Many people don't even realize how juicy and tender chicken breast chops can be. It is generally accepted that after heat treatment, poultry fillet must turn out dry and a little “rubbery”. To refute this statement, you can cook your own chicken chops using one of the recipes described below.
The first step is to consider the classic version of chops. For work, as a rule, white poultry meat is used. You can buy ready-made fillets at any grocery store or cut the breast yourself from a whole chicken carcass, and then carefully remove the skin and separate the meat from the bone.
It is better to use fresh or chilled meat. If you take a frozen product, then it is advisable to carry out the thawing process naturally. You should not use water or use a microwave for this.
To work you will need a minimum set of basic components:
- chicken breast – 1 pc.;
- salt - a pinch;
- flour – 1 tbsp. l.;
- egg – 1 pc.;
- spices - according to taste preferences;
- Refined sunflower oil - how much will it take?
How to properly cook classic chicken breast chops:
- Rinse the meat well and then dry it with a regular napkin or paper towel.
- Using a sharp knife, cut the fillet into equal pieces no more than one and a half centimeters thick. Here you need to take into account one important point: you need to cut the meat only across the grain.
- Place all the pieces on a cutting board and beat with the flat side of a kitchen hammer. In principle, this is not necessary.
- Heat the oil well in a frying pan.
- Prepare two clean plates. In one, beat the egg with salt, and in the other add flour.
- As you know, white meat contains virtually no fat and cooks very quickly. To prevent the fillet from losing all its juice during heat treatment and becoming too dry, it is better to “seal” its surface. Each piece must first be rolled in flour and then dipped in egg.
- Transfer the pieces to a frying pan and fry in boiling fat for 4 - 5 minutes on each side. If you suddenly have doubts about the degree of readiness, then at the end of the process you can cover the frying pan with a lid and wait about 2-3 more minutes.
Chops prepared according to this recipe will definitely turn out soft, juicy and very flavorful.
Cooking breaded
Alternatively, to “seal” the pores of chicken fillet pieces, you can bread it in breadcrumbs. To make unleavened meat more flavorful, it would be good to treat it with garlic.
To work you will need:
- whole chicken breast – 1 pc.;
- table salt – 0.5 tsp;
- egg – 1 pc.;
- freshly ground pepper - to taste;
- peeled garlic – 3 – 5 cloves;
- crackers - for breading;
- sunflower oil - as much as needed.
How to cook simple breaded chops:
- Cut the washed and dried meat into pieces (necessarily across the grain), holding the knife slightly diagonally at a slight angle.
- Beat the workpieces with a hammer. In order not to damage the tender meat and not to splash the work table, it is advisable to cover the fillet with cling film.
- Salt the chicken pieces, sprinkle with pepper and generously coat with garlic, after squeezing it through a press.
- Take two shallow plates. In one, beat the eggs as usual, and pour breadcrumbs into the other.
- First dip each piece in the egg and then coat it in breadcrumbs.
- Fry the chops until golden brown on medium heat.
The inside of the meat is very tender, and the aromatic crispy crust will be a wonderful contrasting addition to it.
How to make it in batter
You can also use batter instead of breading as a protective layer. This is a slightly runny dough with a creamy consistency, into which the pieces are dipped before frying.
Here to prepare the chops you will need:
- chicken fillet – 450 g;
- fine salt – 0.5 tsp;
- wheat flour – 70 g;
- egg – 2 pcs.;
- sour cream – 50 ml;
- refined vegetable oil - how much will be needed;
- pepper - to taste.
To make delicious chicken breast chops in batter, you need:
- Rinse and dry the fillets with napkins. Cut into pieces at least 1 cm thick (lengthwise or crosswise does not matter).
- Beat the meat, then grate with ground pepper and salt and put in the refrigerator for about a quarter of an hour.
- Beat the eggs. Add a little salt, freshly ground pepper, and then sour cream.
- Continuing mixing, add flour in small portions. The consistency of the mixture will resemble sour cream.
