How to fry delicious chicken chops. Chicken chops. Half a kilo of fillet is taken

Many people are interested how to pound meat correctly. When you hear the word “chop,” your imagination immediately conjures up juicy pork chops, lamb chops on the bone, Wiener schnitzel, krucheniki, steak, escalope, beef stroganoff, Kiev cutlets, chicken chops and rolls, meat rolls with prunes or mushrooms. To prepare all these dishes, we need a meat hammer, which is probably found in every kitchen.

The meat is beaten in order to separate and soften the muscle fibers so that the meat remains soft when cooked. Beating also gives a piece of meat a larger area, so that it is convenient to make rolls.

You can beat meat from various parts. To prepare the classic ones, a loin is used (with or without the bone), you can also beat the flesh of the neck or hind leg (ham), and somewhat less often a shoulder (mostly pork) is used.

• For beating, fresh meat that has not been frozen is best suited (such meat will be juicier, since it will not lose juice when defrosted) or completely thawed meat: frozen meat contains frozen water, and when beating it will simply tear into pieces. Therefore, first leave the frozen meat to defrost so that as much water as possible can drain out of it. The meat must be young, not stringy and not too lean.
• If you rinse the meat, be sure to dry it before frying so that the chops do not turn out dry.
• Do not salt or pepper the meat before beating; it is better to salt the meat during frying, when a crust forms, or immediately before it. If you salt the meat long before frying, it will release juice and lose tenderness. If you cook meat in batter or sauce, salt the batter or sauce itself, so the spices will only emphasize the taste of juicy meat.
• When beating the meat, wrap it in cling film. This is very convenient to avoid splashes and keep the walls and table clean. This way you can even very carefully beat off the liver.
• Beat the meat evenly on both sides, paying special attention to the edges. When frying, the fibers contract, and evenly pounded meat will increase in thickness equally.
• Larger teeth of a hammer are used if a thick piece of meat needs to be beaten thinner, or if it is a bit tough. Small teeth are convenient for beating off the edges of meat. This is done so that the chops do not shrink or become deformed when frying.
• You need to beat the meat carefully to make it soft, but not to put holes in it.
• Do not pound the meat too thin, otherwise it will become too dry after frying.
• To get delicious chops, you need to fry them in a very hot frying pan. In 2-3 minutes. The meat should be covered with a golden brown crust, which will prevent the juice from flowing out.
• To avoid making noise throughout the house, place a kitchen towel under the cutting board.

How to beat meat without a hammer

If you don't have a hammer at hand, you can beat the meat with a rolling pin or the handle of a knife. A potato masher will also work. Another option is to beat the meat with the bottom or neck of a bottle.

How to beat chicken fillet

To prepare some dishes (for example, chops, Kiev cutlets or rolls), we need beaten chicken fillet. This task may seem simple at first glance, but a novice cook can, due to inexperience, beat tender chicken meat to holes. Look at step-by-step photos on how to pound chicken meat.
To make a thin slice, make a cut and unfold the chicken breast in the shape of a heart.
It is better to beat chicken meat with a wooden mallet, not a metal one, and better on the side so that there are no cuts that easily damage the tender chicken meat. If you use a hammer with metal notches, beat the fillet carefully so that it remains intact.
The beaten meat can be breaded or filled with filling and rolled into a roll.

Dietary chicken breast meat is valued by many chefs. At first glance, it may seem difficult to make a tasty dish out of it, since this part of the chicken is almost completely devoid of fat. The slightest mistake - and the meat will be overdried, so that it becomes inedible. However, an experienced chef will not make such a mistake and will be able to cook tender and juicy chicken breast chops even in a frying pan. Having at least a little experience and knowing some secrets, an ordinary housewife can cope with this task.

Cooking features

Cooking tender and juicy chicken breast chops is actually not easy if you don’t know some of the subtleties. But mastery of these secrets will make the task easily accomplished even for a novice cook.

