Frying breaded meats

Author
Bushie
Filet Mignon
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2003/10/17 12:06:29 (permalink)

Frying breaded meats

I need some help with a problem that has plagued me for years. It happened again last night, so I'm "reaching out" for help.

When frying any kind of meat that I bread (chicken-fried steak, cutlets, chicken, whatever), I can't seem to keep the "second side" from sticking.

I always heat the pan, then add the oil/grease. When I put the meat in, it fries perfectly on the first side, with no sticking whatsoever. That side comes out beautiful.

However, when I turn the meat over, invariably it sticks to some degree on the second side. This results in some of the breading staying in the bottom of the skillet instead of on the meat.

I don't like that one bit!

Anyway, can someone give me some tips on keeping it from sticking after flipping? Any help would be MUCH appreciated.
#1

13 Replies Related Threads

    lleechef
    Sirloin
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    RE: Frying breaded meats 2003/10/17 12:17:50 (permalink)
    Maybe you're not using enough oil initially. Since some will be absorbed by the breading on the first side, there has to be enough to "float" your cutlet on the second side because the minute that breading comes into contact with the pan, you've got instant stick.
    #2
    Lone Star
    Double Chili Cheeseburger
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    RE: Frying breaded meats 2003/10/17 12:26:35 (permalink)
    But Bushie, those browned bits that stay in the skillet make the gravy so good!
    #3
    Mayhaw Man
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    RE: Frying breaded meats 2003/10/17 12:28:33 (permalink)
    Originally posted by Bushie

    I need some help with a problem that has plagued me for years. It happened again last night, so I'm "reaching out" for help.

    When frying any kind of meat that I bread (chicken-fried steak, cutlets, chicken, whatever), I can't seem to keep the "second side" from sticking.

    I always heat the pan, then add the oil/grease. When I put the meat in, it fries perfectly on the first side, with no sticking whatsoever. That side comes out beautiful.

    -----------------------------------------------------------------------

    Just ask Fry Daddy, he will be glad to help as he is expert in all unhealthy eating habits and willing to not only help, but promote, this fine way of killing yourself.

    Try adding a little more oil to the pan and letting it heat for a few seconds before you drop it on the backside.

    What is happening is that while the bottom is browing nicely, the flour on top is absorbing all of the water vapor that is coming off of the bottom as it cooks, so it becomes a bit soggy. To overcome this the pan needs to be really hot and there needs to be oil between the food and the cooking surface, otherwise it will get gloppy.

    You can also add a little oil (butter dammit!) right before you are ready to flip and let it heat up. This way you will have enough to coat the bottom of the pan.

    Soon you too can be enjoying perfectly cooked animal flesh coated in flour and oil. YOU CAN DO IT. THINK THE FRY>>>>BE THE FRY

    #4
    Bushie
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    RE: Frying breaded meats 2003/10/17 12:42:06 (permalink)
    You are correct, Lone Star, but I HATE meat with a bare bottom!

    lleechef and Mayhaw, thanks a bunch! What y'all are saying makes sense. I really appreciate the input, and I'll pay close attention next time.

    Be the fry, be the fry...
    #5
    cruzuki
    Junior Burger
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    RE: Frying breaded meats 2003/10/17 13:03:39 (permalink)
    Why don't you try frying the second side first?!?!
    #6
    Sundancer7
    Fire Safety Admin
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    RE: Frying breaded meats 2003/10/17 15:45:57 (permalink)
    quote:
    Originally posted by cruzuki

    Why don't you try frying the second side first?!?!



    That sounds like East Tennessee logic
    Paul E. Smith
    Knoxville, TN
    #7
    Bushie
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    RE: Frying breaded meats 2003/10/17 16:10:02 (permalink)
    quote:
    Originally posted by cruzuki

    Why don't you try frying the second side first?!?!

    Now THERE'S an idea!
    #8
    Art Deco
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    RE: Frying breaded meats 2003/10/22 10:22:49 (permalink)
    Hey Bushie! Spray the 2nd side with some extra oil just before you flip it (I generally use a Pam-type canola spray for this)...no sticking!! Also, you might want to moderate your heat a bit just before flipping... Hope this helps!
    #9
    redtressed
    Double Chili Cheeseburger
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    RE: Frying breaded meats 2003/10/22 12:00:43 (permalink)
    or if all the above doesn't work, do what I do when all the above doesn't work..just plop in a little more breading all over then you have a nice double coating of crispy guilt laden food, and as mentioned soak up all that good remaining bits in a good artery sludging gravy.
    #10
    Bushie
    Filet Mignon
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    RE: Frying breaded meats 2003/10/23 11:46:48 (permalink)
    Again, thanks to all. (Hey Pogo, good to "see" you. )

    I made some breaded cutlets to go with dinner last night, and everything worked! Y'all were right; looks like I just wasn't using enough oil.

    Last night I got the iron skillet good and hot, then added plenty of peanut oil with a couple spoons of bacon grease for flavor. And, before I laid the second side down, I suspended the cutlets for a few seconds to let the oil "fill in".

    They all moved around in the pan with no sticking at all, and they came out perfect!
    #11
    lleechef
    Sirloin
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    RE: Frying breaded meats 2003/10/23 12:59:51 (permalink)
    YAY!!!! Another culinary success!
    #12
    Bushie
    Filet Mignon
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    RE: Frying breaded meats 2003/10/23 17:14:17 (permalink)
    Yes, lleechef, you helped make a few more tummies happy!
    #13
    lleechef
    Sirloin
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    RE: Frying breaded meats 2003/10/23 18:30:49 (permalink)
    Bushie, in all my years of being an exec. chef.........when people asked me what I did for a profession, I always answered, "I make people's tummies happy!" while my friend Wendi the bartender said, "I get people drunk!" Either way, everybody ends up Happy Happy.
    #14
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