1. Spread the flour in a shallow bowl, beat egg in another bowl, and spread the bread crumbs in a third bowl.

2. Put the chicken breasts, and the thin, small fillets, if attached, between 2 sheets of waxed paper and pound with a rolling pin until they are about ¼ in (5mm) thick. Season with salt and pepper.

3. Coat the chicken one piece at a time, first in the flour, then in the beaten egg, and then in the bread crumbs, pressing them on to both sides. Refrigerate, uncovered, for at least 30 minutes. Preheat the oven to 200°F (95°C).

4. When ready to cook, heat 3 tbsp of the oil in a very large nonstick frying pan over medium-high heat until hot. Add 2 schnitzels to the pan and fry for 3 minutes on each side, until golden brown, and the juices run clear when pierced with the tip of a knife.

5. Drain the schnitzels well on paper towels, and keep warm in the oven. Heat the remaining oil in the pan, then add the remaining schnitzels, and fry as above. Serve with the lemon halves.

Variation:

Veal Schnitzels: Substitute 4 thinly sliced veal scallops (no need to pound) for the chicken and prepare and fry in exactly the same way.