A less than hot pan is a common and serious mistake. O nce the pan is hot, add a small amount of fat. The thicker the item and the longer the cooking time, the sooner and more drastically you will need to reduce the heat. This is where practice is essential. This will expose the presentation side of the item to the hottest heat which will produce an attractive caramelized exterior.
Some chefs frequently use breadings.
Others rarely do. It is important to note that you should pat the product between your hands to remove all excess flour before putting it in the hot pan. Another common breading technique is called the standard breading procedure in which the item is first coated with flour, then beaten eggs, and finally breadcrumbs. There are many variations of this technique. It is important to stir the contents of the pan frequently.