Q: When I fry chicken cutlets that I have breaded (in a flour mixture, dipped in buttermilk, then dipped back in the flour mixture) and turn them, half of the breading comes off and stays in the bottom of the pan. This also happens when I bread and fry cube steaks.Am I cooking too fast? Too high of a temperature? Too low of a temperature? Turning too soon? Perhaps this is an easy remedy by simply making sure my pancake turner is completely under the piece of meat before turning. What am I [...]
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