Recipes for chicken chops are one of the categories that housewives prefer to choose, who want to pamper their relatives, friends and guests with minimal cost and time. Since the largest tenderloin is the breast fillet, it is it that is used for cutting layers. The final result depends on the quality and thoroughness of the hammer pre-treatment, the choice of spices, as well as the composition and method of preparation of 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 the everyday table and festive feast, as well as family outdoor recreation. Even an inexperienced hostess can cook them - step-by-step instructions, supplemented by photographs of the process, will help. Homemade sauce can be a spicy addition. They don’t argue about tastes, so it will be sweet, spicy or burning - everyone decides for himself.

What does a thrifty housewife do when she buys a whole chicken carcass? That's right, cuts it into fillets and everything else. From "everything else" she cooks broth or chicken soup, but she uses the fillets to prepare such delicious dishes as chicken cutlets, roasts or chicken chops. The last dish has a lot of varieties: it is simply fried in a pan in vegetable oil, or pre-marinated in soy sauce, or cooked in batter, or a variety of fillings are wrapped in it. And chicken chops can be baked in the oven or microwave, sprinkled with grated cheese or smeared with mayonnaise. There are many options, and each of these recipes has its fans. There is only one drawback to chicken chops: it is impossible to cook them for the future, so that they are enough not only for lunch, but also for dinner, as they instantly disappear from the table, and some are eaten by a weak-willed cook while the next portion is being prepared.

Chicken chops are loved even by children who are rather cool about meat, because it is soft, juicy, tender, easy to chew and does not have to bump into bones and veins. Cook chicken chops according to our recipe and perhaps they will become your family's favorite dish.

Chops are loved by almost everyone. There is an opinion that only tough meat like beef requires special preparation. But such processing will not harm any type of meat, be it chicken, lamb or pork. So the meat turns out fantastically tender and juicy.

But it often happens that the product is already prepared, cut, and the hammer has gone somewhere. What to do in this case? How to beat the meat if there is no special hammer? There are quite a few options, and one of them will surely suit you.

The essence of the procedure

Fried meat is considered "aerobatics". It's one thing to stew beef or bake chicken in a sleeve, and quite another to cook a juicy steak. This requires not only certain knowledge, but also skills. It would be nice to understand anatomy, then it will be clear why you are doing this.

So, meat is muscle fibers, ligaments and tendons. It has a rigid structure. If it is not broken, then the rigidity will remain even after cooking. Then it will be difficult for the body to process it. The digestive system will spend a lot of resources, which can adversely affect many processes. Therefore, cooks use two methods:

• marinade to soften the fibers;
• mechanical breaking them with a special tool.

And how to beat the meat, if there is no special hammer? There are a lot of things in the kitchen that allow you to solve this problem. Now let's move on to solving this issue. Properly prepared meat will not only be tasty, but will not complicate the work of the digestive system.

What is important to know

Before thinking about how to beat the meat, if there is no special hammer, you need to choose the right product. Otherwise, the effort spent will not pay off. In addition, there are a number of rules that must be followed:

• It is best to choose one that has never been frozen before. This is very important because meat loses its juice when defrosted. If you took it out of the freezer, then be sure to wait until it is completely thawed. It is best to leave it for a few hours on the bottom shelf of the refrigerator.
• Worst of all is old meat with veins. Only prolonged quenching will help this. Choose young, not too lean, but not greasy.
• Do not wash meat before cooking. If this mistake is made, then dry it thoroughly with a towel.
• Seasonings can be added immediately before frying, but not in the process of beating.
• You can not beat it too thinly and strongly. You can make holes, and the meat will turn out tough and dry.
• It is necessary to fry over high heat so that the crust grabs.

Procedure step by step

It is very important to know how to properly beat the meat for chops. You don't need a lot of equipment:

• board;
• sharp knife;
• suitable tool.

The prepared piece of meat needs to be cut into wide steaks. They should not be too thin, otherwise the product will turn out dry. It is usually recommended to make a cut of at least 2.5 centimeters. Filet mignon allows a thickness of 5 cm.

Now we take a device for beating meat and begin to apply uniform blows. After that, the piece must be turned over and repeat the procedure on the reverse side. Repeat this procedure with the rest of the meat and turn on the pan.

When it warms up well, place one steak on it, sprinkled with spices. But it is better to salt after the first time you turn the piece with the fried side up.

