How to cut a chicken fillet into chops. Chicken chops

03.05.2020 Fish dishes

Many are interested in how to beat meat correctly... At the word "chop", the imagination immediately draws juicy pork chops, lamb chops on the bone, Viennese schnitzel, tortilla, steak, escalope, beef stroganoff, Kiev cutlets, chicken chops and rolls, meat rolls with prunes or mushrooms. To prepare all of these dishes, we will need a meat chop hammer, which is sure to be 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 the piece of meat a large area, so that it is convenient to make rolls.

You can beat off meat from various parts. For the preparation of classic ones, a loin is used (with or without bone), you can also beat off the flesh of the neck or hind leg (ham), a little less often a shoulder blade (mainly pork) is used.

For beating, fresh, not frozen (such meat will be juicier, since it will not lose juice when defrosting) or completely thawed meat is best suited: frozen water is in the frozen meat, and when beating it will simply break into pieces. Therefore, first let the frozen meat defrost so that as much water as possible flows out of it. The meat must be taken young, not sinewy and not too lean.
If you've washed the meat, be sure to dry it before frying to prevent the chops from getting dry.
Do not salt or pepper the meat before beating, it is better to salt the meat during frying, when a crust will form, or immediately before it. If you add salt to the meat long before frying, then it will let out the juice and lose its tenderness. If you will cook meat in batter or sauce - salt the batter or sauce itself, so the spices will only emphasize the taste of juicy meat.
Beating off the meat, wrap it with cling film. This is very convenient so that there is no splashing, and the walls and table remain clean. So you can very carefully beat off even the liver.
Beat the meat on both sides, evenly, pay special attention to the edges. When frying, the fibers are shortened, and evenly beaten meat will increase in thickness in the same way.
Larger hammer teeth are used if a thick piece of meat needs to be beaten off thinner, or if it is harsh. It is convenient to beat off the edges of the meat with small teeth. This is done so that the chops do not shrink or deform during frying.
Beat the meat carefully to make it soft, but not to make holes in it.
Do not beat the meat too thin, otherwise it will become too dry after frying.
To get delicious chops, you need to fry them in a very preheated pan. In 2-3 minutes. the meat should be covered with a golden brown crust, which will prevent the juice from flowing out.
To keep the whole house quiet, place a tea towel under the cutting board.

How to beat off meat without a hammer

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

How to beat off a chicken fillet

To prepare some dishes (for example, chops, Kiev cutlets or rolls), we need a beaten chicken fillet. This task may seem simple at first glance, but a novice cook can, through inexperience, beat off tender chicken meat to holes. Check out step by step photos of how to beat off chicken meat.
To make a thin plate, make a cut and unfold the chicken breast in the shape of a heart.
It is better to beat chicken meat with a wooden hammer, and not with a metal one, and it is better with the side, so that there are no notches that easily damage tender chicken meat. If you are using a hammer with metal notches, beat the fillets carefully so that they remain intact.
Chopped meat can be breaded or stuffed and rolled.

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

Many people dislike chicken breast, considering it a little dry. Don't jump 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, mainly white chicken meat is used, which is the leanest and most tender. Removing the skin from the breast, no matter before or after heat treatment, will reduce the fat content by almost 50%.

This meat is perfect for quick frying in a pan, so chicken breast chops are the way to go! It is important not to overexpose 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 with me, and each time it can be prepared in a different way. For example, changing the breading, which can be completely different - crackers, cheese, nuts, sesame seeds, 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 a lezon - a liquid mixture of eggs and milk. The chops are tender, juicy and very appetizing. From one chicken breast (double, not one half), you will make chic 4 chops, and it will take literally 20-30 minutes to prepare and fry.

During this time, rice or pasta will cook perfectly, all you have to do is cut the vegetables and in the blink of an eye a dish of such a restaurant type is already on the table, pleases your household!

And I'll tell you very quickly about another option - a chicken chop with tomatoes, basil and cheese, all this is loved and often cooked. I wrote the ingredients as desired. The proportions are the simplest - for one serving 3-4 cherry, 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 g - 174 kcal
Servings Per Container - 5 Servings

How to cook chicken chop

Ingredients:

Chicken breast - 550 g

Chicken egg - 2 pcs. (each weighing approximately 65 grams)
Wheat flour - 4 tablespoons
Garlic - 4 pcs. (clove)
Milk - 2 tablespoons
Black pepper - to taste
Salt to taste
Breadcrumbs- optional
Cherry tomatoes - optional
Semi-hard cheese - optional
Basil - optional
Vegetable oil- 40 g

Preparation:

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

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

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

Peel the garlic, chop with a knife or pass through a press. Fold back 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 just overlap (1 cm) with each other (if anything, correct it in the pan).

