tag:blogger.com,1999:blog-2285523888432056855.post1710231982638590903..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Quick & Easy Chicken Cutlets and Julienned Vegetable MedleyGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2285523888432056855.post-46741376410774479982012-11-28T18:10:47.878-05:002012-11-28T18:10:47.878-05:00Here is what I have found to be helpful keeping mo...Here is what I have found to be helpful keeping most of your "breading" on -- first, I use a non-stick pan and use either light olive oil or coconut oil and get it hot (not just warm) -- on medium high until a drop of water you flick (from a few feet away so you don't get burned) into the pan sizzles. Then place your breaded cutlets or whatever you are cooking into the hot pan and try not to move it around or flip it until it has formed a nice crust on the bottom. Flip it and repeat on the other side. You could also do them in the oven if you wanted -- I would use non-stick foil and brush with oil, place your breaded cutlet or whatever on the pan and then mist/spray the top side with oil and bake (sort of oven-fried). Hope this helps! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-59850786451963648932012-11-28T16:01:55.070-05:002012-11-28T16:01:55.070-05:00Hi Gourmet Girl - Your food looks so wonderful. W...Hi Gourmet Girl - Your food looks so wonderful. When I crumb with almond flour/parmesan, a lot of the mix seems to stick to the frypan. You seem to have mastered the crumbs sticking to the meat/fish. Do you have any tips pretty please? Anonymousnoreply@blogger.com