1 hour ago, Smithy said:
Thanks for the Melissa Clark article. I'll be trying that recipe with my chicken cutlets. One thing I have trouble visualizing is how to swirl the pan enough to wash hot oil over the top of the cutlet(s) without getting oil all over the stove and me. Does anyone have tips on how to do that? Is this a case where a straight-sided skillet might be better than one with curved or sloped sides? Is the answer to how to do that swirling as simple as "very, very carefully"?
Here is a bit more detail she provides in her book In te Kitchen With a Good Appetite. I visualize a proper ratio between thin cutlet and oil depth, noting her comment about enough room ----so a gentle swirl/wrist rotation. SORRY bout the image rotation - they are correct before inserting!