Pan-Frying

Pan-frying uses more oil than a sauté, enough to come partway up the food. Breaded cutlets, fish and quesadillas all cook this way. Keep the heat at medium so the outside browns while the inside cooks through. Turn the food once. Drain it on a rack, not paper towels, so the bottom stays crisp. Heat the oil before the food goes in, or the breading soaks it up.