A hot “frying pan” in a home kitchen, as a rule, consists of meat (chicken) and potatoes fried together in a frying pan, with onions, of course. How to make a “frying pan” quickly and tasty? There are no problems at all with broiler chicken, but not just any meat is suitable for a frying pan. It is really good to cook only the most tender parts of beef in a frying pan - tenderloin, thick or thin edge, which are not often on hand. What remains is the pork. Here, too, preference is given to the tenderloin (tender meat, it will be ready quickly) or the collar (the fat layers between the muscle fibers contribute to faster readiness of the meat). If the meat that you plan to fry is clearly too tough, you should lightly beat it and cut it smaller, as for beef stroganoff, or it is wise to switch to boiling sausages