Choosing an alternative option

Let's think together how to beat the meat if there is no special hammer. It can be any object that is convenient to strike. It is desirable that it be massive. This will make it easier for the chef. The easiest way to do this is with a regular kitchen knife. By the way, professional chefs usually use it without recognizing special hammers. You need a massive knife with a thick blade. Blows on meat should be done with the blunt side. It is very convenient and does not take much time.

kitchen helpers

Dough rolling pins, mashed potato pushers - any of these devices will perfectly perform this function. There is a small nuance - before starting work, be sure to wrap a piece of meat with cling film or put it in a regular bag. Meat splashes won't get in your way. However, many housewives argue that a rolling pin is not a good option, because even with force, it is impossible to break the fibers.

Another point that you involuntarily think about is a strong knock that can interfere with your neighbors. But this problem is solved very easily. Just place a waffle towel under the cutting board.

improvised means

If there is nothing suitable in the kitchen, you can look into the pantry. Surely there is a glass bottle of wine or champagne. Great option: turn it upside down and hit with the neck. The dish will turn out no worse than if you used a professional hammer.

It also happens that there is not a single bottle at home. Then a tool box can help out. Take out a regular hammer and tape a regular fork to it. This is the side you will strike. Since the hammer is a weighty tool, the preparation of the meat will take place very quickly. The main thing is not to be too zealous, you do not need minced meat, but a juicy steak.

On a picnic

Of course, before going out into nature, all products must be prepared in advance. This will then allow you not to think about how you can beat the meat. However, a solution can be found here as well. Tools for the car or bike you're on may be fine. Or take a stone, wrap the meat in several bags and proceed. A couple of dozen strokes are enough - and the product is ready for frying. Set the pan on the fire and start cooking meat.

Some cons

When beating, a certain amount of juice is released. With it, a certain amount of minerals and amino acids is lost, in addition, the final product is drier.

The harder the beat is performed, the more fluid is released. The optimal solution would be to find such a degree of beating at which the maximum amount of nutrients is preserved with a sufficiently soft texture of the meat. This is achieved through experience. Therefore, do not fry a large batch at once. Start with one steak, take a sample and adjust the preparation of the meat.

Today I will tell you how to cook chicken breast chops - one of the fastest and favorite dishes. There is nothing complicated in this recipe and this dish does not take much time at all.

Many do not like chicken breast, considering it rather dry. Do not rush to conclusions. Looking back, perhaps, at some kind of negative experience and unsuccessful result, try to make according to the recipe below (plus a bonus - one more cooking option, somewhere even festive) and maybe you will change your point of view.

For chops, they mainly use white chicken meat, which is the most lean and tender. If you remove the skin from the breast, it does not matter before or after heat treatment, then you will reduce the fat content by almost 50%.

This meat is perfect for quick frying in a pan, so chicken breast chops are just right! It is important not to overdo it - it dries quickly. It is prepared in a matter of minutes - which is important when a minimum of time is allotted for cooking, and there is no desire to stand at the stove for a long time.

Everyone loves this dish, and each time it can be prepared in different ways. For example, changing the breading, which can be completely different - crackers, cheese, nuts, sesame, corn or oatmeal, semolina or coconut - it all depends on your culinary preferences.

Another variety is sauces and salsa. By the way, I love it very much - it goes well with chicken. And of course, all kinds of additions in the form of fried mushrooms and vegetables.

Today I will tell you about the fastest option: chicken chop in lezon - a liquid mixture of eggs and milk. Chops are tender, juicy and very appetizing. From one chicken breast (double, not one half) you will make gorgeous 4 chops, and it will take literally 20-30 minutes to prepare and fry.

During this time, rice or pasta will be perfectly cooked, all that remains is to cut the vegetables and in the blink of an eye a sort of restaurant-like dish is already on the table, making your household happy!

And I’ll also tell you very quickly about another option - chicken chop with tomatoes, basil and cheese, all this is loved and often cooked. Ingredients written as desired. The proportions are the simplest - for one serving 3-4 cherry tomatoes, a handful of grated cheese, a spoonful of crackers and a few leaves of fresh basil.

