Chicken fillet chops - 10 delicious recipes

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

Today we are talking about the “right” chops, we are preparing classic and lazy chicken fillet chops. Make sure - the dish can be both economical and tasty, and even festive. Now about what options can be prepared.

Classic Chicken Fillet Chops

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

Products required are as follows:

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

The dish is prepared like this:

1. Dried and chopped filet slightly beat off. Tip: when fighting meat, put pieces between two plastic bags, then there will be no spray. You can immediately put a little garlic in the bag - it will give the meat interesting notes.
2. Sprinkle the chop with freshly ground pepper and salt.
3. Beat the egg.
4. Pour flour into a separate plate for dipping.
5. After warming the pan well, dip in the egg, and then chop the flour and immediately put it on the hot oil. Turn over how a golden crust forms and fry again.

Classic chops are ready.

Breaded

Students and bachelors like to cook chops in batter - due to the batter they turn out to be thick, magnificent, satisfying. A whole mountain comes out of them, and the taste is quite nothing. So, the whole honest company will be well-fed and happy.

So, for batter per kilogram of fillet, you need:

• 2 large eggs;
• wheat flour - 8 tbsp. spoons;
• 4 good spoons of sour cream (in the absence, you can replace with milk);
• salt and pepper - as needed.

To make batter, mix beaten eggs with salt, pepper and flour. Stir until smooth. The thickness of the batter should be approximately identical to the density of liquid sour cream. If there is little flour, add.

Dip the prepared pieces of the beaten chicken into the batter and immediately send it to the very hot oil. After waiting for the formation of the first crust at the edges of the chop, turn it over to the next side and fry in 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 breadcrumbs?

This is a very simple and affordable recipe, the result of which, by the way, differs from other chops by a special crunch. If you want to crunch on a pleasant crust - fry the chicken chops in breading.

The principle of cooking meat slices is the same, but the whole secret is breaded. It can be bought ready-made, with the addition of hot or other spices. The more interesting the composition of the breading mixture is, the more original the chops will be. But if at hand there are only ready-made bread crumbs, then add a pinch of dried paprika to them - it will give aroma and taste. For lack of paprika, pour in any dry spices that are in the house - they will not be superfluous.

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

Even a recently bought pack, after standing for a short time, suddenly turns rancid, which unimaginably and irrevocably spoils the taste of chops.

Prepare chops in breadcrumbs like this:

1. Beat the egg;
2. Prepare a chopped filet;
3. Prepare a breading;
4. Heat oil;
5. Dip chops in the egg and then in breadcrumbs;
6. Fry on both sides until beautiful and crisp.

In semolina

Semolina can also be a breading, only more tender in comparison with breadcrumbs.

 

For this recipe you do not need an egg, take 2 tbsp. tablespoons of mayonnaise. Still need 400 g of chicken and 150 g of semolina. We take oil, salt and pepper as necessary.

The cooking process is very simple:

1. The beaten off pieces are coated with a thin layer of mayonnaise and set aside;
2. Pour salt and pepper into the semolina, it is nice to add dried dill as well;
3. After mixing the breading mixture, put a piece of meat on it, press it firmly so that the breading is as firmly as possible on the chop;
4. Fry in oil for about five minutes on both sides.

Read also:chicken chop recipe

With cheese

For 1 breast we cook:

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

It is done like this:

1. Chopped breast pieces (4 pieces should be obtained from one filet) sprinkle with pepper. You can use nutmeg or cardamom, as well as whole grain mustard.
2. Beat eggs with salt and spices separately.
3. Cheese grate.
4. Cook the flour in a plate.
5. Heat the oil.
6. Roll the prepared chops in flour and dip in the egg.
7. Fry until crusty on one side.
8. Turning it over, put a little grated cheese on the fried side and, having covered it with a lid, we wait for the cheese to melt.
9. Garnishing chops with green salad or potatoes, serve.

Lazy Chicken Fillet Chops

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

Cooking:

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

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 spread the meat mixture into it using a tablespoon. 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.

Put the finished chops in a plate and cover on top of another to make them softer.

In a pan in a hurry

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

With pineapple

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

Need to:

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

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

On top of the slices of meat, put sliced ​​pieces of peeled and peeled pineapple core. Next, spread the thinly sliced ​​rings of chili pepper.

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

Chicken Schnitzel

Chicken schnitzel differs from the usual chop only in that when it is cooked, the chopped pieces of meat are first chopped in flour, then dipped in ice cream, then sprinkled with breadcrumbs and only then fried.

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

Preparing schnitzel is simple:

• beat off the fillet in pieces;
• process with flour and batter, then roll in breadcrumbs and fry until cooked on both sides;
• Serve with mashed potatoes and fresh vegetable salad.

In a honey mustard marinade

It turns out very tasty chicken with mustard and honey.

A pound of fillet is taken:

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

Sliced ​​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 sliced ​​in half rings in oil and add the pickled chicken meat to it. Fry everything anew to make the chicken beautiful and ready.

You can garnish the dish with potatoes or rice.

Good chop rules

A few guidelines for making chicken chop:

1. To make the product tender and juicy, do not buy chicken fillet, look for chicken fillet.
2. Meat should be washed with a piece and allowed to dry. If you wash the sliced ​​pieces or dry them poorly, the water will fall into the pan with meat and instantly reduce the heat of the oil. The crust then forms slowly, which means the chop will lose its already low juiciness.
3. It should be cut only across the fibers and in one thickness - ideally in a centimeter or a half, each piece.
4. Beat off gently but efficiently. Slightly, but also enough to destroy all fiber bonds.
5. Any recipe will only win if the meat is previously marinated. This is due to the fact that the chicken itself is quite fresh and adding peppercorn to it is never harmful. It can be ordinary vegetable oil with garlic or onions, or spices. The main thing is to marinate for two hours before frying.Even simple mustard, if it is sprinkled with meat, will save it from the loss of juice and give some flavor to the taste.
6. The fact that there was no room for salt in the previous tip is not a mistake. Chicken chops can not be salted until the very end of frying, otherwise the salt will release all the water from them and make it hard and tasteless. Only after crusting can salt be added. This advice applies to recipes where the meat is directly fried in oil. When using batter, you need to salt immediately.
7. Chops in batter, in a "fur coat" or in flour - these are not just cooking options, but different ways to preserve juiciness.
8. Heat - a lot, oil - a little. Fry in a hot pan, two to three minutes are enough for each side.

Observing these simple recommendations, you are guaranteed to get a good result. And if you serve chops beautifully and with meaning, then the dish will become truly festive.