Learn how to make Authentic German Pork Schnitzel the way your favorite German restaurants make it. All the tips and tricks are included for making the absolute PERFECT schnitzel!
Okay, everyone, here it is! Drumroll…
How to make perfect Schnitzel!
As much as I love to cook – and being from Germany – it would be unforgivably inexcusable, a total outrage, if I didn’t know how to make Schnitzel! After all, it’s the quintessential German dish. Every tourist to Germany has had Schnitzel and most fall in love with it. (I suppose there are the occasional odd individuals who don’t like it, and there’s sadly just no helping them).
Most Americans associate Schnitzel with Wienerschnitzel. “Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference – German Schnitzel is made with pork (my preference) instead of veal. As for where the Schnitzel originally came from…the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. Another little tidbit: Austrians will be the first to admit that Wienerschnitzel doesn’t come from Wien (Vienna).
But whether it’s Schweineschnitzel or Wienerschnitzel, when it’s perfectly breaded, perfectly fried, and perfectly crispy, practically everyone loves a good Schnitzel! And now you can make it – perfectly – in your own kitchen!
Throughout the pictured recipe steps below, I’m going to share some tips and tricks with you that are important for achieving perfect results – like the kind of Schnitzel you’d get at a German restaurant – so be sure to read.
As already mentioned, Schnitzel is traditionally served with Spätzle and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad – it’s the best!). Additionally, it’s usually served with a leafy green salad.
Don’t forget to check out this authentic recipe for Homemade German Spätzle.
Here is the link to the best Restaurant-Style Schwäbischer Kartoffelsalat to serve on the side!
The most popular variations of Schnitzel is Jägerschnitzel (“hunter schnitzel”, served with a rich mushroom gravy), Zigeunerschnitzel (“gypsy schnitzel”, served with a zesty bell pepper sauce), and Rahmschnitzel (“cream schnitzel” served with a rich cream sauce).
Be sure to also try our recipe for Authentic German Jägerschnitzel!
All three are commonly found in German restaurants and both are positively delicious. When served plain, Schweineschnitzel (simply “pork schnitzel”) is usually garnished with a slice of lemon and a sprig of parsley, as pictured.
Watch How To Make Authentic German Schnitzel!
Let’s get started!
The first key to achieving the perfect Schnitzel is to pound it very thin, no more than 1/4 inch thick. The reason this is important is because you’ll need to fry it at high heat for a short period of time to get that perfect crispy crust without leaving the middle of the meat raw.
The easiest way to pound the pork is to lay it between two pieces of plastic wrap. Be sure to pound them using the flat side of a meat mallet.
Lightly sprinkle each side with salt and pepper.
Have all of the “dipping bowls” laid out at the same time so you can move from one to the other quickly. Lay out two plates and a shallow bowl: Fill with flour/salt, lightly beaten eggs, and plain breadcrumbs (not panko).
Dip the pork into the flour, coating all sides.
Next dip the pork into the egg mixture, coating all sides.
Then coat the pork with the breadcrumbs. The next key to achieving the perfect Schnitzel: Don’t press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.
The next key is to immediately fry the Schnitzels. Don’t let them sit in coating or the end result won’t be as crispy. You don’t need a ton of oil, but you need enough so that the Schnitzels can “swim”.
The final key is to make sure the oil is hot enough – but not too hot. It should be around 330ºF – test it with a candy thermometer. If it’s too hot, the crust will burn before the meat is done. If it isn’t hot enough, you’ll end up with a soggy coating. When the oil is hot enough it will actually penetrate the coating less and you’ll end up with a crispy “dry” coating instead of an overly oily one. The result will be a beautifully crispy coating with a tender and juicy interior, and that’s exactly what we want.
Remove the Schnitzel from the fry pan and place them briefly on a plate lined with paper towels. Transfer them to serving plates and garnish with slices of lemon and fresh parsley sprigs. Serve immediately with Spaetzle, French fries, or German potato salad and a fresh leafy green salad.
Be sure to also try our recipe for Authentic German Jägerschnitzel (Hunter’s Schnitzel with Mushroom Gravy)!