- Place the prepared meat in the prepared batter and place it in a frying pan. To avoid getting your hands dirty, it is better to use a fork.
- Fry on each side for 3 minutes.
The ideal side dish for these chops would be soft mashed potatoes.
Chicken chops with cheese
Chicken breast chops will become even more flavorful if you cook them under a delicate cheese crust.
In this case, you will also need the simplest products:
- cheese (any hard) – 200 g;
- chicken breast – 1 pc.;
- table salt – 0.5 tsp;
- flour – 100 − 110 g;
- spices (grainy mustard, pepper, cardamom and nutmeg) - according to taste preferences;
- egg – 2 pcs.;
- vegetable oil - how much will it take?
The cooking method is largely similar to the previous options:
- Wash the breast under running water and then dry it, first removing the skin from the surface.
- Carefully remove the bones and cut the remaining fillet into 4 equal pieces.
- Beat the workpieces with a hammer.
- Sprinkle each slice with spices.
- Separately, beat the eggs in a bowl, adding the selected spices and a little salt to the resulting mass.
- Finely grate the cheese.
- Pour flour onto the table in a heap.
- Place a deep frying pan (or Dutch oven) on the stove. Pour oil into it.
- First roll the fillet pieces in flour and then dip into the egg mixture.
- Fry in hot fat for 5 minutes.
- Turn the pieces over and sprinkle grated cheese on top.
- Fry for another 3 - 5 minutes until they are browned on the bottom.
For perfect presentation, chops can be placed on a plate lined with lettuce leaves.
In semolina
Those who do not like hard ground breadcrumbs can use regular semolina to bread chicken breast chops.
Semolina creates a delicate boundary layer around the meat and will crunch pleasantly on the teeth when bitten.
The following components will be required:
- chicken fillet – 1 pc.;
- egg – 2 pcs.;
- semolina – 100 g;
- salt and pepper - one pinch each;
- mayonnaise (any fat content) – 10 g.
How to make chops in semolina:
- Cut the well-washed fillet into pieces with a knife.
- Beat the blanks on both sides with a hammer, and then lightly pepper and salt at the same time.
- Separately, combine eggs with salt and mayonnaise.
- First roll the fillet pieces in semolina, then dip them into the omelette mixture, and then place them in a frying pan with hot oil and fry until a beautiful crust forms on both sides.
These chops can be served with fresh herbs and any sauce.
Delicious chicken breast schnitzel
If you deep fry chicken breast chops after breading, you will get amazing schnitzels. This dish will pleasantly diversify the boring everyday menu and lift the spirits of everyone in the household.
To work you will need:
- chicken breast – 2 pcs.;
- crackers - as much as needed;
- any vegetable oil - how much will be needed;
- wheat flour - a couple of spoons.
For leison:
- whole milk – 40 − 60 ml;
- salt - a pinch;
- egg – 2 pcs.;
- pepper - according to taste preferences.
Schnitzel preparation steps:
- Wrap the breasts in thin cling film and then beat well on both sides.
- For the leison, first of all you need to lightly beat the eggs with a fork. Add salt, whole milk, pepper and mix. This mixture will allow the breading to stick well to the meat and not crumble.
- Prepare three shallow, clean plates. You need to pour crackers into one, flour into the second, and pour leison into the third.
- Coat the bottom of the pan with oil and place the dish on the fire.
- Process the chopped pieces of meat in the prepared products in the following order: flour - lezon - flour - lezon - crackers.
- Place them in a frying pan and fry for 2 - 3 minutes on each side.
Place the finished schnitzels first on a napkin to remove excess fat, and then serve with any side dish.
With mustard-honey sauce
To ensure that white poultry chops not only become more tender after cooking, but also acquire a pleasant, slightly sweet taste, they can be cooked in the original mustard-honey sauce. True, in this case it is better not to fry them, but to bake them in the oven.
To work you will need a limited set of products:
- chicken breast – 1 pc.;
- salt – 0.5 tsp;
- natural honey – 70 g;
- pepper - according to taste preferences;
- table mustard – 20 g;
- any spices to taste.
