When cooking chicken cutlets...ok to heat frying fan in oil AND butter?

When I make chicken cutlets...after I season them is it ok to heat olive oil AND butter in a frying pan before adding the chicken? Would it add more flavor or something? make the chicken more golden?





And, is there really a difference in taste between olive oil and extra virgin olive oil? big difference?When cooking chicken cutlets...ok to heat frying fan in oil AND butter?
Yes it adds more flavor, I do it all the time. Not too much difference in extra virgin and olive oils.When cooking chicken cutlets...ok to heat frying fan in oil AND butter?
Yes, people do it all the time. Butter burns faster than oil but say you still want the flavor of butter in the food. The solution is to use both. You will have the flavor butter provides and the higher heat tolerance of oil. Virgin %26amp; Extra virgin oil do taste slightly different. You notice it most when you are just eating the oil with some bread or drizzled on top of your hummus. Mixed into a vinaigrette or used for cooking it's not as noticeable. Vegetable oil is better for cooking than olive oil as vegetable oil has a less pronounced flavor and a higher heat tolerance than olive oil.
I keep both the light Olive Oil and the Dark Olive Oil on hand all the time. I use the light for cooking as there is no need to waste the dark for frying or sauteing. It really doesn't change the taste that much. Dark for salads, and dipping sauces, etc. The light for cooking, frying, and tossing on fresh cooked and drained pasta.


I always mix Olive Oil and butter about half and half to fry or when sauteing chicken or beef for stroganoff, etc.The flavor is better. I do keep the heat to med-hi to avoid burning the oils. Every stove is different so that is a judgement call.


I can't remember if it is Sunflower, or Saffflower oil that can also be used for higher temps when frying. Peanut oil is a good high heat oil, and imparts a great flavor to what ever is cooked in it.
I typically use a combination of butter and oil when I'm cooking. The oil gives the butter a higher smoke point (the point at which fat burns). Extra virgin olive oil, by the way, has a lower smoke point than vegetable oil, particularly peanut oil. The hotter you're going to heat your pan, the further away from EVOO you should move.





There is a lot of discussion on the flavors of different grades of olive oils. In general though, the more you pay for your olive oil the further away it should stay from any heat.





My favorite oil for cooking is safflower and I use peanut oil for stir-frying. Save your EVOO for dipping bread and dressing salads.
It is okay to use butter and olive oil. Olive oil and butter do not have high heat capability so be careful to not let the butter begin to brown / burn before adding the chicken. Difference in the oils is in the processing - extra virgin is generally reserved for use in salad dressings, however I cook with extra virgin for everything, except in baked goods.
When cooking like that, you're not going to notice that much of a difference in your foods whether you use regular olive oil or extra virgin. Many of the better chefs often use a lower grade olive oil when frying and reserve the better for foods where the oil it's self is going to be highlighted.
1. Yes


2. No big difference when frying. Big difference on bruschetta or in salad dressing.
You heat the fats In the frying pan, not heating the pan in the fats.