First let me explain what a Schnitzel is, it is purely a cut of meat,without a bone, invariable crumbed, by tradition, it is either pork or chicken. If you feel the desire to do this with beef, ostrich, fish, or even venison, just go right ahead, after all it is your kitchen and you know what the family like and will eat.

So now we have explained the term, by the way, it is German in origin.

First trim off any unwanted bits of membrane and fat, as the breasts should be as lean as possible. After washing the breasts place them on a cutting board and pat dry with a clean cloth or a piece of roller towel.

What to do with some of the funny bits that invariable come with a pack of breast,

These you will also crumb, without trying to butterfly them, and use as a garnish on the plate, or serve it up to the juniors of the family.

First of all you need to ascertain if you have a full set of breasts in one piece or individual breasts. Yes poultry does indeed have two breasts, they are joined together at the breast bone. This is the thinner edge of the breast.

To start with place your chicken breasts on the cutting board with the thinnest edge facing away from you, that means that the thick part of the breast is facing towards your cutting hand.

Place your blade in the centre part of the flesh and make a deep incision along the length of the breast.

Open the flap of meat wide and make another deep incision along the same line. Take care to angle the cut slightly , as you are slicing through from a thick are to a thin are.

Continue to all the breasts have been butterflied. Place them into a refrigerator so that the breasts have time to rest, and chill. While you start to prepare for the crumbing process.

The colder and clammier they are they better, as the crumbs will then adhere to the breasts, more evenly.

The crumbs can be shop bought, or you can simply make your own with left over bread, and rolls, that are kept to dry out and become your crumbs.

Keep the bread in an airtight container and every time you have finished with the oven of the stove, and it has been switched off. Place the bread or rolls from your keep on a dry baking tray and leave until the oven has cooled down.

Once the bread etc., has cooled down place in the keep, repeat until your bread is toatally dried out. Oven dry some fresh herbs, I usually use fresh Rosemary and Italian Parsly for this purpose.

Place the dried bread, herbs into a blender, and chop until very fine.

There is your seasoned crumbs, ready for use.

I changed to Pork chops for showing you the process, as the are larger, and therefore a bit more visible.

The first dish contains fresh flour, this has been seasoned with salt and pepper.

The round dish in the centre contains egg and milk mixture.

The last dish contains the sesoned crumbs

A plate to hold your uncoated meat.

Carefully coat the meat, all over with the flour.

Transfer to the egg mixture, and make sure that it is totally covered by the mixture.

Transfer to the crumbs.

Cover lightly with crumbs on all sides.

Then using a very firm hand press the crumbs into the meat, on both sides, this will not only help the crumbs stick during the cooking process, it also tenderises the meat.

You will notice that the crumbed meat is now flatter and larger.

Set aside the crumbed meat on a clean plate in the refrigeraor,and continue to finish crumbing all the meat you are going to cook.

This allows the meat to rest, and draw in the flavour from the crumbs.

Heat up an electric fryer to medium to high, with sufficient oil to deep fry the meat.

Once the oil is ready, place the meat inti the hot oil, as soon as the meat rises to the surface, turn it over.

Place the next piece of meat in and let it cook away until it rises, then remove the first piece, place it in a plate on some roller towel to absorb the excess oil. Turn over the second piece, and continue till all the meat is cooked.

Place the cooked meat on a hot tray and serve while hot.