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Authentic German Schnitzel (Schweineschnitzel)
Ingredients
- 4 boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
- salt and freshly ground black pepper
- 1/2 cup all-purpose flour combined with 1 teaspoon salt
- 2 large eggs, lightly beaten
- 3/4 cup plain breadcrumbs
- Oil for frying (use a neutral-tasting oil with a high smoke point)
Instructions
- Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
- Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
- Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
- Be sure to also try the popular Jägerschnitzel version!
Video
Nutrition
Dee says
I’m so glad to find your site. I’m from German ancestors and treasure the recipes from my grandparents. I’m looking for a recipe my grandmother called apple dumplings and dip. The “dip” was made with milk and sugar and I’m not sure what else do you know this recipe? I would appreciate any help you could give. We also love the schnitzel. Yum to all German food.
Kimberly @ The Daring Gourmet says
Hi, Dee, I’m happy you found my site, too! The recipe that comes to mind that are Apfelkrapfen. Give that a “google” and see if that’s what you’re looking for, you’ll see several recipe options. I’m not sure what the dip part is. These are generally just eaten as is. I would imagine the dip part was your grandmother’s own touch.
Anonymous says
I grew up in Stuttgart and I love German cooking. Schnitzel is one of my favorites.
Kimberly @ The Daring Gourmet says
That’s great! Mine, too :)
Anonymous says
Made this today and added a twist…topped the schnitzel with lemon slices and encrusted goat cheese medallions. Sides were fresh green beans with garlic and sea salt and roasted new potatoes. This dinner is a winner. Definite hit with the family. Make sure to get the oil the right temperature.
Kimberly @ The Daring Gourmet says
That sounds yummy! And yes, oil temperature is crucial. Thanks for the feedback!
Debby says
Love your schnitzel recipe. Can’t wait to try the sauce recipes
Kimberly @ The Daring Gourmet says
Thanks so much, Debby! Happy cooking!
Andrew says
So glad I found this! I turned it into a sandwich on a pretzel roll with some Gulden’s mustard for my family to enjoy. A friend of mine that is heavily involved in our German Heritage society suggested the use of ground up corn flakes versus bread crumbs. I may try it that way next.
Kimberly @ The Daring Gourmet says
Schnitzel sandwiches are fabulous, Andrew! Cornflakes are definitely not traditional but as I always say, the most important thing is that it tastes good!
Karl Poetschke says
My Grandmother (from Germany hardly spoke english) would use graded parmesan cheese in her breading and never used flour. Do you know if this is traditional from some part of Germany or just her own twist? It was delicious!! And she always made a gravy using the same oil/butter from the frying pan with white wine, lemon, milk and flour. Is this traditional as well? or just another twist? Honestly, her Schnitzel and Red cabbage was the best I have ever had including the expensive German restaurants I have been to.
Kimberly @ The Daring Gourmet says
Hi Karl, the Parmesan and wine-lemon sauce are not traditional ways of making Schnitzel in any region of Germany, but it sure sounds delicious! What she made sounds more Italian than German influenced (which is actually where the concept of pounding, breading and frying thin cuts of meats originated). I hope you were able to get her recipe – great family recipes are treasures. If not, I may need to add it to my (growing to the point of over-flowing) “Make a Request” list, because it sounds too good not to make! :) That recipe would lend itself especially well to chicken.
Steve says
Karl, not sure if you’ll see this, but here’s hoping. When you mentioned the Schnitzel coated in parmesan cheese it kind of brought to mind Kasehanchen (sorry, my laptop can’t manage umlauts). If you want to reproduce your grandmother’s recipe, you might want to start there.
Ray says
Hi Steve:
Tip: anytime you need an Umlaut, substitute it with the letter “e” after the vowel ( a, o, u )
Perfectly correct to do so.
Anonymous says
Schnitzel looks wonderful. My Polish grandparents cooked alot of German foods which I miss so much. This has encouraged me to give it a try. Thank you.
Kimberly @ The Daring Gourmet says
Thank you and I hope you will give it a try!
Carrie Pacini says
Your Schnitzel looks great!