Beat eggs and milk in a mug. We do not need any foam, but there should be no yolk separately - there should be no protein. Pour into a plate.
Pour flour into another plate and turn the beaten meat there, having already removed the upper lower part of the bag. Roll on both sides in flour and put into ice cream.

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

Heat the 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 slightly during the frying process).
We spread one and here, we simply form it, quickly shifting all the gaps. With the second, if the problem is, we do the same.

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

Fry for another 2 minutes. If your chop was as thinly beaten as mine - this time is enough for full readiness.
We serve chicken chops with any side dish, all to your taste.

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

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

What do you think about this? In my opinion, it is 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 10 minutes before serving, put tomatoes, cheese, basil, turn on the oven and wait for this cheese to melt. Well, give it in the heat of the heat.
Bon Appetit!

How to cut chicken fillets into chops

The classic juicy chicken fillet chops are obtained by slicing the meat from chicken breasts across. There are other ways to chop, but this one allows you to cook lazy chicken breast chops, that is, very quickly.

How to beat a chicken breast

The chicken breast chops should be beaten gently. Chicken is very tender and can tear easily. In order to get soft and tender chicken chops in batter, it is enough to beat off the pieces a few times.

How to make chicken chop batter

Our Chicken Breast Chop Routine will show you how to fry chicken chops in an egg. Therefore, there is no need to waste time making batter for lazy chops.

How to make your chops juicy

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

How much to fry chicken chops

Our step-by-step chicken fillet chop recipe is quick and easy. Fluffy and juicy chicken chops are ready in less than an hour. And directly in a frying pan, a chicken fillet chop in an egg will be ready in about 15 minutes. The chicken breast chop with egg is fried for about 7-8 minutes on each side over fairly low heat. You can only make chicken chops faster, but this is a completely different recipe, which we will acquaint you with a little later.

Today we have chops on our menu. They will be prepared from chicken breast. This part of the bird is often used by housewives. After all, working with it is easy and simple. Dishes from it always turn out to be tasty, satisfying and appetizing. Chicken breast chops are suitable for both casual and holiday meals.

How to make delicious chicken breast chops

The first culinary stage is slicing the breast into flat slices. Separate the meat from the bones if using a whole breast. Use a regular knife for slicing, but only a very sharp one. For convenience, use lightly frozen chicken breast. This will make slicing much easier. The pieces should be no more than 1 cm thick.

Now beat the sliced flat pieces of chicken breast. Probably every housewife knows that this is done with a special hammer for beating meat. Just don't overdo it. Beat the fillets lightly on each side. This will make them juicier. To avoid staining the entire kitchen, you can place the meat between 2 layers of cling film.

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

Then pour 3-4 tablespoons of plain wheat flour into a flat plate. Roll each bruised chicken piece on both sides. By the way, you can mix flour with spices. This will make it easier to spread them over the chicken pieces.

Break a couple of eggs into a small bowl. Whisk 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 beforehand. Warm it up. Transfer the chicken pieces in the eggs to the hot oil.

Cook the chicken chops on each side for about 3-4 minutes over medium heat. They should turn out golden brown with a delicate crust. When pressed, the fossa is quickly restored, and a clear 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 for such a dish as a side dish.

On a note

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

A simple recipe for a delicious second course - today we cook chicken chops in a pan. But it won't be your usual chicken breast chops, but the most tender and juicy cuts of meat you will ever taste. We will not use the traditional breading of ground breadcrumbs or wheat flour, but cover the prepared fillet with beaten egg whites. It will turn out to be very tasty!

This simple recipe makes the cooked chicken chops in a skillet and can be served with just about any side dish of your choice. It can be classic mashed potatoes, cereals, pasta, stews, boiled or vegetables. And don't 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 a dish step by step with a photo:

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

Now the chicken needs to be beaten off. To do this, put the pieces on a cutting board and cover with cling film or plastic bag. This will prevent the meat from scattering all over the kitchen and, at the same time, not sticking to the hammer. Chicken breast does not need to be beaten hard, because the meat is tender there. Just squash it a little with a hammer.

