When sauteing make sure you use only a small amount of oil. If you wish to have a food turn out crisp you need to heat the oil to a high temperature before adding the food. To test the temperature of the oil, add a small piece of food into the pan, and if it sizzles it is ready for you to saute.
Remember to always have your food at room temperature and it will saute so much better. Also cold food tends to stick to the pan. During the sauteing process the pan should be moved back and forth a few times to make sure the browning will be even.
Foods that are to be sauteed should be as dry as possible. Never salt your foods until sauteing is finished because salt keeps the food from browning.
Also be sure to never over crowd a pan that you are sauteing in. Your food won't brown and the contents of your pan will get mushy.
If you end up with excess fat or liquid in the pan use a bulb baster to remove the excess.