Almond Chicken Schnitzel
- 25 min.
- 25 min.
Shallow frying is a cooking technique where food is cooked in a pan with a small amount of hot fat, typically oil. Unlike deep frying, where food is fully submerged in oil, shallow frying uses just enough fat to coat the bottom of the pan, usually between ¼ and ½ inch deep, though the exact amount can vary depending on the cook’s preference.
This method is particularly popular for cooking breaded or coated foods, as it allows for a crispy exterior similar to deep frying, but with less oil. The food makes direct contact with the hot pan surface, promoting even browning and cooking.
Shallow frying is typically done in a fry pan or sauté pan over medium to high heat. The exact temperature will depend on the thickness of the food being cooked and the cook’s preference. It’s a versatile technique used for a wide variety of dishes, from searing steaks and sautéing vegetables to cooking breaded chicken or fish.
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