Salt and pepper to taste - let it sit for a while 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 culinary experts. 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 chef 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 possession of these secrets will make the task easily accomplished even for a novice cook.

Chicken breast is not actually fatty, so it can be easily overdried. To prevent this from happening, you should not exceed the cooking time for chicken fillet chops in a pan: you need to fry them for only 5 minutes on each side.
The juiciest chops come from fresh meat. Chilled chicken fillet does not lose its juiciness. But frozen poultry for frying in a pan is much less suitable. It can only be used for making chops if it is thawed properly. If the fillet is not immersed in warm water, not heated in the microwave, but allowed to thaw in the refrigerator without a sharp temperature drop, then the chops from it will also come out 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 creep when beating.
Chicken fillet must be beaten off before frying, but it is advisable to do this without undue zeal, since otherwise the chop will turn out to be "full of holes".
It is best to beat off chicken breast fillets through plastic. In this way, 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. Soak the chops in hot oil. Otherwise, they may burn and dry out during long frying.

Frying the chops in breadcrumbs or batter will make them juicier. Fat sauce will also add juiciness to the chicken breast, if it is stewed a little in it.

Simple Chicken Breast Chop 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 it take.

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 chicken fillet chunks in a plastic bag and beat through it on both sides.
Remove the meat from the bag.
In a small bowl, combine pepper, salt, basil and mustard with a teaspoon of vegetable oil.
Rub the chicken chops with this mixture, leave them to marinate for 10-15 minutes.
Beat 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 butter is hot, dip each chop in flour, dip in an egg, bread in flour again, and place in a skillet in boiling oil.
After 5 minutes, turn the chops over and fry them on the other side for about the same amount.

This recipe for making chicken breast chops is classic. If you follow the directions in the recipe and the rules above, they will come out tender and delicious.

Chicken breast chops with tomato and cheese

chicken breast fillet - 0.6 kg;
chicken egg - 2 pcs.;
tomatoes - 0.3 kg;
hard cheese - 150 g;
milk - 50 ml;
bread crumbs - how much will it take;
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 eggs into a bowl, add milk to them, beat with a whisk.
Pour bread crumbs into a flat plate.
Finely grate the cheese.
Wash the tomatoes and cut them into thin slices with a sharp knife.
Heat oil in a skillet. Fry the chicken chops in it on one side, dipping them in the milk and egg mixture and breeding in breadcrumbs.
Turn the chops fried on one side over, place the tomato slices on top of them and sprinkle with the cheese.
Reduce heat, cover skillet with lid, and cook chops for another 10-15 minutes, until cheese is melted.

Chicken chops cooked in a pan according to this recipe can even be served on a 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, drying, slicing and beating.
Rub the chops with a mixture of salt and pepper.
Melt butter in a frying pan, add flour and fry it lightly.
Pour the milk in a small stream into the pan, stirring the sauce diligently. Cook it, stirring occasionally, until it thickens. Add turmeric and stir well.
Heat vegetable oil in a clean skillet and fry the chops in it, allotting only 2-3 minutes to each side.
Place the chops in the sauce pan, cover and simmer in the milk sauce for 10 minutes. Turmeric will give the sauce a more appetizing look.

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

Nut-breaded chicken breast chops

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

Cooking method:

Wash the fillet, cut it, dry it, into pieces 1-1.5 cm thick, beat off.
Break the eggs into a bowl, squeeze the lime juice into it, add salt and suneli hops.
Pour the resulting 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 the oil in a skillet.
When removing the chops from the egg mixture, roll them in the nut mixture and fry on both sides until tender.

The nutty aftertaste makes this recipe's skillet chicken taste unique.

From the recipes above, you can see that making delicious chicken breast chops is not so difficult. It won't take a lot of time either.

Fragrant, tender chicken chops cooked in batter at home - for dinner, a snack!

Chopped chicken breasts in batter - juicy meat slices with a ruddy egg-flour crust and simply divine aroma and aftertaste. Such a dish will decorate any festive or everyday table and will never get bored, especially if each time you supplement it with different favorite side dishes. And from such a chicken, wonderful sandwiches are obtained that you can take on a picnic, to school, university, to work, or just enjoy them at an afternoon snack!

