What you need to know to sautéing: Start out with a slope-sided sauté pan over high heat. When it’s hot, add a small amount of oil and wait until the right moment to add your food. Add just the right amount (easy; you should always be able to see some of the bottom of your pan). Avoid overcrowding or you’ll end up steaming instead of sautéing. So you might have to cook your food in batches. The last, more advanced bit, is learning to toss the food in the pan to make it “jump” (from the French verb “sauter”) without using tongs or a utensil. This is especially useful if you’re sautéing something fragile which could be blemished or smashed by a utensil. It also helps to toss the food evenly so it cooks, browns and heats evenly and is coated evenly with sauce, butter or seasonings. To see how it’s done, check out our video. Can you sauté using utensils? Sure, but mastering this skill without them definitely amps up the cool factor of any confident cook.
To toast the panko crumbs, stir the crumbs and 1 teaspoon of oil together in a small sauté pan over medium heat, stirring often, until the crumbs turn golden brown, about 5 minutes. Transfer to a plate to let cool.