How can I get breaded chicken to stop from sticking to the frying pan? Whenever I fry breaded chicken cutlets, the first side browns beautifully, but when I turn them over, the next side always sticks to the pan. Consequently, one side is beautifully breaded, and the other side is bare of coating. This happens to any kind of meat that I bread. I use olive oil for frying- Ideas?
You might also use a well-seasoned cast iron skillet. This will have the double benefit of a high thermal mass so the temperature won't be down, and a surface that discourages sticking.