Chicken (boneless fresh breast) 1 piece or 2 halves (total weight 700 grams)
Chicken egg 2 pieces
Wheat flour 2-3 tablespoons
Mayonnaise 2 tablespoons in batter and 100 grams for boning
Salt to taste
Ground black pepper to taste
Versatile chicken seasoning to taste
Vegetable oil as needed

We take fresh boneless chicken breast, rinse it thoroughly under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and use a sharp kitchen knife to remove excess fat, film, and cartilage.

Then we cut the meat across the fibers into slices 2 centimeters thick. In turn, cover each piece with plastic cling film and beat it off with a kitchen hammer so that the thickness decreases to about 1 centimeter, and the area doubles.

Sprinkle the beaten chicken on all sides to taste with salt, ground black pepper, put it on a plate and proceed to the next step.

Using a sieve with a fine mesh, sift into a deep clean dish all the wheat flour specified in the recipe, preferably of the highest grade. This step is very important, due to it, the grain, which is practically ground into dust, is dried, it becomes looser and gets rid of any kind of litter. That is why products made from such flour are more luxuriant, and it does not matter what it is used for!

Then put fresh chicken eggs in a deep plate and beat them with a table fork until fluffy for about two minutes. Then add to the resulting mass a couple of tablespoons of sifted wheat flour, salt, black ground pepper, universal chicken seasoning and shake everything to a homogeneous semi-thick consistency without lumps - the batter is ready!

Now we put a frying pan on medium heat, pour a little vegetable oil into it, 3-4 tablespoons are enough for a start, and give it the opportunity to warm up. At this time, roll a piece of chicken breast first in flour, and then dip in batter on all sides.

Literally a few minutes later, dip the first portion of meat in well-heated fat and cook on both sides, about 2-3 minutes on each side. As soon as the chops are covered with a golden crust, use the kitchen spatula to transfer the prepared food to a large flat dish and fry the rest of the chicken breast in the same way.

Chicken breast chops in batter are served hot as a main course. Any complex or light side dish is suitable for this yummy, for example, porridge made from various cereals, legumes, rice, as well as pasta, mashed potatoes, stewed, baked, boiled or steamed vegetables or salads. Marinades, pickles, sauces based on cream, sour cream, milk, tomatoes or mayonnaise will be a great addition to such chops. Cook with love and enjoy a delicious meal!
Bon Appetit!

Recipe 2: chicken chops in batter in a pan

A quick and easy chicken chop recipe with no hassle. The fillet turns out to be tender, juicy, thanks to the use of batter, which reliably envelops each chop. If desired, you can add garlic or chicken seasoning to the batter. From 500 g of chicken fillet, I got 8 chops.

Sour cream 2 tablespoons
Salt 1 to taste
Flour 4 tablespoons
Eggs 2 pieces
Pepper 1 to taste
Chicken fillet 500 grams
Cooking oil for frying 2 tablespoons

Cut the fillet into slices, beat off each slice with a kitchen hammer.

Beat eggs, sour cream, a pinch of salt with a whisk until smooth.

Add flour, stir.

The batter should be like liquid sour cream in density, add more flour if necessary.

Salt and pepper the chops. Dip the chop in batter on both sides.

Place the chops in a skillet with hot oil. Fry over medium heat for 5-7 minutes.

Turn over, also fry on the other side.

Recipe 3: chicken chops in batter (step by step photos)

Tender chicken fillet chops are a great option for a quick and hearty dinner. They are prepared absolutely simply, they look beautiful and appetizing, and the taste of these chops is simply wonderful. They can be served as a great stand-alone dish or with any delicious cereal or vegetable side dish.

2 pcs chicken fillet;
2 fresh eggs;
Flour - one glass;
Olive oil - how much is required for frying;
Seasonings according to preference;
Salt to personal taste.

First, rinse the chicken fillet, and then take a sharp knife and carefully cut it lengthwise into thin slices. One medium fillet should make five slices.

If the fillet is from a young chicken, then it may not require beating. But if you want to do everything in the classics, you can slightly beat off each slice on both sides.

To roll chicken pieces, pour flour into a flat plate.

Each piece is doused in flour on both sides, then carefully dipped in an egg, and then put into flour again. Any vegetable oil is suitable for frying, but it will be more useful to take olive oil.