To cook unusual chicken breast chops in the oven, you need:
- Rinse the meat and dry thoroughly.
- Remove all bones and cut the flesh into two parts. Salt each half and sprinkle generously with pepper.
- To prepare the sauce, you just need to mix table mustard and honey in one bowl.
- Spread this mixture over the pieces of meat and leave to marinate for 10 minutes.
- Preheat the oven to 210 degrees.
- Place the processed fillet in a mold (or on a baking sheet) and pour over the remaining sauce.
- Place in the oven for half an hour to bake.
While cooking, a magical honey aroma will spread throughout the kitchen. Such smells will immediately create an appetite. While still warm, chops are best served with fresh vegetables.
Holiday chops with pineapples
Fans of original recipes and non-standard solutions will definitely like chicken breast chops with pineapples under a delicate cheese crust. This dish is ideal for a festive feast. The hostess will have something to show off to her guests.
For this recipe you only need three main ingredients:
- chicken fillet - 0.5 kg;
- hard cheese – 150 g;
- canned pineapples (rings) – 1 can.
For decoration: black olives and fresh herbs (parsley).
The cooking method is simple:
- Wash the fillet and cut it randomly into pieces (no thicker than one centimeter).
- Lightly tap them using the flat side of the hammer.
- Season the prepared pieces with salt and pepper.
- Place one pineapple ring on each piece of meat.
- Treat the inside of the baking sheet with any vegetable oil.
- Place the pieces on it and place them in a preheated oven for baking for 20 minutes. In this case, the flame should be small.
- Grate the cheese using a fine mesh grater. Sprinkle the chops with it and put it back into the oven for literally 3 - 5 minutes. This time is enough for the cheese to melt.
All you have to do is place the finished chops on a wide plate and garnish with sprigs of fresh parsley, and place one olive in the center of each piece. It is better to eat the dish while still warm, before the cheese has time to harden. In principle, there is no need for a side dish for it.
No similar materials
Are you looking for a recipe for the simplest meat dish that does not require complex techniques? Then try frying entrecote, steak or, more simply, chops from chicken fillet. They are very tasty, but most importantly, they are easy to prepare. Tender, appetizing and juicy pulp will be a worthy addition to side dishes on the festive and everyday table.
How to cook chicken chops
If you want to prevent the preparation of an appetizing and moderately high-calorie dinner from suddenly turning into a problem, you will have to learn some culinary subtleties and secrets of processing chicken meat. Here are some practical tips:
- Chicken chops are made from chicken fillet. The meat from this part of the carcass is especially tender.
- The fillet is always cut into slices across the grain, no more than one and a half centimeters thick.
- Before cooking the chops, be sure to rinse and dry the meat, otherwise the juices will drip into the pan and lower the temperature of the oil.
- If you don’t have a fresh piece on hand, then you can use frozen meat, but remember: you need to defrost it gradually. It’s good if you move a piece from the freezer to the bottom shelf of the refrigerator in the evening.
- It is advisable to beat the chicken without much enthusiasm, otherwise the piece will show through, and after frying, instead of a juicy chop, you will get a piece of rubber.
Batter
As for other flavoring additives, aromatic spices and herbs, you can add a few grams to the batter or lightly season the already beaten meat with them. The batter for chicken chops can be prepared using an easy recipe, for example, bathing the meat in egg and flour. It is also possible to roll a piece of fillet in breadcrumbs. If you want to surprise your loved ones, then use sesame seeds instead of simple breading. This chicken under a fur coat will turn out to be especially tender, but with spicy notes.
Chicken chops - recipe with photos
Experienced chefs always know how to cook tender chicken meat. In addition, each cook has his own extraordinary recipe for chicken fillet chops. It is more difficult for beginners to immediately pick up and remember all the subtleties of this dish. Therefore, for those who have just begun to master the culinary science, they came up with photo recipes. A detailed description and step-by-step photos help beginners figure out the approximate sequence of all processes and see the final result in advance. Try the recipes below too.
