Technique: Pan Frying
A cooking technique used to cook food in a moderate amount of fat in an uncovered pan on medium to low heat. This method is preferred over sauteing for larger pieces of food such as chicken and lamb chops, which require longer cooking and cannot be tossed by flipping the pan.
The amount of fat to be used when Pan-frying is largely dependent on the food to be cooked. Pan fried eggs would require less fat than pan fried chicken. Foods that are pan fried are often put in the oven to finish cooking.