Place the chops in hot oil in a frying pan and fry on each side for at least three minutes. Since the pieces are quite thin, during this time they will have time to fry.

Garnish with fresh herbs before serving.

Recipe 4: chopped chicken breast in batter in a pan

half or whole chicken breast,
half a glass of milk
3-4 tablespoons of flour (the batter should be quite thick),
salt,
ground pepper

I start the cooking process by preparing all the ingredients for the batter. I immediately put the flour in a bowl (but not all).

I pour milk into the flour, meanwhile I intensively mix everything with a whisk.

In no case should there be lumps in the milk and flour batter.

I rinse the chicken breast very well under the tap of running water. If there are bones or cartilage on the breast, then I carefully cut them out with a sharp knife.

Then I cut the meat into chops. I do not beat the meat with a hammer, since the chicken meat after frying will be soft and tasty anyway.

If you use pork or beef, then be sure to beat it off with a hammer after cutting.

Salt and pepper the chicken breast pieces.

Then I gently dip them on both sides in batter.

I spread the meat in a pan and fry it until golden brown, first over low heat, and then over high.

Recipe 5: chicken breast chops in batter (step by step)

Who doesn't love these delicious and juicy chicken chops? Yes, we all love this dish. We love it for its delicate taste, for this batter, which is so appetizingly lagging behind meat. We love it for the speed of cooking, for the fact that from just two chicken breasts you can cook a whole mountain of chops and feed the whole family from the belly. To be honest, this is an irreplaceable dish, a real lifesaver, so the recipe for chicken chops should certainly be in the arsenal of every housewife.

2 chicken breasts
2 eggs
vegetable oil
pepper

So, we take two large chicken breasts. If the breasts are small, then for a given number of chops we will need three or four breasts.

Using a sharp knife, cut the chicken breasts into thin slices. Although in cooking there is a rule to cut meat across the grain, an exception is made for chicken chops: the breasts are cut lengthwise, not across.

As a result, we get beautiful thin plates. Salt and pepper each piece. For a given amount of chicken, there is about a level teaspoon of salt.

If you follow the classic recipe for making chicken chops, then the meat should be carefully beaten off. But I will tell you a secret: the days of "sports" roosters and "blue" hens are long gone. Now young chickens are on sale, which have very tender meat, so there is no need to beat off the chicken fillet. Of course, if the plates are too thick, then you can beat them off.

Wash eggs, break into a plate, and then beat with a pinch of salt. I use a flat plate, which is more convenient for me.

First, dip each chicken plate in flour.

Dip on both sides in a beaten egg.

Re-dip the chicken chop on both sides in flour. Shake off the excess flour a little.

We take a frying pan. Pour in vegetable oil. The more oil is used in frying, the tastier any chops will be. But we should not forget that food should also be healthy, and not just tasty.

When the pan, along with the oil, has warmed up properly, put the chicken chops into the pan.

Fry over medium heat. When the egg batter is browned on one side, turn the chicken chop to the other side.

We make sure that the fire is not too strong, the batter should brown and not burn. We fry chicken chops for literally two minutes on each side, because chicken meat is cooked very, very quickly. For the same reason, we do not cover the pan with a lid.

Serve hot and aromatic chicken chops. As a side dish, fresh vegetables are best, but, of course, traditional potatoes, porridge or pasta are more satisfying.

Recipe 6, step by step: chicken chops in cheese batter

Try to cook chicken chops with cheese in batter, a step-by-step recipe with a photo of which I specially prepared. I am sure this version of juicy chicken chops will take its rightful place in your culinary collection.

The products are all simple and the dish itself is not troublesome to prepare, so it may well become the person on duty in the family menu.

chicken fillet - 800-900 gr;
hard cheese (any variety is suitable) - 120 g;
flour - 3-4 tbsp. spoons;
garlic - 3 cloves;
mayonnaise - 2 tbsp. spoons (can be replaced with sour cream);
egg - 3 pcs.;
vegetable oil;
ground black pepper;
salt.

To make the meat juicier, you need to beat off the fillet through cling film. You can salt and pepper the prepared pieces before or after this procedure.

Grate hard cheese and garlic on a medium grater.

Now you need to prepare the batter. To do this, beat the eggs, add salt, pepper, mayonnaise to them and mix everything thoroughly.

