Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Good schnitzel is all about the “puff.” Unlike other breaded and fried cutlets, like our updated take on <a href="https://www.chefsteps.com/recipes/ultimate-chicken-kiev">chicken Kyiv</a>, the crust on schnitzel should separate from the cutlet during cooking, which encourages it to become crispier. Since the cutlets are quite thin and the focus on cooking is the crust, they’re easy to overcook. By dialing in the precise temperature of the frying oil (like the chicken Kyiv, we use <a href="https://www.chefsteps.com/recipes/clarified-butter-ghee">clarified butter</a> for extra flavor) to [f 335], you can get the crust golden brown, puffy, and crispy without overcooking the meat.

Precision Pork Schnitzel