While it's easy to cook schnitzel, there are a few little tricks to achieving the perfect result: crispy on the outside and juicy and tender on the inside. If you have time after dipping the meat (step 3), refrigerate it for at least 30 minutes: this will give the coating an even more crunchy effect. Turn the meat only once - this way the coating is better preserved. Always cook the schnitzel over medium heat, and if the pan gets very hot, you can add oil and reduce the heat - this will quickly cool the oil inside. If you need to wait a little before serving, just place the schnitzels in a warm oven. This will keep them warm and their taste will be great.