Add flour into the resulting mixture until the consistency of the batter becomes similar to thick sour cream.

Put a frying pan on the fire, heat the oil, dip a piece of beaten chicken fillet into the batter with one side. Put the fillet in hot oil with the same side, pour the cheese filling on top.

Gently pour the batter over the chicken chop with a tablespoon so that the cheese is inside. When the first side is browned, gently turn over and fry on the second.

You can serve chicken chops with mashed potatoes, lightly salted cucumbers or herbs.

Recipe 7: chicken fillet chops in sour cream batter

Chicken fillet - 5 pieces
Chicken egg - 2 pieces
Mayonnaise - 1.5 tbsp. l.
Sour cream - 1.5 tbsp. l.
Wheat flour / Flour - 4 tbsp. l.
Salt - 1 pinch
Allspice - 1 pinch.
Sunflower oil - 1 tbsp. l.

Prepare your ingredients. To make the batter lush, remove the eggs an hour before cooking so that they are at room temperature. Wash the fillets and pat dry with towels. Sift the flour, so it will be saturated with oxygen and will not give unnecessary lumps.

Beat the chicken fillet through a plastic bag or cling film to keep it juicy and not dry 🙂
If you are using whole chicken breasts, then pre-prepare fillet pieces 1 - 1.5 cm thick. To do this, remove the skin from the breast by cutting the breast in the middle on both sides of the ridge, carefully remove the meat from the bone.

In a bowl, beat 2 eggs, one and a half tablespoons of mayonnaise and sour cream, salt and pepper.

Add 4 tablespoons of flour, stirring constantly. Beat until the lumps are dissolved.

The batter should resemble thick sour cream in consistency.

Take the beaten fillets and dip them in batter.

It looks something like this.

Place the chops in a preheated and greased skillet and grill for 10 minutes on each side over medium heat (or medium heat).

It turned out to be such an appetizing crust, and the fillet inside is very juicy, not dry and incredibly tender. You need to serve such a dish with some kind of light side dish, for example, fresh vegetables, grilled vegetables. As you can see, the dish is very easy to prepare, phenomenally satisfying and overwhelmingly tasty. Bon Appetit!

Recipe 8: how to cook chicken chops in batter

Chicken chops from chicken fillets are loved by athletes and those who follow their figure, but lovers of juicy meat do not prefer it, since they consider this type of meat to be dry and expressionless. I will try to dispel this myth, and for this I propose to cook according to my recipe. Due to the lush batter, all the juice remains inside the meat, and the chicken turns out to be tender and juicy.

Chicken breast fillet - 2 pcs
Chicken egg - 1 pc
Mineral water - 30 ml
Flour - 3.5 tablespoons
Salt, black pepper - to taste
Sunflower oil - for frying

Wash the chicken fillet and pat it with a paper towel. If the fillet is large, you can cut it in half. You can buy breast at the store and cut it, it often turns out cheaper. At the same time, you should not throw away the bones; you can cook broth from them, which will serve for making sauces or will become the basis of chicken soup.

Close the fillet with a double plastic wrap or bag. Beat well with a kitchen hammer. The bag will keep pieces of meat from scattering around the kitchen, and if you have a hammer, you know how difficult it is to clean it.

Season the chop with salt and pepper on both sides.

Prepare the chicken fillet chop batter. To do this, break one egg into a bowl, add sifted flour and pour in water. The consistency of the batter should be like sour cream. If the batter is very thick, you can add a little water, and if it is liquid, flour. Season with salt and whisk. Dip the chicken chops one by one into the batter.

Heat a frying pan with vegetable oil. Lay out the chops.

Fry chicken breast chops on both sides until golden brown for 6-7 minutes over medium heat. If you see that the chops are browning well, but the meat is not yet ready in time, you can turn down the heat, or vice versa, add if the chicken chops are not browned enough.

Chicken chop in batter is ready. You can serve this dish with a light side dish, such as salad. Bon Appetit.

Recipe 9: chop chicken fillet in batter in a pan

chicken fillet - weighing about 500 gr.,
salt, black pepper - taste.

for batter:

eggs - 2 pcs.,
sour cream or mayonnaise - 2 tbsp. spoons,
flour - 2 tbsp. spoons,
rast. oil - for frying.

