Beef Schnitzel is great for shallow cooking once crumbed. Shallow-frying is the method used to cook crumbed or floured schnitzels and cutlets. Oil is added to a heavy based pan, to the depth of about 1.5cm (for a medium sized pan). Do not crowd the pan when shallow-frying as it will reduce the heat and the crumb coating will soak up the oil. Allow the oil to reheat between batches. Keep moving the schnitzel when in the oil to avoid burning the crumbs.