As much as I have cooked in my lifetime, I have never been much of a fry person. In fact, I avoided it at all costs. Just didn't trust myself. Well, this year, I started to fry and to my surprise, I do it pretty well.. After years of looking at cooking shows, I avoided my previous pitfalls of
1. crowding the pan, and
2. not having the right temperature.
I still have not tried fried chicken, I do my version of "shake and bake" for that.
So far I have not had any failures, and I've used everything from batter breading to panko, to corn flake breading. I'm quite sure the only reason I've had success is soaking up knowledge from the TV cooking shows.
My favorite so far was tempura batter made from a mix I got in the store for morel mushrooms - truly memorable meal. Looking at the ingredients on the package, it seems to be mainly corn starch and the texture is really wonderful, IMO. (So I'm thinking BDL is onto something) I was given the mushrooms. Much as I hike, and hang out in the woods, I cannot ever find them. I can trip over one and not see it, in fact. :( Other people come home with big bags of them.
I started out deep frying in a home rectangular cooker. But I got tired of that fast, I went through too much oil. So I started to fry with just a little oil in a pan, and frankly, I cannot tell the difference. Same crispiness, not too much oil, takes about the same time and the pan takes less oil.
Now, what I want is Wienerschnizel. What cut of meat is that? We have a German restaurant here where they make a weinerschnizel sandwich that is divine. Served with red cabbage, of course. edit: Sorry, FF, I just saw that is what you were trying for! I had no idea Weinerschnbizel was veal! I thought it was pork of some sort. :(
My other "freed food wish list" is *fried* popovers. When I was a kid we went to a restaurant somewhere on one of the many many trips my father imposed upon us. They served popovers for breakfast, but they were NOT baked, they were fried in a great big vat. They'd ladel in some dough/batter, and a couple of minutes later serve you a piping hot, crispy, hollow confection that I remember even now, decades later. You could watch them do it. They are entirely different and much much better than baked ones, IMO. They served them with powdered sugar, or you could have them like we did, with butter and syrup. I've never even heard of anyone else doing this, and I've looked on the web for years.