• Chicken breast meat isn't really fatty, so it's easy to dry it out. To prevent this from happening, you should not exceed the cooking time for chicken fillet chops in a frying pan: you only need to fry them for 5 minutes on each side.
• The juiciest chops come from fresh meat. Chilled chicken fillet does not lose its juiciness. But frozen poultry is much less suitable for frying in a pan. It can only be used for cooking chops if it is properly defrosted. If you do not immerse the fillet in warm water, do not heat it in the microwave, but let it thaw in the refrigerator without a sharp temperature change, then the chops will also turn out quite good.
• You can cut chicken fillet into chops both against the grain and along them - they are so thin and tender that they will not spoil the pleasure of the dish. The main thing is not to make the layers too thin, otherwise they will spread when beating.
• Before frying, you need to beat the chicken fillet, but it is advisable to do this without excessive zeal, since otherwise the chop will turn out to be “leaky.”
• It is best to pound chicken breast fillets through polyethylene. In this case, the meat will not stick to the culinary hammer, the juice will not splash and stain nearby objects.
• It is advisable to fry chicken chops in a large amount of oil. The chops should be immersed in hot oil. Otherwise, they may burn and dry out during long frying.

If you fry the chops breaded or battered, they will be juicier. The rich sauce will also add juiciness to the chicken breast if you simmer it in it a little.

Easy chicken breast chops recipe

• chicken breast fillet – 0.5 kg;
• chicken egg – 2 pcs.;
• garlic – 2 cloves;
• wheat flour – 150 g;
• mustard (sauce) – 5 ml;
• hot red pepper - a pinch;
• dried basil, salt to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Wash the chicken breast fillet, dry with a kitchen towel, cut into medium-sized pieces about one and a half centimeters thick.
• Place the pieces of chicken fillet in a plastic bag, beat it through on both sides.
• Remove the meat from the bag.
• In a small container, mix pepper, salt, basil and mustard, adding a teaspoon of vegetable oil.
• Rub the chicken chops with this mixture and leave them to marinate for 10-15 minutes.
• In a clean bowl, beat the eggs.
• Sift the flour into another container.
• Place the frying pan on the stove, pour a few tablespoons of vegetable oil into it.
• When the oil is hot, dredge each chop in flour, dip in the egg, coat in flour again and place in the pan in the hot oil.
• After 5 minutes, turn the chops over and fry them on the other side for about the same amount.

Video recipe for the occasion:

This recipe for chicken breast chops is classic. If you strictly follow the directions in the recipe and the above rules, they will turn out tender and tasty.

Chicken breast chops with tomatoes and cheese

• chicken breast fillet – 0.6 kg;
• chicken egg – 2 pcs.;
• tomatoes – 0.3 kg;
• hard cheese – 150 g;
• milk – 50 ml;
• breadcrumbs - how much will be needed;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Wash the chicken breast fillet, dry it with paper towels, sprinkle salt and spices on both sides, and leave to marinate for 15 minutes.
• Break the eggs into a bowl, add milk to them, and beat with a whisk.
• Place breadcrumbs in a flat plate.
• Finely grate the cheese.
• Wash the tomatoes and cut into thin slices with a sharp knife.
• Heat oil in a frying pan. Fry chicken chops in it on one side, dipping them in the milk-egg mixture and breading them in breadcrumbs.
• Turn over the chops, fried on one side, place tomato slices on them and sprinkle with cheese.
• Reduce heat, cover the pan and cook the chops for another 10-15 minutes until the cheese is melted.

Chicken chops cooked in a frying pan according to this recipe can even be served at a holiday table.

Chops in milk sauce

• chicken breast fillet – 0.6 kg;
• butter – 30 g;
• flour – 50 g;
• milk – 0.4 l;
• turmeric – 2-3 g;
• salt, pepper - to taste.

Cooking method:

• Prepare the chicken fillet by washing, drying, cutting into portions and beating them.
• Rub the chops with a mixture of salt and pepper.
• Melt butter in a frying pan, add flour and fry it lightly.
• Pour milk into the pan in a small stream, stirring the sauce carefully. Cook it, stirring until it thickens. Add turmeric and mix well.
• Heat the vegetable oil in a clean frying pan and fry the chops in it, spending only 2-3 minutes on each side.
• Place the chops in the pan with the sauce, cover with a lid and simmer them in the milk sauce for 10 minutes. Turmeric will give the sauce a more appetizing appearance.

