Ever since one of the night-time chefs resigned last week, I've been making the chicken schnitzel. The most difficult part to master is the frying - achieving a consistent, golden-brown result takes lots of practice. It's best, though not absolutely crucial, to fry it soon after battering. Freezing the battered chicken is an option, but then it must be thawed prior to frying - otherwise it'll need to go into the oven after frying, which will both darken it and dry it out.
Boneless, skinless chicken breasts are cut in half along the horizontal, so that you're left with two thin pieces with the same surface area as the original. These pieces are sandwiched between plastic wrap, and banged with a mallet until very thin, wide, and soft.
Batter: First step is flour - this is important because it forms a glue with the egg wash. Second step is the egg wash - seasoned with salt and pepper - and the final step is panko. I use a two-hand method, where one hand is for the dry stuff (flour and panko) and the other is for the egg; this way my hands don't get all gluey and the panko doesn't get lumpy.
I personally think that there needs to be a more interesting seasoning, and don't like that we use panko instead of bread crumbs. Even still, there's nothing like a fresh piece of chicken schnitzel.