Frying Schnitzel [duplicate]

When frying schnitzel, is it best to heat up your pan first, then add oil; or add oil cold, then heat ? Also, olive, or veg. oil?

Also, heat slowly, or crank up the heat right away ?

oil temperature

Best Answer

Heat the oil slow to medium; have a proper thermometer on hand to have the temperature near 325F to 350F

If you warm your pan too much and drop in the oil, it will probably explode and burn you and maybe be set on fire.

Be careful to do this in a deep pan; I do this in a dutch oven (something like a Creuset).

As for the oil; use a high smoke point oil (peanut oil, Sunflower Oil).

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How do you pan fry chicken schnitzel without burning it?

Use a deep, straight-sided skillet or cast iron pan to fry, which will keep splatter to a minimum. Heat the oil until it shimmers or quivers in the skillet, and the schnitzel will only take a few minutes per side to reach golden crispy perfection.

How do I stop my schnitzel going soggy?

Cover completely and press down with fingertips. \u201cCrumb just before you cook them, as the moisture can come through the chicken and make the crumbs soggy. Crumb and fry keeps them crisp,\u201d Tony says.

Can you deep fry a schnitzel?

When you order schnitzel in a pub, they tend to be deep fried so crispy and golden you can snap them. No self-respecting schnitzel should ever be snappable. The trick is to shallow fry them in vegetable oil so the oil comes about halfway up. Then drain on paper towels for a few minutes.

What temperature should oil be to fry schnitzel?

You want your frying oil to be around 350 degreees F - hot, but not so hot that the oil smokes or splatters. You can test the oil temperature with a tenderloin first, if you have one. Fry the coated breasts in single-layer batches until they are golden brown on both sides.

Crispy, Juicy and Tender - The Secrets of the Genuine Wiener Schnitzel | Food Secrets Ep. 4

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