When serving chicken chops with a side dish, use the sauce in which they were cooked as gravy.

Chicken breast chops in nut breading

• chicken breast fillet – 0.6 kg;
• breading mixture – 0.2 kg;
• lime (or lemon) – 1 pc.;
• chicken eggs – 4 pcs.;
• walnut kernels – 0.2 kg;
• vegetable oil - how much will be needed;
• hops-suneli, salt - to taste.

Cooking method:

• Wash the fillet, cut it, dry it, into pieces 1-1.5 cm thick, beat it.
• Break the eggs into a bowl, squeeze the lime juice into it, add salt and suneli hops.
• Pour the mixture over the chops and leave them in it for 30 minutes in a cool place.
• Grind the walnut kernels in a mortar and combine with the breading mixture.
• Heat oil in a frying pan.
• Remove the chops from the egg mixture, roll them in the nut mixture and fry on both sides until cooked through.

The nutty aftertaste makes the taste of chicken chops made in a frying pan according to this recipe unique.

From the above recipes it is clear that preparing delicious chicken breast chops is not so difficult. It won't take much time either.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Are you looking for a recipe for the simplest meat dish that does not require complex techniques? Then try frying entrecote, steak or, more simply, chops from chicken fillet. They are very tasty, but most importantly, they are easy to prepare. Tender, appetizing and juicy pulp will be a worthy addition to side dishes on the festive and everyday table.

How to cook chicken chops

If you want to prevent the preparation of an appetizing and moderately high-calorie dinner from suddenly turning into a problem, you will have to learn some culinary subtleties and secrets of processing chicken meat. Here are some practical tips:

• Chicken chops are made from chicken fillet. The meat from this part of the carcass is especially tender.
• The fillet is always cut into slices across the grain, no more than one and a half centimeters thick.
• Before cooking the chops, be sure to rinse and dry the meat, otherwise the juices will drip into the pan and lower the temperature of the oil.
• If you don’t have a fresh piece on hand, then you can use frozen meat, but remember: you need to defrost it gradually. It’s good if you move a piece from the freezer to the bottom shelf of the refrigerator in the evening.
• It is advisable to beat the chicken without much enthusiasm, otherwise the piece will show through, and after frying, instead of a juicy chop, you will get a piece of rubber.

Batter

As for other flavoring additives, aromatic spices and herbs, you can add a few grams to the batter or lightly season the already beaten meat with them. The batter for chicken chops can be prepared using an easy recipe, for example, bathing the meat in egg and flour. It is also possible to roll a piece of fillet in breadcrumbs. If you want to surprise your loved ones, then use sesame seeds instead of simple breading. This chicken under a fur coat will turn out to be especially tender, but with spicy notes.

Chicken chops - recipe with photos

Experienced chefs always know how to cook tender chicken meat. In addition, each cook has his own extraordinary recipe for chicken fillet chops. It is more difficult for beginners to immediately pick up and remember all the subtleties of this dish. Therefore, for those who have just begun to master the culinary science, they came up with photo recipes. A detailed description and step-by-step photos help beginners figure out the approximate sequence of all processes and see the final result in advance. Try the recipes below too.

Chicken chops in batter

• Cooking time: 15 minutes.
• Number of servings: for 4-5 persons.
• Calorie content of the dish: 166.4 kcal.
• Purpose: for dinner.
• Cuisine: Russian.

Do you want to prepare a healthy lunch without any hassle? Then try this simple recipe. A delicate sour cream batter reliably envelops the chicken meat, making it especially tender and juicy. If you like more savory dishes or want to add variety to your daily menu, try adding special spices for chicken or a clove of garlic passed through a press into the batter.

Ingredients:

• fillet – 500 g;
• eggs – 2 pcs.;
• sour cream – 2 tbsp. l.;
• flour – 4 tbsp. l.