• Total cooking time - 0 hours 35 minutes
• Active cooking time - 0 hours 25 minutes
• Cost - average cost
• Calorie content per 100 gr - 174 kcal
• Servings - 5 servings

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How to cook chicken chop

Ingredients:

• Chicken breast - 550 g
• Chicken egg - 2 pcs. (each weighing approximately 65 grams)
• Wheat flour - 4 tbsp.
• Garlic - 4 pcs. (cloves)
• Milk - 2 tbsp.
• Black pepper - to taste
• Salt - to taste
• Breadcrumbs- optional
• cherry tomatoes - optional
• Semi-hard cheese - optional
• Basil - optional
• Vegetable oil– 40 g

Cooking:

If the breast were smaller in weight, then there would be 4 servings. And so - 2 small fillets will go for the fifth serving.
So, cut off two small fillets and set aside. Lightly press the half of the breast with your hand and cut lengthwise into two more or less identical parts.

Next, take the bag and cut it on the sides. We put one side on the board, fillet on top, and cover with the other. So, on top of the bag, we will beat, so that the meat does not stick to the hammer, the board and does not scatter around. It’s quite possible to use cling film for yourself - pre-lay the board and again the film on top.

I always hit with the blunt side of the hammer, not the teeth. Do not hit this piece with all your might - the chicken fillet is very tender and it will tear right away.

Peel the garlic, chop with a knife or pass through a press. We bend the top of the bag, salt, pepper and rub our chopped chicken fillet with garlic. We do the same with all the remaining pieces. Also beat off two small fillets and then simply overlap (1 cm) with each other (if anything, correct it already in the pan).

In a bowl, beat eggs well with milk. We do not need any foam, but there should not be a separate yolk - there should be no protein. Pour into a bowl.
Pour flour into another plate and turn the beaten meat over there, removing the lower part of the bag, which has already become the upper one. Roll on both sides in flour and transfer to the lezon.

By the way, if your fillet is still torn and far from in one place; you are upset that you cannot bear it calmly - no excitement! In the next step, I will reassure you, but for now, dip on both sides in our ice cream - we will base the whole thing on a pan.

Heat up a frying pan and add vegetable oil. I have it with a diameter of 28 centimeters and 2 chops fit perfectly there (they will shrink a little during the frying process).
We lay out one and here, we simply form it, quickly shifting all the gaps. With the second, if problematic, we do exactly the same.

Fry over medium heat for 2 minutes and gently turn over with a large spatula. If you weren't in a hurry, then I'm just sure - with all the breaks, you turned absolutely whole, ruddy and wonderful chops. Our lezon made one of his works - he glued everything together.

We fry for 2 more minutes. If your chop was as thinly beaten as mine, this time is enough for complete readiness.
Serve chicken chops with any side dish, all to taste.

Well, the promised second version of chicken breast chops. Grate the cheese. Wash and cut cherry tomatoes into halves or quarters. Then the beginning is exactly the same as described above: cut, beat off and add spices. Further in flour, lezon and breaded in breadcrumbs. Put in a frying pan (with vegetable oil), fry for a couple of minutes on both sides.

Put tomatoes on top, sprinkle with grated cheese and basil leaves. Close the lid, reduce the heat to a minimum and simmer for a couple of minutes until the cheese is melted.

Today I will tell you how to cook chicken breast chops - one of the fastest and favorite dishes. There is nothing complicated in this recipe and this dish does not take much time at all.

Many do not like chicken breast, considering it rather dry. Do not rush to conclusions. Looking back, perhaps, at some kind of negative experience and unsuccessful result, try to make according to the recipe below (plus a bonus - one more cooking option, somewhere even festive) and maybe you will change your point of view.

For chops, they mainly use white chicken meat, which is the most lean and tender. If you remove the skin from the breast, it does not matter before or after heat treatment, then you will reduce the fat content by almost 50%.

This meat is perfect for quick frying in a pan, so chicken breast chops are just right! It is important not to overdo it - it dries quickly. It is prepared in a matter of minutes - which is important when a minimum of time is allotted for cooking, and there is no desire to stand at the stove for a long time.

Everyone loves this dish, and each time it can be prepared in different ways. For example, changing the breading, which can be completely different - crackers, cheese, nuts, sesame, corn or oatmeal, semolina or coconut - it all depends on your culinary preferences.

Another variety is sauces and salsa. By the way, I love it very much - it goes well with chicken. And of course, all kinds of additions in the form of fried mushrooms and vegetables.

Today I will tell you about the fastest option: chicken chop in lezon - a liquid mixture of eggs and milk. Chops are tender, juicy and very appetizing. From one chicken breast (double, not one half) you will make gorgeous 4 chops, and it will take literally 20-30 minutes to prepare and fry.