Kimberly @ The Daring Gourmet says
Thanks so much, Carrie, and thank you for stopping by!
Sue Rauch says
This looks amazing, but how can you make the mushroom gravy for the schnitzel? I looked at the hunters pork chops but you use the drippings from the frying to make the gravy, but you don’t really fry the schnitzel the same way?
Kimberly @ The Daring Gourmet says
Hi Sue! Good point. Most people don’t have beef drippings on hand like they used to in olden days. So you would just start from step #5 and make the rich roux, ensuring the butter/flour mixture is a rich caramel brown for optimal flavor. It will taste great!
JosieO says
Hi, I too am happy that I found your site. Lived in Stuttgart for 10 yrs. Moved to USA and bought German food from germandeli.com. Now I moved to Canada and can’t afford to import anything really :( I’m glad I can finally find a good recipe site that I can make all of those things I love. Now, do you have a good German pretzel recipe :p doubt I can come close to getting it right. Much thanks!
Kimberly @ The Daring Gourmet says
Hello, Josie and welcome! That’s so wonderful that you had the privilege of spending 10 years in Stuttgart. It’s such a beautiful area and I regularly get homesick. Oh yes, nothing beats a freshly baked German pretzel! Thus far I haven’t had much incentive to because I happen to live right next to a German bakery here in WA, so they keep me happily supplied :) But you’re right, I should definitely add a recipe to my site! In the meantime, I have several German recipes on here and many, many more to come! So happy to have you on board! Best, Kimberly
Anonymous says
Where in WA is your German bakery?
Kimberly @ The Daring Gourmet says
There are a couple – one is at Pike Place Market in Seattle and the other is about an hour south of there in Lakewood. Both of them sell baked goods, German meats and sausages, and grocery products. I’m not positive but I think the one in Lakewood has a larger selection of German cakes than the Seattle location because they have their own separate little Konditorei.
Deb says
There is also a German grocery store and deli in Burien – Han’s German Sausage and Deli at 717 SW 148th Street. Han’s makes his own wursts and Nuss Schinken and the grocery is well-stocked with German products. Not as big as Hess in Lakewood but if you live in the Seattle area, it is a closer drive. I do love to drive the Hess for their wonderful breads and brötchen!
Kimberly @ The Daring Gourmet says
Thanks so much for the tip, Deb, I wasn’t aware of that location, I’ll have to check it out. I just know Hess and the one at Pike Place Market. There used to be a tiny one in Olympia but that’s shut down now. Still, we’re really lucky that we have 3 different German deli locations in the Greater Seattle area!
Anonymous says
I also mail-order from Bavaria Sausage Inc in Madison, Wisconsin at www. bavariasausage. com – not as good as the now closed germandeli.com but better than nothing!
Anonymous says
The German Pastry Shop in Lakewood is located at European Square, 6108 Mt Tacoma Dr SW, Lakewood, WA 98499. Also in this location is Hess Bakery and Deli. Great places to eat/shop. Hess’ bakery sells a great selection of breads, rolls, as well as pretzels. The deli has a nice selection of meats, cheeses, condiments, candies, etc.
Alexandra says
I was born in Munich and know what you mean by missing good German Food. Over the years a lot of stores are starting to carry German products. You can find the Pretzel at Sams Club actually. Just put in the oven to make them as crispy as you like and enjoy with butter. We eat this German breakfast every weekend :)
~Alexandra
Kimberly @ The Daring Gourmet says
Hi, Alexandra! Yes, it’s very nice to be able to find the occasional German item here and there. Really I’ve just mainly been able to find things in a local German store where I live. What was really excited though was going to Victoria, British Columbia last month and the Walmart there had a dedicated German section!! There wasn’t a huge selection, but boy was it exciting! Now if only the Walmart’s here in WA would do that…not crossing my fingers ;)
Nicole says
Hi, i am from Frankfurt am Main and there are lots of pretzel recipes on Pinterest. But I will look mine up and post it here as well. As long as you are okay with yeast dough they are easy to make.
Daniel says
This brings back good memories. My two younger brothers were born in Frankfurt and Munich, and we also lived in Heilbronn and Mannheim. Schnitzel and potato salad. Yum!