Chicken chops are made from fillets, but you can also make them from chicken legs. But this requires skill and more time. But since we, as always, have little time, we will cook from chicken breast.

For this dish, I had one boneless fillet. I defrosted it beforehand, but not completely. This makes the breast easier to cut into the desired pieces. But first I cut out the bone, it will be used for making soup or maybe cabbage soup. I got two medium fillet pieces. I cut each of them lengthwise and this is what I got.

As everyone knows, chicken fillet itself is dryish meat, but in order to add juiciness and tenderness to the dish, you should add a juicy vegetable to it. For example, carrots or squash. But since this is not suitable in our case, sour cream and a little spices will help us out.

Sliced pieces of chicken fillet, I suggest slightly beat off. This is not necessary, but this step will help give our chicken chops a soft, tender feel. You can beat off meat in different ways, but I use a proven and very convenient method for a long time. So, I cover the cutting board with cling film, put pieces of meat on it, add salt and pepper.

I cover the meat with a second piece of cling film, and wrap the edges on the sides a little so that it will be cleaner later.

Then, using a kitchen hammer and preferably a wooden one, lightly beat off the meat. First, on one side, then turn the bag along with the meat to the other side and continue to beat. But look, do not overdo it, otherwise the meat may tear.

Now, for now, set the board with meat aside and take care of the batter. Batter recipes for today, too, are not few. I suggest this: in a small bowl, mix the eggs with sour cream. To add super tenderness to the meat, put mayonnaise instead of sour cream.

Mix thoroughly and add flour.

The consistency of the batter should be like sour cream.

If you doubt that the prepared batter will not be enough for you, you can do the following: put all the pieces of beaten meat in a plate with batter and stir, but by hand. That does not damage the meat.

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

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

Usually, chicken fillet chops are prepared in a pan, which we propose to do. The classic version of chops can be safely used in a dietetic kitchen - there is not a lot of flour and oil in it, and therefore, in general, the dish turns out to be lightweight.

Chicken fillet chops can be safely used in dietetic cuisine.

The following products are required:

steamed medium-sized chicken fillets;
garlic - 1-2 cloves;
pepper and salt;
frying oil;
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:

Lightly beat the dried and chopped fillets. Tip: When beating meat, put the pieces between two plastic bags, then there will be no splashing. You can immediately put a little garlic in the bag - it will add interesting notes to the meat.
Sprinkle chop with ground fresh pepper and salt.
Beat the egg.
Pour flour for dipping into a separate plate.
After preheating the frying pan well, dip it in an egg and then in a chop flour and immediately place on hot oil. Turn over until golden brown and fry again.

The classic chops are ready.

Breaded

Chops in batter are loved by students and bachelors - due to batter, they turn out to be thick, lush, satisfying. There is a whole mountain of them, and the taste is quite nothing. 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. spoons;
4 good spoons of sour cream (if not available, you can replace it with milk);
salt and pepper - as needed.

For batter, mix beaten eggs with salt, pepper and flour. Stir until smooth. The thickness of the batter should be approximately identical to the thickness of the liquid sour cream. If you don't have enough flour, add it.

Dip the prepared pieces of beaten chicken in batter and immediately send them to highly heated oil. After waiting for the first crust to form around the edges of the chop, turn it over to the next side and fry the same way. Then return to the first side again and fry to the end.

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

How to cook in bread crumbs?

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

A platter of other chops with a special crispy crust.

The principle of cooking meat pieces is the same, but the whole secret is in breading. It can be bought 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 turn out. But if you only have ready-made bread crumbs at 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 are in the house - they will not be superfluous.

Tip: When starting to fry in breadcrumbs, do not forget to make sure that the crackers are fresh.

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

Prepare the chops in bread crumbs like this:

Beat an egg;
Prepare the beaten fillet;
Prepare breading;
Heat oil;
Dip the chops in the egg and then in the breadcrumbs;
Fry on both sides until beautiful and crispy.

In semolina

Semolina can also be breading, only more tender than breadcrumbs.

You don't need an egg for this recipe, use 2 tbsp instead. tablespoons of mayonnaise. You will also need 400 g of chicken fillet and 150 g of semolina. We take oil, salt and pepper as needed.

The cooking process is very simple:

Cover the broken pieces with a thin layer of mayonnaise and set aside;
Pour salt, pepper into the semolina, it is also a good idea to add dried dill;
After mixing the breading mixture, put a piece of meat on it, press it strongly so that the breading is as firmly attached to the chop as possible;
Fry in oil for about five minutes on both sides.

