Today I made breaded veal scallopinis. Or wiener schnitzel, or whatever you wish to call it. /img/vbsmilies/smilies/smile.gif My problem is, I started with a fair amount of oil in the pan (about 1/4" on the entire surface of the pan). After 4 normal size scallopinis, all the oil had disappeared and I had to add more. That seems like an incredible amount of oil to ingest!!! Am I doing something wrong? 1) S & P veal scallopinis. 2) Dredge in flour and tap to shake off extra flour. 3) Dip in eggwash and remove extra egg. 4) Dip in panko breading making sure it's evenly coated. 5) Rest on a cooling rack for 5 minutes 6) flash-shallow fry 30-45 seconds in hot oil on each side in a non-stick pan (I also tried a carbon steel pan, with the same results). 7) Rest scallopinis a few minutes on cooling rack. It seems to me I wasn't using that much oil before I started using panko breading. I thought panko was supposed to absorb less oil though? /img/vbsmilies/smilies/confused.gif Note that the resulting breaded scallopinis are very good and don't feel very oily, I'm just scared when I see the amount of oil I'm using, and when I see it all being absorbed by the food I'm about to it. Seems like a LOT.