Do you change the oil in the pan to make chicken cutlets?

NYBoston05

I'm making chicken parm for 10 people tonight and I usually just add more oil to the pan when I'm frying the chicken but the breading gets burnt looking and I want it to look nice.  So do you remove extra oil- wipe the pan and add new oil and let it get hot in between batches? 

melbride2005

You could do that if you wanted to, but if you don't turn the heat up too high to begin with you won't end up with burnt looking bread/oil.

Ginger Le Coeur

When I make chicken parm. I never change the oil... Usually just add more if needed. PP mentioned not having it to hot, and that's a good point, but of course it's also important to have the oil hot enough, otherwise the chicken will become oil logged.

My pet peeve about chicken parm. is when the sauce is applied to the chicken before it is served. I fry my chicken, place it in the oven to melt a little cheese on top and then serve it with sauce on the side so the bread stays nice and crispy. I often put a little dollop of the sauce on top of the cheese before serving and a piece of basil on top of the sauce for garnish... it just looks pretty, plus the cheese protects the breading from the sauce. 

 

sporky

Ginger Le Coeur:

When I make chicken parm. I never change the oil... Usually just add more if needed. PP mentioned not having it to hot, and that's a good point, but of course it's also important to have the oil hot enough, otherwise the chicken will become oil logged.

My pet peeve about chicken parm. is when the sauce is applied to the chicken before it is served. I fry my chicken, place it in the oven to melt a little cheese on top and then serve it with sauce on the side so the bread stays nice and crispy. I often put a little dollop of the sauce on top of the cheese before serving and a piece of basil on top of the sauce for garnish... it just looks pretty, plus the cheese protects the breading from the sauce. 

 

haha, i don't understand the sauce hate. my chicken parm gets smothered in sauce before it hits the oven... but my sauce is AWESOMENESS! lol. 

op: agreed with pp on not cooking on too high a heat and you'll be fine. you could even turn it down a notch after the first batch or two since the pan should be really hot by then. just add new oil as needed. 

Denverite

Ditto the pp who said you want to make sure the oil isn't too COLD, either.  IMO, having oil that is too cold is a bigger problem because you'll end up with greasier chicken.  For that many people I'd brown both sides if each piece and then finish them in the oven.  That way you can keep the chicken moving while the rest stays hot and finishes cooking without burning the residue in the pan.