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.