Cooking method:

1. Cut the fillet into slices, wrap in film and beat.
2. Combine the beaten eggs with sour cream until smooth, add flour and spices.
3. Dip the chicken into the mixture and place in the heated oil.
4. Fry chicken breast chops in batter on medium gas for 5-7 minutes.

In the oven

• Number of servings: 4 persons.
• Calorie content of the dish: 126.6 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For some reason, it is generally accepted that chicken breast chops can only be cooked in a frying pan. In reality, this is not entirely true. You can even make a truly worthy addition to a potato side dish or porridge in the oven or microwave. In addition, preparing such a dish is much easier, because there is no need to constantly stand and watch that the chicken does not burn.

Ingredients:

• milk – 400 ml;
• chicken – 600 g;
• wheat flour - 4 tbsp. l.;
• eggs – 2 pcs.;
• crackers – 30 g.

Cooking method:

1. Season the meat with salt, sprinkle with pepper and cover completely with milk.
2. Set the bowl aside and let the meat marinate for half an hour.
3. Pour the flour and breadcrumbs onto separate plates and beat the eggs with a whisk.
4. We first roll the meat pieces in wheat flour, then dip them in the egg, and then in the breadcrumbs.
5. Place the fillet on a baking sheet lined with parchment.
6. Bake the chicken fillet chops in the oven for 15 minutes, turning the meat to the other side up halfway through the cycle.

With tomatoes

• Number of servings: 5-6 persons.
• Calorie content of the dish: 292.9 kcal.
• Purpose: for dinner.
• Cuisine: Russian.

How to cook chicken breast chops so that the meat does not lose its juiciness? Try baking it, putting a thin tomato slice on each piece and decorating everything with a cap of grated cheese. This dish certainly won’t turn out tough or bland and your family will definitely like it. You can serve juicy meat with tomatoes with any side dish.

Ingredients:

• breast – 500 g;
• mayonnaise – 50 g;
• eggs – 2 pcs.;
• flour – 100 g;
• grated cheese – 1 tbsp;
• tomatoes – 3 pcs.

Cooking method:

1. Cut the loin into portions and beat lightly with a hammer.
2. How to make the batter: beat the eggs, add flour and spices.
3. Heat the sunflower oil thoroughly in a saucepan.
4. Dip each piece of chicken in the batter, place on the bottom of the saucepan and fry for 2 minutes.
5. Cover the bottom of the pan with a thick layer of foil and place pieces of chops on it.
6. Place tomato slices on top of the meat, grease the vegetables with mayonnaise, and sprinkle with cheese.
7. The chicken chop is baked in the oven with tomatoes at 180°C.

With cheese

• Cooking time: 20 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 128.5 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Soft, juicy, tender, aromatic, tasty - this is the only way to describe chicken fillet cooked in creamy batter. How to make this breading? Everything is very simple: you just need to grate the processed cheese and combine it with chicken yolk, white or a whole egg. However, remember that the aromatic spices do not overwhelm the subtle creamy taste; season the fillet only with ground black pepper.

Ingredients:

• fillet – 600 g;
• milk – ½ tbsp.;
• flour – 2 tbsp. l.;
• processed cheese – 2 packs;
• breadcrumbs – 20 g;
• eggs – 2 pcs.

Cooking method:

1. Cut the fillet into pieces, beat with a hammer, wrapping it in foil in advance.
2. Combine grated cheese, milk, eggs and flour. To prevent the cheese from sticking to the grater, it is advisable to cool it in the freezer for a couple of minutes.
3. Dip each piece of meat first into the liquid mixture, and then roll in breadcrumbs.
4. Fry chicken chops in cheese batter in olive oil to reduce the calorie content of the dish.

In breadcrumbs

• Cooking time: 45 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 244.5 kcal.
• Purpose: for lunch.
• Cuisine: oriental.
• Difficulty of preparation: medium.

Everyone knows how to make batter from breadcrumbs for chicken meat. This dish is already considered traditional in Russian cuisine and is regularly prepared as a hearty addition to side dishes. If you are already tired of the classic recipe, then try to diversify the breading by mixing crackers with a handful of nuts. The tender chicken goes well with the subtle nutty aftertaste.