During this time, rice or pasta will be perfectly cooked, all that remains is to cut the vegetables and in the blink of an eye a sort of restaurant-like dish is already on the table, pleases your household!

And I’ll also tell you very quickly about another option - chicken chop with tomatoes, basil and cheese, all this is loved and often cooked. Ingredients written as desired. The proportions are the simplest - for one serving 3-4 cherry tomatoes, a handful of grated cheese, a spoonful of crackers and a few leaves of fresh basil.

Total cooking time - 0 hours 35 minutes
Active cooking time - 0 hours 25 minutes
Cost - average cost
Calories per 100 gr - 174 kcal
Servings - 5 servings

How to cook chicken chop

Ingredients:

Chicken breast - 550 g

Cooking:

If the breast were smaller in weight, then there would be 4 servings. And so - 2 small fillets will go for the fifth serving.
So, cut off two small fillets and set aside. Lightly press the half of the breast with your hand and cut lengthwise into two more or less identical parts.

Next, take the bag and cut it on the sides. We put one side on the board, fillet on top, and cover with the other. So, on top of the bag, we will beat, so that the meat does not stick to the hammer, the board and does not scatter around. It’s quite possible to use cling film for yourself - pre-lay the board and again the film on top.

I always hit with the blunt side of the hammer, not the teeth. Do not hit this piece with all your might - the chicken fillet is very tender and it will tear right away.

Peel the garlic, chop with a knife or pass through a press. We bend the top of the bag, salt, pepper and rub our chopped chicken fillet with garlic. We do the same with all the remaining pieces. Also beat off two small fillets and then simply overlap (1 cm) with each other (if anything, correct it already in the pan).

In a bowl, beat eggs well with milk. We do not need any foam, but there should not be a separate yolk - there should be no protein. Pour into a bowl.
Pour flour into another plate and turn the beaten meat over there, removing the lower part of the bag, which has already become the upper one. Roll on both sides in flour and transfer to the lezon.

By the way, if your fillet is still torn and far from in one place; you are upset that you cannot bear it calmly - no excitement! In the next step, I will reassure you, but for now, dip on both sides in our ice cream - we will base the whole thing on a pan.

Heat up a frying pan and pour in vegetable oil. I have it with a diameter of 28 centimeters and 2 chops fit perfectly there (they will shrink a little during the frying process).
We lay out one and here, we simply form it, quickly shifting all the gaps. With the second, if problematic, we do exactly the same.

Fry over medium heat for 2 minutes and gently turn over with a large spatula. If you weren't in a hurry, then I'm just sure - with all the breaks, you turned absolutely whole, ruddy and wonderful chops. Our lezon made one of his works - he glued everything together.

We fry for 2 more minutes. If your chop was as thinly beaten as mine, this time is enough for complete readiness.
Serve chicken chops with any side dish, all to taste.

Well, the promised second version of chicken breast chops. Grate the cheese. Wash and cut cherry tomatoes into halves or quarters. Then the beginning is exactly the same as described above: cut, beat off and add spices. Further in flour, lezon and breaded in breadcrumbs. Put in a frying pan (with vegetable oil), fry for a couple of minutes on both sides.

Put tomatoes on top, sprinkle with grated cheese and basil leaves. Close the lid, reduce the heat to a minimum and simmer for a couple of minutes until the cheese is melted.

What do you think about this? I think it's simple and quite festive. By the way, you can cook chicken breast chops a little in advance, cover a baking sheet with baking paper, put them there and just leave them in the oven, and put tomatoes, cheese, basil 10 minutes before serving, turn on the oven and wait for the cheese to melt. Well, serve it piping hot.
Bon Appetit!

Do you like these recipes?

The history of the origin of this dish is not known for certain, and not everyone is familiar with it. But everyone should know how to make delicious and juicy chicken chops in a pan, because this is the simplest dish that will fit perfectly into the festive feasts and into the everyday table. The recipe for chicken chops that we cook at home is always something different from others. There are many technologies on how to cook simple and tender chops from chicken breast. They differ in how to cut the chicken breast into chops (chicken fillet pieces across or lengthwise); how to fry (in egg batter or diet without flour); how to make batter; how much to fry; what to serve and so on.

In addition, how many calories will be in the finished dish will depend on the cooking method. After all, chicken breast chops without breading are much lighter than chicken breast chops in batter with flour and beer. But after all, not everyone counts calories when incredibly tasty chicken fillet chops are on the table.

