6 hours ago, David Ross said:Oh thank you so much. I totally forgot how delicious clarified butter is and it would be the perfect fat to use for a schnitzel.
And @Okanagancook. Unless you really enjoy the process of making clarified butter and losing one quarter of the volume of your butter and all those crispy little milk solids, I don't see all the hype about using clarified butter. You don't really gain that much, (clarified butter has a smoke point of 450 degrees and butter straight from the fridge has a smoke point of 350 degrees) because the higher heat that you would get from clarified butter is too hot to cook the schnitzel. I use about half and half canola oil and butter. I put the oil in the skillet first and bring it to heat, then I add the butter in chunks. When the butter is melted in the oil and starts to bubble, it is the right temperature for the schnitzel. It may just be me, but when I have used straight clarified butter, I do not seem to get the browning effect that I do with oil and butter. and I like the flavor that the crispy little milk solids give to the schnitzel crust.