Ingredients:

• brisket – 200 g;
• bread crumbs – 1 tbsp;
• chopped walnut kernels - ½ tbsp.;
• eggs – 2 pcs.;
• lime – 1 pc.

Cooking method:

1. Cut the brisket into even pieces, wrap it in film and beat it.
2. Using a spoon, mix the marinade of eggs, lime juice and oriental spices.
3. Pour the marinade over the meat and leave for a couple of hours.
4. Mix chopped nuts with breading.
5. Roll the chicken in breadcrumbs and place the pieces on a hot roasting pan.
6. Fry breaded chicken chops until crispy.

With mushrooms

• Cooking time: 45-50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 94.4 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

This version of the dish is often prepared in the oven, first slightly poaching the chicken in a frying pan. As a rule, all these processes take up a considerable portion of time, which is why chicken chops with mushrooms and cheese are losing their popularity. However, there is an easier option - to do the same directly in the frying pan. The main thing is not to overcook the meat: as soon as the cheese on top of the mushrooms begins to melt, immediately place it on a plate.

Ingredients:

• two fillets – 200 g each;
• champignons – 300 g;
• cheese – ½ tbsp.;
• medium-sized eggs – 2 pcs.;
• milk – 3 tbsp. l.

Cooking method:

1. We wash the meat, dry it and divide it in half.
2. We transfer each piece into polyethylene and beat it off from all edges.
3. Season the fillet with spices, mix with egg and milk, and leave to marinate.
4. Then sauté the mushrooms, cut into slices, in a frying pan.
5. After half an hour, fry the chicken fillet until lightly browned.
6. Turn the meat over, place a portion of mushrooms on top, sprinkle with cheese.
7. Cook the meat for 1.5-2 minutes or until the cheese coating is completely dissolved.

In a frying pan

• Cooking time: 10 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 127.6 kcal.
• Purpose: for dinner.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How often, when you come home from work, do you deny yourself a full dinner, wanting to save some free time? Quick custard porridges from bags, instant noodles and frozen semi-finished products - these dishes have become the basis of nutrition for the majority of the working population. Why play with your health when you can prepare a delicious meal in just a few minutes? Just use this recipe with photos.

Ingredients:

• breast - 2 halves;
• soy sauce – 30 g;
• spices and herbs.

Cooking method:

1. From each piece we separate the bottom part, filet mignon.
2. We make uniform diamond-shaped cuts 4 mm thick across the chicken fillet.
3. Rub the meat with spices and soy sauce, remove to rest for 15 minutes.
4. Fry the chicken chops in a frying pan for a few minutes on each edge.
5. Reduce heat to medium, add a little water, cover the pan with a lid and cook until the liquid has completely evaporated.

With tomatoes and cheese

• Cooking time: 40 minutes.
• Number of servings: for 8 persons.
• Calorie content of the dish: 130.9 kcal.
• Purpose: for garnish.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Have you most likely tried the famous dish called meat in French more than once? If you liked it, then you simply must make chicken chops using a similar recipe. Just remember to put water on the stove to boil in advance to cook the pasta. By the time the meat is fried, you will already have a wonderful hot side dish ready.

Ingredients:

• breast – 600 g;
• tomatoes – 250 g;
• mayonnaise – 2 tbsp. l.;
• Dutch cheese – 150 g;
• cold pressed oil – 1 tbsp. l.

Cooking method:

1. Beat portioned pieces of chicken thoroughly with a hammer and season with your favorite spices.
2. Cut the tomatoes into thin slices and grate the cheese coarsely.
3. Cover a heat-resistant surface with parchment and place fillet pieces on it.
4. Lubricate each chop with mayonnaise, put tomatoes on top, then grated cheese.
5. Chicken chop with cheese and tomatoes will be fried for 20 minutes at 190 °C.

With pineapple

• Cooking time: 35 minutes.
• Number of servings: 6-7 persons.
• Calorie content of the dish: 133.8 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: medium.

