Preheat the oven to 50°C conventional bake

Place the flour, eggs and panko crumbs into separate bowls. Add the thyme to the panko crumbs and mix to combine.

Season the schnitzels. Coat each one in flour, dip in the egg mixture and then coat with the panko crumb.

Repeat with the other schnitzels.

Cover and refrigerate for 20 minutes to help the egg set.

Heat 1 cm of oil in a large frying pan over a high heat.

When the oil is hot, add the schnitzels a couple at a time and cook until golden brown.

Turn and cook the other side. Transfer to a plate lined with paper towels and keep warm in the oven until serving.