I've seen this technique used on many cooking shows -- while sauteing, the chef uses a spoon to baste the top of the meat with the oil in the pan. I just saw a recipe in the December issue of Bon Appetit (Weiner schnitzel on p. 109) that calls for the same technique. Now, I could understand this if the meat doesn't get turned over in the pan so the second side can be cooked. But in the BA recipe, the instructions say to heat an oil/butter mixture to 350 degrees in a skillet and, "using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined [baking] sheet..."
Can someone help me understand the reason for the spoon basting, since the meat gets turned anyway? I don't think it's to get the breading to puff up -- wouldn't that happen regardless? What is the reason for using this technique -- in this recipe, and in general? Thanks!