The Daring Gourmet says
Good memories associated with good food are some of the best, Daniel! And this reminds me – again – that I need to post that Rotkohl (red cabbage) recipe! (*Note to self: Post the recipe! Soon!)
Karen says
Wienerschnitzel bitte… danke sehr :-).
I was born in Augsburg, spent a couple of years there, then returned to Heidelberg and later Schweinfurt for my teen years. Loved the country, the country side, the people, the horses and the food!!! Heidelberg especially so.
Nice to find your German recipes!
The Daring Gourmet says
Hi Karen, and welcome! Heidelberg is a beautiful place indeed as is the entire country. I’m from Stuttgart but I also lived a few years near Heidelberg and in the Hamburg area. But my heart is in southern Germany – Swabia where I grew up, and Bavaria where my mom is from. Southern Germany is also where all the best food is, Swabia in particular. Germans from others regions may attempt to argue that, but that is the general consensus – and it’s true! :) You know, I’ve had Wienerschnitzel maybe once or twice in my life. Schweineschnitzel (made with pork) is vastly more popular throughout Germany, it’s what I grew up with, and is my personal preference. But Wienerschnitzel is identical in every other respect and this recipe can be used with veal as well. Hope you’ll return often and give some of these recipes a try! Best, Kimberly
Anonymous says
Hi there, I’m Canadian with German heritage, my husband is from Stolberg, near Aachan. I’m looking for a recipe for Mutzen. My mother in law made this every year but she never had a written recipe, she thought me all the other German recipes but for some reason we never made this one together, she passed away 5 years ago we have never been able to find her recipe….hope someone can help with a good recipe.
Kimberly @ The Daring Gourmet says
Hello, yes I do! These fried doughnut-like pastries are popular throughout all of Germany, especially around Fastnacht, and each region has their own name for them. In this case Mutzen is from Rheinland. Here’s a traditional recipe:
1 cup Quark (nearly impossible to find here but you can substitute fromage frais, fromage blanc, mascarpone cheese (much richer), or 3/4 cup ricotta combined with 1/4 cup full fat sour cream)
2 medium eggs
1 1/4 cup sugar
1 teaspoon vanilla extract
1 tablespoon rum (optional)
1 cup all-purpose flour
1 teaspoon baking powder
Oil for deep frying
Powdered sugar
Combine the flour and baking powder and set aside. Add all the other ingredients in a stand mixer and mix to combine. Gradually add the flour mixture and knead until the dough comes together then knead for a couple more minutes. Have the oil already heated to 360 degrees F. Form the batter into small balls (about 2 teaspoons’ worth), carefully drop them into the oil and fry until golden brown. Place the fried Mutzen on paper towels and immediately sift powdered sugar over them.
Happy Mutzen-making! :)
Michelle Trudeau says
Check a local dairy for quark. We have one here in Columbus Ohio which makes it (LOVE it!).
Can’t wait to try these for my son’s bday treat.
Tod Hiller says
Hi there! I am old door kicking, knuckle dragging paratrooper, grandpa of 25, and a closet chef. My wife and I make our own quark. A simple recipe is 3 quarts whole milk and 1 quart buttermilk mixed together in a large (gallon) bowl with a cap. We usually leave it out on the counter for 3 days (2 weeks in a fridge). Strain the slurry using a cheese cloth lined colander mounted on a stock pot in the fridge. The quark is delicious, and the fluid down below is “whey” good too!
Kimberly @ The Daring Gourmet says
Thanks so much for the tip, Tod, nothing beats homemade!
Sir Kevin Parr Baronet. says
I first tried this dish ans side plate in Vein on holiday to visit opera house. To make it at home now is great thank you for the way it is made properly.
Sheila Goldsmith says
My son in law was posted to Heidelberg a few years ago. I had my 1st schnitzel(pork) when I went to visit. It was delicious!!! Also my grand daughter bought a buttered pretzel every day on her way to school. I fell in love with Heidelburg. I make this recipe all the time and sometimes I add some grated lemon rind to the crumbs. Never had a problem with burning ; must be doing something right!