How to cut chicken fillet into chops

Classic juicy chicken fillet chops are obtained if the chicken breast meat is cut across. There are other ways to cut, but this one allows you to cook lazy chicken breast chops, that is, very quickly.

How to beat chicken breast

Chicken breast chops must be beaten carefully. Chicken meat is very tender and can break easily. In order to get soft and tender chicken chops in batter, just beat the pieces a few times.

How to make batter for chicken chops

Our recipe for pan frying chicken breast chops will show you how to fry chicken chops in an egg. Therefore, it is not necessary to spend time preparing batter for lazy chops.

How to make chops juicy

It is better to pre-marinate chicken breast chops for at least 1 hour, then they will be very tasty and juicy.

How long to fry chicken chops

Our step-by-step chicken chops recipe does not take much time. In less than an hour, fluffy and juicy chicken chops will be ready. And directly in the pan, the chicken fillet chop in the egg will be ready in about 15 minutes. Chicken breast chop with egg is fried for about 7-8 minutes on each side over a fairly low heat. Only chicken chops can be cooked faster, but this is a completely different recipe, which we will introduce you to a little later.

Chops are on our menu today. They will be prepared from chicken breast. This part of the bird is often used by housewives. After all, working with her is easy and simple. Dishes from it always turn out tasty, satisfying and mouth-watering. Chicken breast chops are suitable for both everyday and festive dinner.

How to cook delicious chicken breast chops

The first culinary step is cutting the breast into flat pieces. It is necessary to separate the meat from the bones if a whole breast is used. For cutting, use an ordinary knife, but only a very sharp one. For convenience, use lightly frozen chicken breast. This will make cutting much easier. Pieces should be no more than 1 cm thick.

Now beat off the sliced ​​flat pieces of chicken breast. Probably, every housewife knows that this is done with the help of a special hammer for beating meat. Just don't overdo it. Beat the fillet lightly on each side. This will make them more juicy. In order not to stain the entire kitchen, you can put the meat between 2 layers of cling film.

Take the spices that are listed in the ingredients list. Season each chop to taste with salt and season with ground red pepper. If desired, you can use your favorite seasonings and spices intended for cooking chicken dishes. It can be turmeric, nutmeg, saffron and others.

Next, pour 3-4 tablespoons of regular wheat flour into a flat plate. Roll each chicken piece on both sides. You can, by the way, mix flour with spices. This will make it easier to distribute them on the chicken pieces.

Crack a couple of eggs into a small bowl. Whip them up. Add some salt. The eggs should turn into a smooth fluffy mixture. Dip each piece of fillet into the resulting mass.

Pour vegetable oil into the pan first. Warm it up. Transfer the chicken pieces in the eggs to the hot oil.

Grill chicken chops on each side for about 3-4 minutes over moderate heat. They should turn out golden in color, with a delicate crust. When pressed, the hole is quickly restored, and transparent juice flows out of the hole.

Delicious chicken breast chops are ready to serve. Mashed potatoes, a mixture of steamed vegetables and spaghetti are suitable as a side dish for such a dish.

On a note

• Instead of flour for breading, you can use semolina, ground crackers or oatmeal. Ready-made breading mixes, which are on store shelves, are also perfect. They already usually contain spices and salt.
• To turn this recipe into a diet one, just fry the chicken chops in a dry frying pan without oil. It is usually recommended to use special ceramic dishes.

A simple recipe for a delicious second course - today we are cooking chicken chops in a pan. But it will not be quite the usual chicken breast chops, but the most tender and juicy pieces of meat that you have ever tasted. We will not use the traditional breading of ground crackers or wheat flour, but cover the prepared fillet with beaten egg whites. It will turn out very tasty!

Ready-made chicken chops in a pan according to this simple recipe can be served with absolutely any side dish of your choice. It can be classic mashed potatoes, cereals, pasta, stews, boiled or vegetables. And do not forget about fresh herbs: dill and parsley always go well with meat dishes.

Ingredients:

(600 grams) ( 3 pieces) ( 100 grams) (100 milliliters) (0.5 teaspoon) ( 1 pinch)

Cooking step by step with photos:

I try to always cook from chilled meat, but sometimes I use frozen. Wash the chilled chicken breast under cold running water and dry thoroughly with paper towels or napkins. We let the frozen meat thaw completely in advance in the refrigerator, after which we proceed as with chilled meat. Cut the chicken fillet lengthwise diagonally to make relatively flat pieces. From one chicken breast weighing 600 grams, I get 8 portioned pieces.

