This panko crumbed chicken schnitzels is an extra crunchy version that the whole family will love. You can cut them into small fingers for toddlers or even pack it into lunch boxes.

1. Slice the chicken breast into 5mm thick slices. Working with one piece of chicken breast at a time, place it in a ziploc plastic bag or between two sheets of plastic wrap. If using a plastic bag, partially close the bag, but not all the way to allow air to flow out. Use a meat mallet to pound out the meat using the flat side of the mallet, gently so you don't tear the meat. Repeat with the rest of chicken breasts. Season the chicken breasts with salt and pepper. Set aside.

2. Set up a crumbing station by placing the flour, eggs mixed with milk and breadcrumbs into three shallow bowls.

3. Take each piece of chicken and coat in flour, dip into egg-wash and then gently coat in panko crumbs.

4. Heat oil in a frying pan over high heat and fry the chicken pieces for 3-4 min or until golden on both sides and cooked through. Place cooked pieces onto kitchen towel to drain excess oil.

Enjoy!