Kimberly @ The Daring Gourmet says
Thank you, Sheila, I appreciate the feedback! Heidelberg is a special place, I love it, too :) The castle and setting is just beautiful. So happy your son and granddaughter have the opportunity to live there for a while.
Andy says
Make sure he goes to the Bierhelderhof restaurant in Boxberg, near the MPI f Kernfüsik. I ate dinner there at least once a week, usually Schweineschnitzel mit spätzle und salat.
The lady probly isn’t there any more, but it’s still well worth a try!
And don’t forget to have a glass of a local wine, such as a Gimmeldinger Meerspinne.
Guten Appetit.
Rhonda Renee says
This looks just fabulous! I am so happy to have found you. I just got back from the local Indian store where I bought Kalonji to make your chutney. My family is going to be in for a real treat this weekend when I use this to make your Mango Chicken! Thanks.
The Daring Gourmet says
Hi Rhonda, I’m so happy you found my site as well! And I’m excited for your family – they’re going to be in taste bud heaven :) The mango chutney has been an especially popular recipe and it goes beautifully with the chicken. My whole family loves it! Enjoy! Best, Kimberly
john says
A few suggestions and things to try: 1) soak the meat in lemon juice for 10min (not longer) in the fridge, then proceed with the flouring step. 2) Always though keep meat cold, don’t let it warm up. 3) Use top quality oil then boost the fry temperature up to 360F. Use a candy thermo. When you put in the slice(s) you will lose at least 10-15F. The hotter temp. makes it crisper.
Note the higher temp. also permits one to use a little thicker filet of meat, if you so desire.
4) use coarse ground flour for the first step. 5) I use a saucepan, not a fry pan. Fill the oil 3x as high as the meat thickness. Much better results and you’ll find u are using about the same amount of oil. 6) It is your dinner, try turkey too. – The Poor Chef
KASSNER Stephan says
Stuttgart – schnitzel – lecker! But . . . what I would like is a recipe for the kind of goulasch served in Stuttgart kneipe – please :- ) Danke schöne! Stephan.
Anonymous says
I’m really surprised that they say it’s mainly made with pork when we lived in Germany for two years 1969 and 1970s it was always veal.
Jason says
Um, if you heat your oil to 330 F, you’ll burn the mess out of your breading before the meat can even cook. I’m talking 5 seconds or less. I know. I just tried it. No joke.
My suggestion, set your burner at about medium, and wait till the oil is hot (NOT 330F), say 5 minutes(?) maybe? This depends on whether you’re using gas or electric. Using gas your heat time would be less.
Gordo says
The perceived problem of veal is the fact of the harvesting of the calf. The calf cannot be eating any plant life at all to be called veal. When the calf is finished with moma and is ready for grazing it is hauled off the pasture in a horse carrier. Moma cow then chases the trailer all the way to the cattle guard to retrieve her calf. The cattle guard stops her from continuing and the calf is then harvested for the beautiful milk fed meat which is quite pale compared to the red grass fed meat.
Hannah says
Hello! I’m so excited to try this recipe!!
My only question… what type of oil should I use?
Gary says
HI I was also at Hahn AB. From 73-77 but my favorite restaurant close to base was in Briedel and it was always Veal.
Kimberly @ The Daring Gourmet says
I would imagine it’s largely because of the stigma around veal and how the cows are handled, though fortunately those practices have been changing for the better. You can still find veal Schnitzel in Germany, but pork is much more common.
Tom says
Was always pork when I was there in late 80’s and 90’s. I was in the Hunsruck area.
Anonymous says
Same here, I was there in the early 70’s and it was veal and delicious !
Shirley Jensen says
That is a completely different recipe, and it is not German it is Italian. Veal Saltimbocca with sage leaves. Cooked kinda the same way, but completely different recipe.
Anonymous says
Original “Wiener Schnitzel” is made by veal, but in most restaurants you get it “Wiener Art” (“like” Wiener Schnitzel). Its pork then, just because its cheaper than veal.
