You absolutely can—and should—fry in extra virgin olive oil! In this recipe, we’re going all in. This sandwich features olive oil brioche buns, crispy chili mayo sauce, light slaw, my dad's pickles, and a coconut-crusted chicken schnitzel, inspired by the one I devoured at Thai Diner in NYC. Let’s quickly bust a couple of myths about frying with olive oil. The smoke point of extra virgin olive oil is well above the temperature required for nearly all cooking methods. The heat needed for frying won’t alter the oil’s chemical composition from good to bad. And here’s a tip: fry in more olive oil than you think—properly fried food actually absorbs less oil if the temperature is hot enough before you add the food.

4 sandwiches

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