With the addition of cheese

Chicken and cheese are the perfect combination!

For 1 breast we cook:

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

This is done like this:

Broken pieces of breast (there should be 4 of them from one fillet) sprinkle with pepper. You can use nutmeg or cardamom, and whole grain mustard is also good.
Beat eggs with salt and spices separately.
Grate the cheese.
Prepare flour in a plate.
Heat oil.
Dip the prepared chops in flour and dip in an egg.
Fry until crusty on one side.
Turning over, put some grated cheese on the fried side and, covering with a lid, wait for the cheese to melt.
Garnish the chops with green salad or potatoes and serve.

Lazy chicken fillet chops

Lazy chops come out more like meat pancakes than classic chops, but they still turn out to be delicious.

Cooking:

400 g chicken fillet;
a couple of eggs;
4 tablespoons of mayonnaise;
5 tablespoons of wheat flour;
spices, what 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 put 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, just a couple of minutes on each side.

Place the finished chops in a plate and cover with another to soften.

In a quick pan

A very quick and tasty dish.

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

With pineapple

By the way, baked chops are great in the oven, especially if you diversify the recipe and make great pineapple chops.

Need to:

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

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

Place slices of peeled and core pineapple on top of the meat slices. Spread out the thinly chopped chili rings next.

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

Chicken schnitzel

Chicken schnitzel differs from a regular chop only in that during its preparation, the beaten pieces of meat are first rolled in flour, then dipped in ice cream, then sprinkled with breadcrumbs and only after that they are fried.

After tasting this wonderful schnitzel, everyone will be asking for a supplement.

For two chicken breasts, a lion is made from a mixture of 50 ml of milk and two eggs, as well as with the addition of pepper and salt.

Per pound fillet is taken:

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

Fillet, cut into thin long beautiful strips, season with salt and pepper, add herbs, honey and mustard. The marinade should stand for at least half an hour. Meanwhile, fry the onion cut into half rings in oil and add the marinated chicken to it. Fry everything again so that the chicken becomes beautiful and ready.

You can garnish the dish with potatoes or rice.

Good Chop Rules

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

To make the product tender and juicy, do not buy chicken fillets, look for chicken fillets.
The meat must be washed in a piece and allowed to dry. If you wash the sliced pieces or dry them poorly, the water will get into the pan with the meat and instantly reduce the heat of the oil. The crust then forms slowly, which means that the chop will lose its already low juiciness.
Cut only across the fibers and in one thickness - ideally a centimeter or one and a half each piece.
Fight back gently, but well. Not strong, but enough to destroy all fiber connections.
Any recipe will only benefit if the meat is pre-marinated. This is due to the fact that the chicken itself is rather bland and adding "peppercorn" is never harmful to it. It can be ordinary vegetable oil with garlic or onion, or spices. The main thing is to marinate two hours before frying. Even simple mustard, if sprinkled on meat, will save it from losing juice and add some zest to the taste.
The fact that there was no room for salt in the previous tip 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 hard and tasteless. Only after the crust has formed can the salt be added. This tip applies to recipes where meat is directly fried in oil. When using batter, you need to salt immediately.
Chops in batter, in a "fur coat" or in flour are not just cooking options, but different ways to preserve juiciness.
The heat is a lot, the oil is not enough. Fry in a hot skillet, two to three minutes for each side is enough.

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

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.

During this time, rice or pasta will be perfectly cooked, all you have to do is cut vegetables and in the blink of an eye a dish of such a restaurant type is already on the table, pleases your household!

Total cooking time - 0 hours 35 minutes
Active cooking time - 0 hours 25 minutes
Cost - Average Cost
Calorie content per 100 g - 174 kcal
Servings Per Container - 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 tablespoons
Garlic - 4 pcs. (clove)
Milk - 2 tablespoons
Black pepper - to taste
Salt to taste
Breadcrumbs- optional
Cherry tomatoes - optional
Semi-hard cheese - optional
Basil - optional
Vegetable oil- 40 g

Preparation:

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

Fry for another 2 minutes. If your chop was as thinly beaten as mine - this time is enough for full readiness.
We serve chicken chops with any side dish, all to your taste.

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