By Max Halley and Ben Benton
You can bread pretty much any meat. The recipe that follows is for the breading and the cooking. We will leave the meat to you. Pork, chicken and veal are the classics, and we would generally stick to them, but of course, give anything you like a go!
Lay out a big bit of good quality cling film on your work surface. This sounds RIDICULOUS but cling film, is not cling film. There is good and bad. If yours is real cheap, it’ll break too easily and this will be a nightmare. Put your bit of chicken breast or pork tenderloin or whatever you are ‘Schnitzelling’ on one side of the cling film and fold the other half over leaving plenty of plastic a