Chicken chops in batter
- Cooking time: 15 minutes.
- Number of servings: for 4-5 persons.
- Calorie content of the dish: 166.4 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
Do you want to prepare a healthy lunch without any hassle? Then try this simple recipe. A delicate sour cream batter reliably envelops the chicken meat, making it especially tender and juicy. If you like more savory dishes or want to add variety to your daily menu, try adding special spices for chicken or a clove of garlic passed through a press into the batter.
Ingredients:
- fillet – 500 g;
- eggs – 2 pcs.;
- sour cream – 2 tbsp. l.;
- flour – 4 tbsp. l.
Cooking method:
- Cut the fillet into slices, wrap in film and beat.
- Combine the beaten eggs with sour cream until smooth, add flour and spices.
- Dip the chicken into the mixture and place in the heated oil.
- Fry chicken breast chops in batter on medium gas for 5-7 minutes.
In the oven
- Number of servings: 4 persons.
- Calorie content of the dish: 126.6 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
For some reason, it is generally accepted that chicken breast chops can only be cooked in a frying pan. In reality, this is not entirely true. You can even make a truly worthy addition to a potato side dish or porridge in the oven or microwave. In addition, preparing such a dish is much easier, because there is no need to constantly stand and watch that the chicken does not burn.
Ingredients:
- milk – 400 ml;
- chicken – 600 g;
- wheat flour - 4 tbsp. l.;
- eggs – 2 pcs.;
- crackers – 30 g.
Cooking method:
- Season the meat with salt, sprinkle with pepper and cover completely with milk.
- Set the bowl aside and let the meat marinate for half an hour.
- Pour the flour and breadcrumbs onto separate plates and beat the eggs with a whisk.
- We first roll the meat pieces in wheat flour, then dip them in the egg, and then in the breadcrumbs.
- Place the fillet on a baking sheet lined with parchment.
- Bake the chicken fillet chops in the oven for 15 minutes, turning the meat to the other side up halfway through the cycle.
With tomatoes
- Number of servings: 5-6 persons.
- Calorie content of the dish: 292.9 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
How to cook chicken breast chops so that the meat does not lose its juiciness? Try baking it, putting a thin tomato slice on each piece and decorating everything with a cap of grated cheese. This dish certainly won’t turn out tough or bland and your family will definitely like it. You can serve juicy meat with tomatoes with any side dish.
Ingredients:
- breast – 500 g;
- mayonnaise – 50 g;
- eggs – 2 pcs.;
- flour – 100 g;
- grated cheese – 1 tbsp;
- tomatoes – 3 pcs.
Cooking method:
- Cut the loin into portions and beat lightly with a hammer.
- How to make the batter: beat the eggs, add flour and spices.
- Heat the sunflower oil thoroughly in a saucepan.
- Dip each piece of chicken in the batter, place on the bottom of the saucepan and fry for 2 minutes.
- Cover the bottom of the pan with a thick layer of foil and place pieces of chops on it.
- Place tomato slices on top of the meat, grease the vegetables with mayonnaise, and sprinkle with cheese.
- The chicken chop is baked in the oven with tomatoes at 180°C.
With cheese
- Cooking time: 20 minutes.
- Number of servings: 4-5 persons.
- Calorie content of the dish: 128.5 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Soft, juicy, tender, aromatic, tasty - this is the only way to describe chicken fillet cooked in creamy batter. How to make this breading? Everything is very simple: you just need to grate the processed cheese and combine it with chicken yolk, white or a whole egg. However, remember that the aromatic spices do not overwhelm the subtle creamy taste; season the fillet only with ground black pepper.
Ingredients:
- fillet – 600 g;
- milk – ½ tbsp.;
- flour – 2 tbsp. l.;
- processed cheese – 2 packs;
- breadcrumbs – 20 g;
- eggs – 2 pcs.
Cooking method:
- Cut the fillet into pieces, beat with a hammer, wrapping it in foil in advance.
- Combine grated cheese, milk, eggs and flour. To prevent the cheese from sticking to the grater, it is advisable to cool it in the freezer for a couple of minutes.
