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In the TIP you state: "After breading the cutlets, fry them right away; if left to stand, the coating won’t puff properly.", yet after breading the cutlets in step 3, you don't start to heat the cooking oil until step 4. In order to fry them right away, shouldn't you have already heated the oil prior to breading the cutlets, or is the amount of time spent heating the oil inconsequential (maybe you just didn't want them to sit a substantial amount of time, like you might let breaded chicken parts rest in the fridge before frying)? Thank you.