Don’t Rush the Crust

When pan frying foods, don’t rush the crust. Ideally, breading should be allowed to rest 15 minutes or so to adhere. More importantly, don’t try to flip the food in the pan too soon. Let the crust brown nicely before turning and it will be less likely to stick to the pan.
If you do lose the crust to the pan, try making a rustic pan sauce. Remove the now naked food to a plate and cover to keep warm. Deglaze the pan with about 1/2 cup of wine or broth, stirring up all the browned bits of crust, then stir in another half cup of broth or cream. Whisk this concotion like crazy to make it as smooth as possible and spoon over the waiting fare. You probably won’t have a silky smooth, company worthy sauce, but the final product should taste just fine.


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