Chicken breast chops: breaded, battered, in a frying pan and in the oven

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Prepared by: Karrkalina

02/13/2014 Cooking time: 25 min

Chicken chops in breadcrumbs - a simple recipe for juicy, deliciously crispy chicken chops. Chicken chops will be a good alternative to pork and will diversify your table. It is delicious!

How to cook Chicken Chops in Breadcrumbs

1.Rinse chicken breasts under cold water. We wipe them dry. We cut each breast separately and wrap it in cling film. We beat as thinly as possible.

2. Cut the beaten breast into thin strips of equal width. And leave it on the plate with a little salt.

3. In a separate plate, pepper and salt the flour. In another, lightly beat 2 eggs; in a third, add crackers.

4. Each chicken chop must first be dredged in flour.

5. Then dip into the egg.

6. Then add it to breadcrumbs.

7. Pour oil into a frying pan and heat it over medium heat.

8. Fry each side of the chops for 2-3 minutes. Chicken chops in breadcrumbs are ready!

How to cook chicken chops

In fact, the technology for preparing fillet appetizers is no different from frying chicken breast chops. The only difference is that the meat is prepared for frying a little differently. To begin with, it needs to be properly cut and then marinated well, everything else is a common matter of technique.

— We cut the fillet along the side so that it opens in front of you like a book. This will make the piece larger and at the same time give it the fineness necessary for frying.

— Lightly beat the chopped meat with a hammer, then rub it with a mixture of spices. The traditional set of spices includes: herbes de Provence (dry), black pepper (ground), salt, sweet paprika. You can add (or replace) some spices at your discretion; after all, the appetizer should, first of all, please you and your guests.

— Sprinkle each chicken fillet with 1 tsp. fresh lemon juice.

— Next, roll the pieces in breadcrumbs and fry them in a hot frying pan until cooked.

Recipe for chicken breast chops in cheese and breadcrumbs

Chicken fillet has one significant drawback - it becomes dry after heat treatment. Of course, you can correct this situation by supplementing it with various sauces or serving a juicy vegetable salad as a side dish. But there is another way out - a delicate cheese coating, which will help preserve all the meat juices.

Proportions of products used in preparing the dish:

• 800 g chicken fillet;
• 2 eggs;
• 150 g wheat flour;
• 100 g breadcrumbs;
• 150 g hard cheese;
• salt and spices to taste;
• vegetable oil for frying.

From the specified amount of products, the housewife can prepare four servings of chops breaded with cheese and breadcrumbs in half an hour.

The energy value or calorie content calculated per 100 g of the finished product is 177.2 kcal.

Sequencing:

1. Cut the whole fillet into portions, beat each one, add salt and pepper. Leave the prepared meat on the cutting board while you prepare the other ingredients.
2. In a separate container, beat the batter eggs until smooth. Make small or medium shavings from the cheese, mix it with breadcrumbs and pour the resulting mixture onto a plate in which it will be convenient to bread the chops. Pour flour onto another similar plate.
3. First roll the chops in flour, then dip them in raw eggs and bread them in cheese and breadcrumbs.
4. Immediately after this, fry in a frying pan with a moderate amount of oil. To bring the meat to readiness and not dry it out, the duration of heat treatment should last 3-4 minutes on each side.

Chicken chops in a frying pan - rules for juiciness of chicken breast

The most delicious chops come from chicken breast, or, as it is also called, chicken fillet. You can buy a ready-made semi-finished product in the store, or you can remove the skin from the breast yourself and cut fillet out of it. Price difference.

The chicken fillet should be washed and cut into pieces for chops. Meat should be cut strictly across the grain. The thickness of each piece should be 1.5-2 cm.

Portioned pieces should be placed on a cutting board, covered with cling film or a plastic bag and lightly beaten with a special hammer. You cannot be overzealous with this procedure, as there is a risk of tearing the delicate fibers. Then remove the film and turn the pieces over. Cover them again and lightly beat them off from the other side.

Rub the resulting chicken chops with chicken spices. You can use ready-made mixtures, or you can choose your favorite herbs yourself. The article “Chicken Seasoning” will help you decide on the choice for chicken chops in a frying pan.

Afterwards, the chicken chops are marinated for at least half an hour in mayonnaise with chopped garlic, mustard, tomato paste with garlic or in another marinade suitable for chicken meat.

Marinated pieces of chicken fillet are placed in batter and fried in hot vegetable oil in a frying pan until cooked.

The batter for chicken chops in a frying pan can be different:

• – beer batter (flour with beer in a two to one ratio);
• – spicy batter (a mixture of beaten chicken eggs, flour and spices – 1:5:1/2);
• – classic batter for chicken chops in a frying pan (mixture of beaten chicken eggs and flour – 1:5);
• – cheese batter (a mixture of beaten chicken eggs with grated cheese – 1:3);
• – sour cream batter (a mixture of beaten chicken eggs and sour cream with flour – 2:2:4);
• – creamy batter (a mixture of beaten chicken eggs with grated processed cheese, flour and milk: two eggs, 200 g of cheese, 100 ml of milk, 40 g of flour);
• – potato batter (a mixture of beaten eggs, flour and potatoes, grated on a fine grater).

