crumbed beef schnitzel &potatoes

what type of frying are we doing 
pan-fry/shallow frying  but making sure we don't overcrowd your frying pan when cooking schnitzel or it will stew rather than fry
 what quality points are we looking for on the meat that it is frem we don't want it to do pink after its cooked 
 the batter process first we are going to whisk the egg together in a bowl spread bread crumbs out onto a big tray sprinkle garlic powder salt and parmesan cheese on it to next we will dip each piece of beef into the mixture then thoroughly coat with crumbs then put it on oil paper.
how do you know the meat is not overcooked. if it is then i is just going to be this bunch of tough meat 


1)The deep-frying method we put a little bit off oil and hen the beef in being careful of the oil spitting and making sure it doesn't burn.

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