Any fried food that sits around for hours is going to be disgusting...
The one in picture #1 is not freshly made. Is frozen and then heated in an electric oven or microwave.
Besides, the
panino con cotoletta is a typical picnic food, so it should be prepared hours in advance.
(while the cotoletta alla milanese is a dish)
I am a fan of the
wiener schnitzel, although I still have to master that. My grandma made it with a crispy crust that lifted itself during cooking, so that outside it was crispy and not soaked in butter, and inside there was this soft lining of flour that was just delicious.
Anyway the cotoletta alla milanese/milanesa is done with eggs and bread crumbs, only, and in a single pass (as opposite to the wiener schnitzel, which may allow for 2 passes). The size of bread crumbs give it a different crispy-ness, being the French bread crumbs the smallest and finer, the Italian/Austrian are a little bigger (like grains of salt) or you can go the another way and replace the bread with another cereal which is fluffier.
I am not sure if the
Japanese tempura is done with bread, the ones I ate were always with a simple dough (eggs+flour) and without bread (although the one in the picture Joe posted is definitely made with bread).
Being able to fry is not as simple as it looks. The correct oil/butter/lard temperature is extremely important. If a food is correctly fried, it won't be soaked and it will be lighter to digest (compatibly with being fried, of course). I still fail at this :mellow:
