FRYING
This technique of cooking over fairly high heat is very often used to brown a food as shown separately on the side menu. The concept is to prepare the chosen food to serve by cooking it fairly quickly without burning it using a pan with heated cooking oil, butter, or margarine.
While butter certainly adds flavor (and calories) to the dish, it burns easily and is difficult to control without experience. A judicious mix of cooking oil with a little butter or margarine will produce more predictable results.
The preparation of the cutlets from the book is a good example of frying as a means of making the food ready to serve.
As you bread each cut, place it on a plate, preferably not stacked on each other, until ready to cook in a good quantity of fresh cooking oil.
Notice the amount of oil in the tilted 10 inch pan. It doesn't have to be an exact amount at all. Add more, if you are running out. Get the oil quite hot. You'll see it flowing much more easily and start to make a sizzling sound as it gets to a good temperature
When you add the first piece, if it makes a loud sizzling sound, immediately reduce the heat to medium. Cook the pieces on the first side for two minutes. Lift a corner of one and see if it is pleasingly browned as in the photo below. If not, let it cook a little longer before turning.
Place the nicely browned pieces on paper towel to drain before serving immediately.
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