314 panfried recipes

Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.

Thick-cut ham slices pan-fried and simmered in a sweet mustard brown sugar glaze. A hearty back country classic ready in 20 minutes flat.

Walnut-crusted chicken breasts pan-fried golden and topped with a tangy raspberry-lime sauce made with sherry, seedless jam, and coriander. Elegant yet simple.

Pan-fried sweetbreads and button mushrooms baked under a golden yogurt, egg, and cheese gratin. A refined dinner for two that's ready in an hour.

Chicken fried steak coated in crushed saltine crackers and egg, pan-fried golden then covered to steam tender. Four ingredients and no extra salt needed.

Pan-fried potatoes with tart apples, scallions, and fresh mint. A simple skillet side with sweet-tangy crunch and herbaceous brightness, ready in 20 minutes.

Parmesan-crusted chicken breasts pan-fried and topped with a rosemary mushroom tomato sauce. A quick Sicilian-style skillet dinner served over pasta in 40 minutes.

Italian sausage with peppers and onions, boiled first then pan-fried golden brown, served on hot dog buns with mustard. A classic street fair sausage sandwich that's a staple at every Italian-American festival.

Red eye chicken: pan-fried chicken breasts rubbed with paprika, white and black pepper, and cayenne, then finished with a quick roux-based tomato pan gravy. A fast, fiery weeknight chicken dinner.

Quick sweet and sour fried fish with ketchup, vinegar, and vegetables. Pan-fried fish cubes topped with a tangy tomato-based sauce ready in 40 minutes.

Chicken rolls stuffed with ham, sage, and garlic, pounded thin, rolled into spirals, and pan-fried until golden. A simple roulade ready in under an hour.

Five-ingredient tofu burgers with grated carrot, leeks, and toasted sesame seeds. Pan-fried until crispy and golden. Inspired by Frances Moore Lappe's plant-based classics.

Brown rice and corn grits patties bound with chickpea flour and egg, pan-fried or baked until golden. A simple vegetarian patty using leftover cooked grains.

Crab cakes bound with a silky béchamel and sharpened with dijon, horseradish, and capers, then pan-fried in a crisp breadcrumb crust until deep golden brown.

Breakfast tacos with crispy bacon, pan-fried potato chunks, and soft-scrambled eggs in warm flour tortillas. Serve with pico de gallo, hot sauce, and fresh cilantro.

Southern seafood cakes with crab, shrimp, scallops, and flounder in a cornbread crumb coating, pan-fried in clarified butter. Four kinds of seafood in one golden, crispy cake.