shallow-frying

To shallow-fry (usually called just plain "fry") is to cook in a frying pan with considerably more than the minimum amount of fat.

How much fat?

Enough to come approximately halfway up the sides of what you're shallow-frying.

Shallow-frying is extremely difficult.

What you drop in the fat has to be bone dry, either because it's naturally dry or because you've dried it within an inch of its life or because you've breaded it.

The small amount of fat tends to cool off as you add the food to be fried and turn greasy and horrible.

If you add the food gradually to prevent the fat from cooling off, each piece of food is finished at a different time from every other piece.

Shallow-frying uses far less fat than deep-frying, so in the hands of a master shallow‑fryer it is less expensive than deep-frying. But for those of us who are not masters, the ruining of the food more than wipes out any small savings in cooking fat.

Unless you are already highly skilled as a shallow-fryer, try sautéing (not as hard) or deep-frying (dead easy) instead.