giggler
Sous Chef
Trying to fry breaded "cutlets", pork Schnitzel, beef Chicken Fried Steak, chicken usually a pounded thin thigh..
when I put into the pan they quickly "stick", so I figured, leave it until it "releases" , then check the bottom color, and then flip..
the cutlets then "stick" again, when they release, and are brown, they are done?
but I keep "burning" them, not bad, but too "dark" for my taste..
Too high heat? maybe a thicker skillet? mine is quite thin stainless..
Thanks,
Eric, Austin Tx.
when I put into the pan they quickly "stick", so I figured, leave it until it "releases" , then check the bottom color, and then flip..
the cutlets then "stick" again, when they release, and are brown, they are done?
but I keep "burning" them, not bad, but too "dark" for my taste..
Too high heat? maybe a thicker skillet? mine is quite thin stainless..
Thanks,
Eric, Austin Tx.