shallow frying
Partial oil immersion
Shallow frying is cooking food in a small amount of hot oil or fat—enough to come partway up the sides of the food but not submerge it.
Unlike deep frying, the food must be flipped to cook both sides: Shallow fry the cutlets until golden, then turn them over.
The technique works well for breaded items, fish fillets, and eggs.
- skilletShallow pan for frying
- cast ironBrittle iron-carbon alloy
- vegetable oilPlant-derived culinary lipid
- sautéingQuick cooking in fat
- butterSolid fat from cream
crispy texture · olive oil · cooking oil · oil · medium heat · caramelization · margarine · tongs · spatula · lard · eggs · sunny side up · fried · chicken breast · flip · breadcrumbs · flour · crispy