Pan-fried foods have a richly textured crust and a moist flavorful interior, producing a dish of intriguing contrasts in texture and flavor. When a carefully selected sauce is paired with the dish, the effect can range from home-style to haute cuisine. Pan-fried food is almost always coated—dredged in flour, coated with batter, or breaded. Food is fried in enough oil to come halfway to two-thirds up its side, and is often cooked over less intense heat than in sautéing. In this Chef’s Tip, learn the proper technique to produce professional results at home.