- Dip each piece of meat first into the liquid mixture, and then roll in breadcrumbs.
- Fry chicken chops in cheese batter in olive oil to reduce the calorie content of the dish.
In breadcrumbs
- Cooking time: 45 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 244.5 kcal.
- Purpose: for lunch.
- Cuisine: oriental.
- Difficulty of preparation: medium.
Everyone knows how to make batter from breadcrumbs for chicken meat. This dish is already considered traditional in Russian cuisine and is regularly prepared as a hearty addition to side dishes. If you are already tired of the classic recipe, then try to diversify the breading by mixing crackers with a handful of nuts. The tender chicken goes well with the subtle nutty aftertaste.
Ingredients:
- brisket – 200 g;
- bread crumbs – 1 tbsp;
- chopped walnut kernels - ½ tbsp.;
- eggs – 2 pcs.;
- lime – 1 pc.
Cooking method:
- Cut the brisket into even pieces, wrap it in film and beat it.
- Using a spoon, mix the marinade of eggs, lime juice and oriental spices.
- Pour the marinade over the meat and leave for a couple of hours.
- Mix chopped nuts with breading.
- Roll the chicken in breadcrumbs and place the pieces on a hot roasting pan.
- Fry breaded chicken chops until crispy.
With mushrooms
- Cooking time: 45-50 minutes.
- Number of servings: 4 persons.
- Calorie content of the dish: 94.4 kcal.
- Destination: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
This version of the dish is often prepared in the oven, first slightly poaching the chicken in a frying pan. As a rule, all these processes take up a considerable portion of time, which is why chicken chops with mushrooms and cheese are losing their popularity. However, there is an easier option - to do the same directly in the frying pan. The main thing is not to overcook the meat: as soon as the cheese on top of the mushrooms begins to melt, immediately place it on a plate.
Ingredients:
- two fillets – 200 g each;
- champignons – 300 g;
- cheese – ½ tbsp.;
- medium-sized eggs – 2 pcs.;
- milk – 3 tbsp. l.
Cooking method:
- We wash the meat, dry it and divide it in half.
- We transfer each piece into polyethylene and beat it off from all edges.
- Season the fillet with spices, mix with egg and milk, and leave to marinate.
- Then sauté the mushrooms, cut into slices, in a frying pan.
- After half an hour, fry the chicken fillet until lightly browned.
- Turn the meat over, place a portion of mushrooms on top, sprinkle with cheese.
- Cook the meat for 1.5-2 minutes or until the cheese coating is completely dissolved.
In a frying pan
- Cooking time: 10 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 127.6 kcal.
- Purpose: for dinner.
- Cuisine: Russian.
- Difficulty of preparation: easy.
How often, when you come home from work, do you deny yourself a full dinner, wanting to save some free time? Quick custard porridges from bags, instant noodles and frozen semi-finished products - these dishes have become the basis of nutrition for the majority of the working population. Why play with your health when you can prepare a delicious meal in just a few minutes? Just use this recipe with photos.
Ingredients:
- breast - 2 halves;
- soy sauce – 30 g;
- spices and herbs.
Cooking method:
- From each piece we separate the bottom part, filet mignon.
- We make uniform diamond-shaped cuts 4 mm thick across the chicken fillet.
- Rub the meat with spices and soy sauce, remove to rest for 15 minutes.
- Fry the chicken chops in a frying pan for a few minutes on each edge.
- Reduce heat to medium, add a little water, cover the pan with a lid and cook until the liquid has completely evaporated.
With tomatoes and cheese
- Cooking time: 40 minutes.
- Number of servings: for 8 persons.
- Calorie content of the dish: 130.9 kcal.
- Purpose: for garnish.
- Cuisine: Russian.
- Difficulty of preparation: easy.
Have you most likely tried the famous dish called meat in French more than once? If you liked it, then you simply must make chicken chops using a similar recipe. Just remember to put water on the stove to boil in advance to cook the pasta. By the time the meat is fried, you will already have a wonderful hot side dish ready.