Angelika Sabine says
German people love their pork! But Wienerschnitzel is a culturally protected dish and HAS to be made with veal. So whenever you eat it in a restaurant it will always be veal. But since us German’s love our pork, we always make all other variations of Schnitzel as well as the “without gravy” schnitzel, which what Wiener Schnitzel” is, with pork.
I hope that helps. P.S. I am 100% German, lived there from 1966-1987 and all my family is still there.
Paul Ibbotson says
my Nan who was from switzerland used to cook this for us, mainly with pork but if she could get veal she would use that.
Kimberly @ The Daring Gourmet says
Hi Tom! Yes, it’s almost always pork, occasionally you can find veal.
Rick Delaney says
Spent 3 years at Hahn Airbase. Schnitzel was always pork.
Debbie Tippins Sutton says
Hey Rick I was at Hahn!!! Small world….we are celebrating this Christmas dinner with German dishes!
Kimberly @ The Daring Gourmet says
Hi Jason, 330 F is pretty standard, in fact some people recommend 375 for Schnitzel but I think that’s too high. The key is pounding the Schnitzel so it’s thin, that way it won’t be undercooked after frying it briefly at high temperature. Once the first side is deep golden brown, quickly turn it over to fry the other side.
Jonathan says
To master frying you must understand oil burn temp, the best way for a newbie to avoid burning the bread coating at the correct temp of 325-345 degrees is to use a high burn temp oil like peanut oil, 330 like she has said is the perfect temp but a few higher will not hurt, and if you must you can add a even mix of flour, corn starch and bread crumbs to the actual bread part of the breading, this mix will insure it takes just a small bit of time longer for the coating to be able to cook before it burns and it helps a lot when they are learning how to fry, for indeed it is a art to perfect. And always insure you let the meat swim in the oil, not sit, sitting will burn it quick and fast, and no there is no exception to this, your meat must be a inch over the bottom of the pan in which the oil is or your doing it wrong and it will burn and you will never master frying. The bottom of your pan is going to be 20-30 degrees hotter if the meat touches the point at which the burner touches the pan, a inch higher is the perfect fry temp. if you pounded your pork correctly and it is thin, you will only have to cook it 1.30-2 mins on each side and this dish is done.
Roger says
Yes sir just did the same thing! Agree with adjustment.
Jason says
And along comes a useless commenter who wants to start name-calling. I’m no “newbie”, you tool. My calibrated and verified thermometer says those temps are too high, thank you very much.
Terry says
Very well explained, thanks. I am going to try this recipe tonight for dinner.
And yes you did no name calling!
Jonathan says
I did not call anyone a name, All I did was to explain the other details of frying other than temp alone, for temp, oil depth, type of oil, and what bases one is using for a outer coating all play part in frying anything. Instant burn with bread crumbs at 330 degrees is usually from using the wrong oil, or the wrong temp, there is not much else that can do an instant burn in the time frame you have provided. I have been cooking for my entire life and have taught many how to cook as well and that temp is standard.
Veeks says
He didn’t call you anything. AND a newbie is simply a term for someone who has not mastered a specific task. 330 F is the pretty much the standard for frying and you literally just said it wasn’t and gave vague subjective instructions all the while being dismissive of the author and passing yourself off as an expert when in actuality you made a “newb” mistake and someone was kind enough to help troubleshoot for you. I would call you a name but you’ve already painted a good enough picture for other readers.
Liz says
Thank you. I’m Austrian and grandpa was top chef. I am 70 yo have boycotted veal after seeing them tied up in small spaces, ripped away from their mothers. Yes I eat pork, bison and was researching if pork can be substitute. Not asking anyone else to follow my opinions or choices, but I make my own. Thanks for sharing this, it needs to be said what we do torturing our food supply before we kill it. Doesn’t have to be done!
Kimberly @ The Daring Gourmet says
Hi Hannah, I always recommend using an oil with a high smoke point. Traditionally lard would have been used. I personally like to use avocado oil because it has an extremely high smoke point.
Loraine says
Hi Ms. Kim! I’m using canola oil, will it be ok for 330 degrees F? Thank you
Kimberly @ The Daring Gourmet says
Hi Loraine, I avoid canola oil for other reasons but just in terms of smoke point, yes, 330 is fine.