What goes perfectly with tender chicken meat? Yes, with almost everything you can find in your kitchen: garlic, soft or hard cheese, bacon, potatoes or fresh vegetables. All this is true, but sometimes you really want to cook something really unusual, for example, bake fillet with pineapple and green peas. Then try making meat according to this recipe with photos.

Ingredients:

• fillet – 1 kg;
• sweet green peas – 50 g;
• Crimean onion – 1 head;
• cheese – 300 g;
• pineapples – 350 g.

Cooking method:

1. Season the chop with spices.
2. On a cutting board, cut the pineapples into pieces, combine them with peas and finely chopped Crimean onions.
3. Place all the components of the dish on a baking sheet in order: first - fillet, then - filling, finally - grated cheese.
4. Cook chicken chops with pineapple in the oven for 25 minutes at 180°C.

In a slow cooker

• Cooking time: 25 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 196.13 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

How to cook chicken chops in a slow cooker? In the cookbook that comes with the device, you will find one of these recipes. If suddenly the manufacturer forgot to enter it there, it doesn’t matter - use what is suggested below, but remember, in order to choose the right time for cooking such meat, you must take into account the power of the electrical appliance.

Ingredients:

• breast – 200 g;
• egg – 1 pc.;
• mayonnaise – 1 tbsp. l.;
• flour – 30 g.

Cooking method:

1. We beat the meat in film on both sides, season well.
2. Mix the eggs, mayonnaise and flour with a fork until smooth.
3. Select the “Frying” mode on the display and set the timer for a quarter of an hour.
4. Dip the meat into the egg batter and carefully place it on the bottom of the multicooker bowl.
5. Fry the chops until golden brown.

• Try making lazy chops from chicken pieces: just dip them in batter and simmer in vegetable oil until crispy and golden brown.
• A chicken breast chop will turn out more interesting if its insides are stuffed with smoked balyk, bacon or pieces of cheese.
• You can dilute too thick batter with regular boiled water.
• You can only put the meat in well-heated vegetable oil, otherwise the batter will stick to the bottom of the pan.
• You need to beat the fillet with the part of the kitchen hammer on which the large and large cloves are located. Otherwise, the meat will stick to the iron and tear.

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Chicken chops: recipes with photos

It seems easier to cook chicken chops. In fact, chicken fillet is a lean meat, and therefore requires some skill in cooking. Otherwise, the chop will turn out dry and tough, like a sole.

Today we are talking about “correct” chops, preparing classic and lazy chicken fillet chops. Make sure that the dish can be both economical and tasty, and at the same time even festive. Now about what options you can prepare.

Usually chicken fillet chops are cooked in a frying pan, which is what we suggest doing. The classic version of chops can be safely used in dietary cuisine - it does not contain a lot of flour and butter, and therefore the overall dish turns out to be lighter.

Chicken fillet chops can be safely used in dietary cuisine.

The following products are required:

• a couple of medium-sized chicken fillets;
• garlic - 1-2 cloves;
• pepper and salt;
• oil for frying;
• egg;
• a few tablespoons of flour (we recommend using not only wheat, but also whole grain - it will be even healthier).

The dish is prepared like this:

1. Lightly beat the dried and chopped fillet. Tip: when beating meat, place the pieces between two plastic bags, then there will be no splashes. You can immediately put a little garlic in the bag - it will give the meat interesting notes.
2. Sprinkle the chop with fresh ground pepper and salt.
3. Beat the egg.
4. Place flour in a separate plate for dipping.
5. After heating the frying pan well, dip the chop into the egg, then into the flour and immediately place it on the hot oil. Turn over until golden brown and fry again.

Classic chops are ready.

Breaded

Students and bachelors love to cook chops in batter - due to the batter, they turn out thick, fluffy, and satisfying. There’s a whole mountain of them, but the taste is quite good. So, the whole honest company will be well-fed and satisfied.

So, for batter per kilogram of fillet you need:

• 2 large chicken eggs;
• wheat flour - 8 tbsp. spoon;
• 4 good spoons of sour cream (if unavailable, can be replaced with milk);
• salt and pepper - as needed.

