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Problems with pan frying

post #1 of 10
Thread Starter 

I attempted to make Parmesan chicken last night but I don't think I'm doing it correctly. 


These are the steps I followed:


1. Pour olive oil in 12 inch stainless frying pan and heat to medium

2. Flour, dredge in egg wash and then breadcrumbs.

3. Place in pan and allow to cook until brown, flip and wait for that side to brown.


Seems to have turned out ok but it seems I have to keep adding oil to the pan after each batch of 3-4 cutlets.


Is this normal or am I not putting enough oil in the pan to begin with?  I just pour in enough to liberally coat the bottom of the pan. After each batch there are "dry" spots in the pan where there is no oil.




post #2 of 10
The food will soak up some oil; and extra dredge that falls off the food will soak it up like a sponge. I would make sure you are pre heating nice and hot, as that can affect this too. Are you finishing in the oven?
post #3 of 10
Thread Starter 

No as these are 1/8 inch thick pieces. I have done that on thicker cuts.  Also, if I put the heat up much past medium it seems to easily burn the outside.

post #4 of 10

I normally use a bit more oil.  The cutlet has to "swim" a bit even while pan frying.


On the final breading step it's important that your press the breading into the cutlet.  Don't just coat and shake it off.  Firmly press it on with the palm of your hand.

post #5 of 10

Also try panko. The quality of the breadcrumbs matters.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
post #6 of 10

Another tip is to let your cutlets rest after breading.  I use a small baker's rack over a sheet pan for @ 20 minutes.  You might try extra light olive oil it has a higher smoke point than regular, or evoo. 

post #7 of 10
Making sure you're starting at a high enough heat helps "set" the breading; if you start cooking to low more of the breading will flake off. You can preheat at the temp you want to cook at, of course, but because the pan looses heat when you add the food, sometimes its better to pre heat slightly higher, add the food, give it 20-30 seconds to come back to temp, then lower the heat for more prolonged cooking
post #8 of 10

I don't like to use olive oil on things that need to brown and/crisp. You can't get it hot enough to make a nicely browned crust without the oil starting to smoke and burn. Its smoke point is too low.  I'd try corn oil or grapeseed oil and turn up the heat a bit.

post #9 of 10
I always use Crisco brand canola oil; i's a better price than olive oil & a more nuetral flavor than corn oil.
Thats just personal preference, though. Took me a while to work out what I liked, and I hate it when I work some where where we get canola for the deep fryer; for home I likw it pretty goofd, though
post #10 of 10
Thread Starter 

Thanks for the replies. I'll give these suggestions a try

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