horizontally to produce two thin fillets.

Place the chicken fillets between two sheets of baking paper, allowing for some space between each piece.

Use a wooden rolling pin to flatten the chicken fillets until they are evenly sized. Aim to have the fillets about 0.8 cm/0.3" thick.

Generously season both sides of each chicken fillet with salt and pepper, and set aside for about 15 minutes while you prepare the rest of the ingredients.

You will need 3 large soup plates or shallow bowls.

In the first bowl, add the flour.

In the second bowl, whisk together the egg, mustard, salt and pepper.

In the third bowl, add the panko breadcrumbs.

To crumb the chicken, first coat the chicken in the flour, then dip it into the egg mixture, and finally cover it in the breadcrumbs. Gently pat the breadcrumbs into the chicken to ensure that it is fully coated all over.

Heat a large saucepan over medium-high heat. I prefer to cook the chicken in batches, so I generally use a pan which can comfortably fit two pieces of chicken at a time.

Pour in enough oil to about 1 cm/0.4" depth.

When the oil is hot enough, carefully slide the crumbed chicken pieces into the pan.

Cook the chicken pieces for several minutes on each side, turning frequently to ensure an even colour.

When the chicken pieces are nicely golden all over, place them on a wire rack to drain.

Sprinkle the chicken schnitzel immediately with some sea salt.

Repeat with the remaining chicken pieces.