To prepare the batter, mix beaten eggs with salt, pepper and flour. Mix until smooth. The thickness of the batter should be approximately identical to the thickness of liquid sour cream. If there is not enough flour, add more.

Dip the prepared pieces of beaten chicken into the batter and immediately place them in very hot oil. After waiting for the first crust to form along the edges of the chop, turn it over to the next side and fry in the same way. Then return to the first side and fry to the end.

A well-prepared batter will be light, porous and tasty.

How to cook in breadcrumbs?

This is a very simple and affordable recipe, the result of which, by the way, differs from other chops in its special crunchiness. If you want a nice crispy crust, fry breaded chicken chops.

A dish of other chops with a special crispy crust.

The principle of preparing meat pieces is the same, but the whole secret is in the breading. You can buy it ready-made, with the addition of hot or other spices. The more interesting the composition of the breading mixture, the more original the chops will be. But if you only have ready-made breadcrumbs on hand, then add a pinch of dried paprika to them - it will give aroma and taste. In the absence of paprika, add any dry spices that you have in the house - they will not be superfluous.

Tip: when starting breaded frying, do not forget to make sure that the breadcrumbs are fresh.

Even a recently purchased pack, after standing for a short time, unexpectedly turns out to be rancid, which will unimaginably and irrevocably ruin the taste of the chops.

Prepare chops in breadcrumbs as follows:

1. Beat the egg;
2. Prepare the beaten fillet;
3. Prepare the breading;
4. Heat the oil;
5. Dip chops in egg and then breadcrumbs;
6. Fry on both sides until nice and crispy.

In semolina

Semolina can also be a breading, only more delicate compared to breadcrumbs.

This recipe does not require an egg, use 2 tbsp instead. spoons of mayonnaise. You will also need 400 g of chicken fillet and 150 g of semolina. Use oil, salt and pepper as needed.

The cooking process is very simple:

1. Coat the broken pieces with a thin layer of mayonnaise and set aside;
2. Pour salt and pepper into the semolina; it’s also a good idea to add dried dill;
3. After mixing the breading mixture, place a piece of meat on it, pressing it firmly so that the breading adheres as tightly as possible to the chop;
4. Fry in oil for about five minutes on both sides.

With added cheese

Chicken and cheese are the perfect combination!

For 1 breast we prepare:

• a couple of eggs;
• flour 100 g;
• grated hard cheese 200 g;
• spices to taste;
• flour and butter - as needed.

This is done like this:

1. Sprinkle the chopped pieces of breast (there should be 4 of them from one fillet) with pepper. You can use nutmeg or cardamom, and whole grain mustard is also good.
2. Separately, beat eggs with salt and spices.
3. Grate the cheese.
4. Prepare flour in a bowl.
5. Heat the oil.
6. Dip the prepared chops in flour and dip in the egg.
7. Fry until crusty on one side.
8. Turning it over, put a little grated cheese on the fried side and, covering it with a lid, wait for the cheese to melt.
9. Garnish the chops with green salad or potatoes and serve.

Lazy chicken chops

Lazy chops turn out more like hash browns than classic chops, but are still delicious.

Cooking:

• 400 g chicken fillet;
• a couple of eggs;
• 4 tablespoons of mayonnaise;
• 5 tablespoons of wheat flour;
• spices as you like, and oil for frying.

The cooking process is very simple. Dry the chicken meat and cut into small pieces. Put them in a bowl, add eggs, mayonnaise, flour and spices and mix everything. Leave to marinate for a quarter of an hour.

Heat the oil and add the meat mixture into it using a tablespoon. After frying one pancake, turn it over to the other side and fry until the end. Everything is fried instantly, a couple of minutes on each side is enough.

Place the finished chops in a plate and cover with another one on top to make them softer.

Quickly in a frying pan

A very quick and tasty dish to prepare.

