Can You Fry Schnitzel in Olive Oil? Food Scientists Debunk Common Kitchen Myth
Food experts debunk the myth that canola oil is best for frying schnitzels, proving that extra virgin olive oil remains stable and safe at home cooking temperatures up to 180 degrees.
One of the most common questions in the Israeli kitchen is whether it is permissible and appropriate to fry schnitzels in olive oil, or if it is better to stick to refined oils like canola. Most people will probably tell you that canola oil is always preferred, but Matan Haber, a food engineer, and Dr. Louai Bashir, head of the Department of Food Sciences at Tel-Hai Academic University, decided to break the myth and explain why olive oil is actually the right solution.
In a video published on Monday on Haber's Instagram account, the experts explained what exactly happens to oil during frying. According to them, the frying process takes place at high temperatures, which can reach 180 degrees Celsius and even more if one is not careful. Exposing oil to such high heat can lead to a phenomenon called "fat oxidation" - the breakdown of fatty acids and the creation of substances called free radicals, which with continuous consumption can cause health damage.
According to Dr. Bashir, the frying process itself is not a recommended process from a nutritional and health standpoint, but among frying methods using oil, using olive oil, preferably extra virgin olive oil, is the preferred choice.
Why Olive Oil Wins
Dr. Bashir explained that olive oil has two main advantages that provide it with stability:
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Unique fat profile: Olive oil is rich in oleic acid, which is a monounsaturated fatty acid that is more resistant to heat oxidation.
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Protective compounds: Extra virgin olive oil contains active nutritional components that support health, including antioxidants, polyphenols, vitamin E, squalene, and beneficial hydrocarbons.
When it comes to frying schnitzels at home, the scientists reassure: home frying is usually performed in a temperature range of 170 to 180 degrees. In this range, olive oil remains completely stable and can be used safely without concern.
The Trick to Maintaining Crispiness
Alongside the use of olive oil, Haber adds a practical and important tip for maintaining the texture of the schnitzel after removing it from the pan: it is recommended to place the fried schnitzels on a wire rack rather than on paper towels. Placing them on a rack allows steam and excess oil to escape freely. In contrast, placing them on paper towels leaves the schnitzel in direct contact with moisture and oil accumulated at the bottom, which ruins its crispiness and may even cause re-absorption of some of the oil.
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