Place the panko breadcrumbs in a large, shallow dish. Line a baking sheet with parchment paper. Working with one piece of chicken at a time, dredge the chicken in the flour, shaking off any excess.

Dial up the flavour and crunch in your midweek chicken schnitzel by dunking it in a combination of panko crumbs and crushed rice crackers, and seasoning the crumbs with Japanese sushi vinegar powder.

In this recipe from our latest cookbook, “ Milk Street Backroads Italy, ” we use Japanese panko breadcrumbs ... fresh flavor ...