Quick chops with onions are prepared in the same way. If you add a finely chopped medium-sized onion to a mixture of meat, mayonnaise, flour and spices, and then fry it in the same way as chopped chicken fillet chops, you will get unique onion-chicken cutlets, very juicy and tasty. And this dish is prepared really quickly. By the way, if you leave the mixture ready-made on the top shelf of the refrigerator, it will last for a couple of days. You can fry fresh chops for dinner any time.

With pineapple

By the way, breast chops turn out great in the oven, especially if you diversify the recipe and make great chops with pineapple.

Need to:

• two breasts;
• chili pepper;
• half a pineapple;
• grated cheese - 30 g.

Place the prepared chops on a baking sheet greased with vegetable oil, add salt and pepper,

Place chopped pieces of peeled and cored pineapple on top of the meat slices. Next, arrange the thinly sliced ​​chili peppers.

Sprinkle everything with grated cheese on top and bake in the oven, preheated to 200 degrees. The chops with pineapple are baked for 15 minutes.

Chicken schnitzel

Chicken schnitzel differs from a regular chop only in that when preparing it, chopped pieces of meat are first rolled in flour, then dipped in lezon, then sprinkled with breadcrumbs and only then fried.

After trying this wonderful schnitzel, everyone will demand more.

For two chicken breasts, leison is made from a mixture of 50 ml of milk and two eggs, as well as adding pepper and salt.

Take half a kilo of fillet:

• a couple of spoons of fresh honey;
• one spoon of mustard;
• 1 onion;
• dried parsley, a sprig of rosemary;
• vegetable oil.

Fillet, cut into thin, long, beautiful strips, salt and pepper, add herbs, honey and mustard. The marinade should sit for at least half an hour. Meanwhile, fry the onion cut into half rings in oil and add marinated chicken meat to it. Fry everything again until the chicken is nice and done.

You can garnish the dish with potatoes or rice.

Rules for good chops

To make the chops juicy and tender, you need to cook them from chicken fillet.

1. To ensure a tender and juicy product, do not buy chicken fillet, look for chicken fillet.
2. The meat should be washed in pieces and allowed to dry. If you wash the cut pieces or dry them poorly, water will get into the pan with the meat and instantly reduce the heat of the oil. The crust then forms slowly, which means the chop will lose its already low juiciness.
3. You should cut only across the fibers and in one thickness - ideally a centimeter or one and a half each piece.
4. Beat gently, but efficiently. Not strong, but enough to destroy all fiber connections.
5. Any recipe will benefit if the meat is pre-marinated. This is due to the fact that chicken itself is quite bland and adding “pepper” is never harmful to it. This can be regular vegetable oil with garlic or onions, or spices. The main thing is to marinate for two hours before frying. Even simple mustard, if you sprinkle it on the meat, will save it from losing juice and add some zest to the taste.
6. The fact that there was no place for salt in the previous advice is not a mistake. Chicken chops should not be salted until the very end of frying, otherwise the salt will release all the water from them and make them tough and tasteless. Only after a crust has formed can you add salt. This tip applies to recipes where meat is directly fried in oil. When using batter, add salt immediately.
7. Chops in batter, in a “fur coat” or in flour are not just cooking options, but different ways to maintain juiciness.
8. There is a lot of heat, little oil. Fry in a hot frying pan, two to three minutes is enough for each side.

Chicken chop recipes are one of the categories that housewives prefer to choose when they want to pamper their family, friends and guests with minimal expenditure of money and time. Since the largest tenderloin is breast fillet, it is used for cutting layers. The final result depends on the quality and thoroughness of the pre-processing with a hammer, the set of spices, as well as the composition and method of preparing the light egg batter.

The five most commonly used ingredients in recipes are:

Chicken chops are good along with main courses (cereals, pasta, vegetable stews, etc.) for lunch and dinner. This is an excellent component of an everyday table and a festive feast, as well as a family holiday in nature. Even an inexperienced housewife can prepare them - step-by-step instructions, supplemented with photographs of the process, will help. A homemade sauce can be a piquant addition. There is no arguing about tastes, so whether it will be sweet, spicy or hot - everyone decides for themselves.