BEAT SCHNITZELS: Prepare the schnitzels by removing any fat, then beating them very thin. I place them between two pieces of clingfilm and then bash them with a rolling pin. The secret to a great schnitzel is in how thin the meat is, as this is what makes them so tender. Season the schnitzel well on both sides, then set aside.

CRUMB SCHNITZELS: In a shallow dish, whisk together the flour, paprika, egg and milk. Place the breadcrumbs onto a large plate and season well with salt and pepper. one by one, dredge the schnitzels through the flour and egg mixture, then place into the breadcrumbs, turning the schnitzels and pressing the breadcrumbs gently to make sure the schnitzels are well covered.

PREPARE: Turn the oven on to low, with a heatproof tray or dish inside. In a frying pan large enough to hold two schnitzels at once, heat the butter and oil together over medium heat until the butter has started to foam.

FRY SCHNITZELS: Carefully lay two of the schnitzels into the pan and cook very gently until golden brown on both sides, turning only once using a fork. Transfer to the oven to keep warm on the tray while you cook the remaining schnitzels.