Ingredients:
- breast – 600 g;
- tomatoes – 250 g;
- mayonnaise – 2 tbsp. l.;
- Dutch cheese – 150 g;
- cold pressed oil – 1 tbsp. l.
Cooking method:
- Beat portioned pieces of chicken thoroughly with a hammer and season with your favorite spices.
- Cut the tomatoes into thin slices and grate the cheese coarsely.
- Cover a heat-resistant surface with parchment and place fillet pieces on it.
- Lubricate each chop with mayonnaise, put tomatoes on top, then grated cheese.
- Chicken chop with cheese and tomatoes will be fried for 20 minutes at 190 °C.
With pineapple
- Cooking time: 35 minutes.
- Number of servings: 6-7 persons.
- Calorie content of the dish: 133.8 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: medium.
What goes perfectly with tender chicken meat? Yes, with almost everything you can find in your kitchen: garlic, soft or hard cheese, bacon, potatoes or fresh vegetables. All this is true, but sometimes you really want to cook something really unusual, for example, bake fillet with pineapple and green peas. Then try making meat according to this recipe with photos.
Ingredients:
- fillet – 1 kg;
- sweet green peas – 50 g;
- Crimean onion – 1 head;
- cheese – 300 g;
- pineapples – 350 g.
Cooking method:
- Season the chop with spices.
- On a cutting board, cut the pineapples into pieces, combine them with peas and finely chopped Crimean onions.
- Place all the components of the dish on a baking sheet in order: first - fillet, then - filling, finally - grated cheese.
- Cook chicken chops with pineapple in the oven for 25 minutes at 180°C.
In a slow cooker
- Cooking time: 25 minutes.
- Number of servings: 2 persons.
- Calorie content of the dish: 196.13 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
How to cook chicken chops in a slow cooker? In the cookbook that comes with the device, you will find one of these recipes. If suddenly the manufacturer forgot to enter it there, it doesn’t matter - use what is suggested below, but remember, in order to choose the right time for cooking such meat, you must take into account the power of the electrical appliance.
Ingredients:
- breast – 200 g;
- egg – 1 pc.;
- mayonnaise – 1 tbsp. l.;
- flour – 30 g.
Cooking method:
- We beat the meat in film on both sides, season well.
- Mix the eggs, mayonnaise and flour with a fork until smooth.
- Select the “Frying” mode on the display and set the timer for a quarter of an hour.
- Dip the meat into the egg batter and carefully place it on the bottom of the multicooker bowl.
- Fry the chops until golden brown.
- Try making lazy chops from chicken pieces: just dip them in batter and simmer in vegetable oil until crispy and golden brown.
- A chicken breast chop will turn out more interesting if its insides are stuffed with smoked balyk, bacon or pieces of cheese.
- You can dilute too thick batter with regular boiled water.
- You can only put the meat in well-heated vegetable oil, otherwise the batter will stick to the bottom of the pan.
- You need to beat the fillet with the part of the kitchen hammer on which the large and large cloves are located. Otherwise, the meat will stick to the iron and tear.
Video
The taste is incredibly tender, and the recipe is simpler than ever. This recipe is very convenient if you need to quickly prepare a meat dish, taking into account the fact that you have marinated the meat in advance. Delicious! Serve this fillet with any side dish, or better yet simply, separately with vegetables.
Ingredients for cooking:
- Mustard - 1 tbsp;
- Sour cream - 2 tbsp;
- Soy sauce - 1 tbsp;
- Chicken fillet - 500 g;
- Spices - to taste;
Preparation steps:
- Cut the chicken fillet lengthwise into two or three pieces, depending on the thickness of your fillet. Cover the fillet with cling film and beat it a little, only carefully so that the fillet does not turn into porridge. You can even use the blunt end of a hammer.
- Let's prepare the marinade; you can do this before beating the meat, or only afterwards - it doesn't matter. So: mix mustard with sour cream and add spices, soy sauce, mix into a homogeneous mass. We dip each piece in this marinade, there is no need for salt, because it is in the mustard and sauce, and we send our fillet to marinate in the refrigerator. Not for long, from one hour to several hours, because the pieces are not thick.
