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Pan Frying

A cooking technique used to sear and seal the outer surface of food to lock in the natural juices. Pan fried foods has a beautiful crust on the outer layer of the food with moist and flavorful juices on the inside. Almost always, pan fried foods are coated out dusted with flour, batter or breadcrumbs. Only use enough oil to cover food about ½ to ⅔ and fry over medium to medium-high heat. Foods that are pan-fried are usually sized and shape to cook foods quickly. The use of naturally tendered meats such as pounded cutlets of pork or veal, breast or thigh cuts from chicken and fish.
Steps for pan-frying:
  1. Heat the pan and the oil (always use fresh oil with a high smoke point such as olive oil or animal fat).
  2. Season and batter the protein (coat with seasoned flour, egg wash and then breadcrumbs).
  3. Test the oil (try placing a corner of the breaded protein in the oil, when oil reaches 350° F it will bubble around the food and begin to brown)
  4. Carefully place protein in hot oil (cook until it browns and forms a beautiful crust)
  5. Carefully turn food (cook until food has reached a desired temperature and is equally browned and crusted on both sides)
  6. Remove food from pan (place on a paper towel to absorb the access oil)
  7. Serve immediately

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