Now the chicken needs to be beaten off. To do this, put the pieces on a cutting board and cover with cling film or a plastic bag. So the meat does not scatter throughout the kitchen and, at the same time, does not stick to the hammer. Chicken breast does not need to be beaten hard, because the meat is tender there. Just a little flattening it with a hammer.

Salt and pepper to taste - let it lie down a bit and soak in the aroma of ground pepper. By the way, if you wish, you can easily use absolutely any seasonings that you like best.

Diet chicken breast meat is appreciated by many cooks. 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 it will become inedible. However, an experienced cook will not make such a mistake and will be able to cook tender and juicy chicken breast chops even in a pan. Having at least a little experience and knowing some secrets, an ordinary hostess will cope with this task.

Cooking features

Cooking tender and juicy chicken breast chops is actually not easy if you do not know some of the subtleties. But the possession of these secrets will make the task easy to complete even for a novice cook.

• Chicken breast meat isn't really fatty, so it's easy to dry out. To prevent this from happening, do not exceed the cooking time of chicken fillet chops in a pan: you only need to fry them for 5 minutes on each side.
• The most juicy chops come from fresh meat. Chilled chicken fillet does not lose juiciness. But frozen poultry meat for frying in a pan is much less suitable. It can be used for cooking chops only if it is properly defrosted. If the fillet is not immersed in warm water, not heated in the microwave, but let it thaw in the refrigerator without a sharp temperature drop, then the chops will also come out of it quite good.
• You can cut chicken fillet into chops both against the fibers 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 beaten.
• It is necessary to beat off the chicken fillet before frying, but it is advisable to do this without undue zeal, since otherwise the chop will turn out to be “leaky”.
• It is best to beat the chicken breast fillet through polyethylene. In this case, the meat will not stick to the culinary hammer, the juice will not splatter and stain nearby objects.
• Fry chicken chops preferably in a large amount of oil. Chops should be immersed in hot oil. Otherwise, they may burn and dry out during a long frying process.

If you fry the chops in breadcrumbs or in batter, they will be juicier. Fatty sauce will also add juiciness to the chicken breast, if it is stewed a little in it.

Easy recipe for chicken breast chops

• 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 go.

Cooking method:

• Wash the chicken breast fillet, dry it with a kitchen towel, cut into medium-sized pieces about one and a half centimeters thick.
• Put the chicken fillet pieces in a plastic bag, beat through it on both sides.
• Take the meat out of the bag.
• In a small bowl, mix pepper, salt, basil and mustard, adding a teaspoon of vegetable oil to them.
• Rub the chicken chops with this mixture, leave them to marinate for 10-15 minutes.
• Whisk the eggs in a clean bowl.
• Sift flour into another container.
• Put the 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 again in flour and place in the simmering oil in the pan.
• After 5 minutes, turn the chops over and fry them on the other side for about the same amount.

This chicken breast chops recipe is a classic. If you strictly follow the instructions in the recipe and the above rules, they will come 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 go;
• salt, spices - to taste;
• vegetable oil - how much will it take.

Cooking method:

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

Chicken chops cooked in a pan according to this recipe can even be served at the festive 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 it, drying it, cutting into portions and beating them.
• Rub the chops with a mixture of salt and pepper.
• Melt the butter in a frying pan, add the flour and lightly fry it.
• Pour milk into the pan in a small stream, carefully stirring the sauce. Cook it, stirring, until it thickens. Add turmeric and mix well.
• In a clean skillet, heat the vegetable oil and fry the chops in it, giving each side only 2-3 minutes.
• Put the chops in the pan with the sauce, cover and simmer them in the milk sauce for 10 minutes. Turmeric will give the sauce a more appetizing look.

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

Chicken breast chops in walnut 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 go;
• hops-suneli, salt - to taste.

Cooking method:

• Wash the fillet, cut it, after drying it, into pieces 1-1.5 cm thick, beat it off.
• Break eggs into a bowl, squeeze lime juice into it, add salt and suneli hops.
• Pour the mixture over the chops, 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 pan-fried chicken chops taste unique.

From the above recipes, it can be seen that it is not so difficult to cook delicious chicken breast chops. It won't take much time either.