Shallow-frying

This method is used to cook prime cuts of meat, poultry and fish quickly. It calls for a low level of oil, clarified butter or animal fat to be heated in a wide frying pan - sufficient to only partially submerge the food, which is often protected from direct contact with the fat by a coating of breadcrumbs or a dusting of seasoned flour. The cooked food should be placed on kitchen paper to absorb any excess fat before being served.