Cooking Schnitzel

I cooked schnitzel for dinner tonight. Simon is always a little nervous when I cook schnitzel, despite really liking it. Patience is not my strong point and as far as he's concerned, good schnitzel requires a concerted exercise in patience.

Well, tonight I cooked seriously impressive schnitzel. Thanks to a little help from German Food Guide. Every tip on this page helped.

• Lightly flour the schnitzel, then egg it, then coat in the crumbs without patting it on and IMMEDIATELY get it into the oil/butter mix at a medium temperature. I used Canola Oil & Butter.
• This requires a bit of preparation - I had the german potato salad (made last night) and green salad served on the dinner plates before I even removed the schnitzel from the fridge. And had the oven on to keep the schnitzels warm while I cooked the rest of them.
• I cooked one at a time. And I replaced the oil/butter after the 2nd schnitzel.

Delicious! (And Simon reallly wanted me to make a note of it here for reference next time around).