Cooking Class: Pan-Frying

Follow food editor Ann Taylor Pittman as she demonstrates the best ways to execute perfectly pan-fried dishes.

Quick Tip: Three-Step Breading Procedure

Using one hand at a time will keep a sticky mess off your hands.

Quick Tip: Coatings for Pan-Frying

Ann Taylor Pittman shows a variation of coatings for your dish, and how to make them in your own kitchen.

Quick Tip: Equipment and Oils for Pan-Frying

Using the right oils in the right pans helps endure a perfect pan-fried dish.

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Prosciutto and Fontina–Stuffed Chicken Breasts

Striped Bass Meunière

Tofu Steaks with Red Pepper–Walnut Sauce

Basic Potato Latkes

Pan-Fried Halibut with Rémoulade

Parmesan and Sage–Crusted Pork Chops

Vegetable Pakoras