Those who don’t like batter fry breaded chicken chops in a frying pan, using breadcrumbs, sesame seeds, and regular flour for this purpose. There are adherents of complex solutions who cover tender chicken fillet with numerous layers of vegetable, fruit, and mushroom coats with a ruddy cap of cheese.

Chicken chops in a frying pan, proven recipe with photos

The most delicious and tender, of course, are chicken chops in a frying pan in the classic execution. A proven recipe with photographs will reveal in detail the sequence of creating a delicious masterpiece of juiciness from chicken fillet.

Ingredients:

• chicken breast – 400 g;
• chicken eggs – 3 pcs.;
• wheat flour – 130 g;
• spices – 0.5 tsp;
• salt – 0.5 tsp;
• garlic – 4 cloves;
• mayonnaise – 60 g.

Cooking chicken chops in a frying pan. Proven recipe with photos

Remove the skin from the chicken breast and cut out 2 fillets. Rinse and dry the meat.

Cut each fillet into slices 1.5 cm thick. Cover the meat with cling film and beat lightly with a hammer. Remove the film, turn the pieces over and repeat the procedure.

Rub the resulting chops with chicken spices and add salt if necessary.

Then fold into a wide container with high sides. Peel the garlic, wash it, chop it with a knife, mix with mayonnaise. Rub this mixture onto the chicken chops in the pan. It will be convenient to pour them in a bowl so that the chicken slices are wet on all sides in the sauce. Leave the chicken chops to marinate in a cool place for 15-30 minutes.

Meanwhile, prepare the batter for the chicken chops in a frying pan.

First option

• Break the eggs into a bowl and beat them with a fork or whisk until fluffy. Pour flour into another flat container.

Second option

• Break the chicken eggs, add flour. Beat everything with a mixer or whisk until smooth.

Heat a deep, wide frying pan with a thick bottom, preferably cast iron. Pour out the vegetable oil.

First roll the marinated chicken meat in egg wash.

then - in the flour mass.

Place in a frying pan with very hot oil.

Fry chicken chops in a frying pan for a minute over high heat on both sides. Then reduce the heat and fry the meat for another four minutes on all sides.

If you used the second version of the batter, then you just need to thoroughly bathe the slices in the egg-flour mixture and place them in a frying pan. Fry chicken breast chops as usual, as suggested above.

Chicken chops prepared in this simple way in a frying pan will turn out to be the standard of tenderness and juiciness.

This appetizing dish will impress with its flavor palette. Thanks to the marinade, neutral chicken meat will acquire not only juiciness, but also a pleasant piquancy. Thanks to the batter, the chicken breast chops will retain their juicy qualities and will be incredibly crispy. This dish will perfectly complement a family dinner or a whole feast.

Chicken chops in a frying pan with a layer of cheese

Ingredients:

• breast – 300 g;
• cheese – 150 g;
• sour cream – 60 ml;
• chicken eggs – 3 pcs.;
• wheat flour – 3 tbsp. l.;
• Sunflower oil – 3-4 tbsp. l;
• salt, pepper – 3 g.

How to cook

Cut the chicken meat into convenient slices, wash, dry, and beat not too hard through polyethylene. Sprinkle the meat with salt and pepper. To make the batter, mix eggs, sour cream, and flour. Beat the ingredients to a homogeneous consistency of rich sour cream. If desired, add salt and pepper. Heat a good frying pan with sunflower oil. Dip one side of the chicken breast chop into the batter, then immediately place it in the pan. We'll do the same with the rest of the chicken breast chops. Once all the pancakes are in the frying pan, place two tablespoons of grated cheese on each pancake. Pour a layer of batter on top. Carefully turn the chops and seal the cheese layer under the batter crust. We will fry the chicken chops for 2 minutes. On both sides without a lid, and then under the lid over low heat for another three minutes. If everything is done correctly and carefully, you will get original chicken chops in a frying pan with a layer of cheese. Fans of stretchy cheese will appreciate and place this recipe in the “Favorite essential delicacies” section of their memory. Try it - you will be glad. You will be surprised by its juiciness, tenderness and cheesiness. And - incredible deliciousness. Of course, you need to decorate such an enchanting chicken breast dish with a juicy sauce. You can find the recipe for this sauce by following the link.

Frying pan chicken chops without any mistakes. Proven advice

1. The batter helps chicken breast chops retain their juicy and tender texture.
2. Adding garlic, lemon juice, and soy sauce to the marinade for chicken chops in a frying pan makes the taste of chicken meat piquant and brighter.
3. Chicken chops should be fried only in hot sunflower oil so that the fibers are sealed with a crust and retain their softness and do not dry out during the frying process.
4. The juiciest chicken meat will be marinated with dairy products: mayonnaise, milk, sour cream.
5. Cooked chicken chops in a frying pan will be delicious with homemade tomato sauce, garlic or mushrooms.
6. Cook chicken chops in a frying pan and surprise your family and guests with the delicate taste of juicy chicken fillet.

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