- Then dip each piece in flour and fry in a very hot frying pan in vegetable oil. Fry on both sides for literally a couple of minutes, no more, do not dry out these chops, they should turn out juicy. It's really very tasty. Bon appetit!
It's no secret that chicken breast cooks very quickly, but you can cook chops from it even faster.
Juicy, tender, with a crispy crust or in a delicate batter.
The preparation process does not take much time, and the result is always amazing.
Chicken breast chops - general cooking principles
Since the breast itself is quite dry, it it is not advisable to freeze and you need to cook chops from chilled meat. The pieces are cut across the grain, 1.5-2 cm thick, and beaten with a hammer. Since the meat is quite tender, you need to do this carefully, otherwise holes may form. For the same reason, there is no need to cut into slices thinner than a centimeter. The diameter of the chop increases greatly.
Prepared breasts can be marinated in various products, spices, or fried immediately. To maintain juiciness, use batter or just an egg. On top you can make a breading of breadcrumbs, flour, semolina and other products. It will also prevent moisture from escaping and promoting crust formation.
You can cook chicken breast chops on the stove or in the oven. For frying in a frying pan, use vegetable oil or a mixture of fats. After the piece has browned on one side, turn it over and cover the dish with a lid and let it simmer. In the oven, chicken breast chops are most often prepared with various fillings: vegetables, mushrooms, dried fruits, cheese. Readiness is checked by puncture; the knife should enter gently.
Recipe 1: Chicken breast chops in flourless batter
Juicy chicken breast chops that require a minimum set of ingredients and do not contain flour. A crust forms very quickly, so you need to fry the pieces of meat over medium heat so that the breast has time to cook inside.
Ingredients
Breast of one chicken;
2 tablespoons of mayonnaise;
Black pepper, salt and oil.
Preparation
1. Cut the breast into portions, about 2 cm thick.
2. Beat with a hammer.
3. Salt, pepper, stack on top of each other and leave for an hour, more if possible.
4. Beat eggs, add mayonnaise and spices. Stir until completely dissolved.
5. Place the frying pan on the stove and pour in the oil.
6. Grab the chop with a fork, dip it in beaten eggs and fry in hot oil until cooked. We check by piercing with the same fork, it should go in easily.
Recipe 2: Chicken breast chops with basil, tomato and cheese
A recipe for interesting chicken breast chops with a juicy filling. The dish is simple, but very beautiful and tasty. Instead of regular tomato circles, you can use cherry tomatoes by cutting the fruits in half. Anyone who doesn't like basil can omit it or replace it with other herbs, including dried or frozen.
Ingredients
0.6 kg breast;
2 tomatoes;
0.1 kg cheese;
3 sprigs of basil;
3 spoons of milk;
Breadcrumbs;
Spices, fat for frying.
Preparation
1. Cut the breast into portions, beat each piece, sprinkle with spices and set aside.
2. Eggs need to be beaten with milk and spices.
3. Cut the tomato into circles, grate the cheese, and simply chop the basil.
4. Dip the chop in the egg, then roll in breadcrumbs and fry in a frying pan in oil. When it turns brown on one side, turn it over.
5. Place mugs of tomatoes on the rosy side, sprinkle with basil and cheese on top. Cook covered for a couple of minutes until the cheese melts and the bottom is browned.
Recipe 3: Chicken breast chops “Mushroom”
These chicken breast chops are prepared with mushroom filling and are quite large and juicy. Ordinary champignons are used. The dish is prepared in the oven on a baking sheet for about 40 minutes, at an average temperature of about 190 degrees.
Ingredients
One large breast (0.7-0.8 kg);
0.25 kg champignons;
One onion;
0.15 kg hard cheese;
Oil, spices.
Preparation
1. Cut the breast into fairly large pieces. Gently beat, sprinkle with spices and remove.
2. Mushrooms need to be washed, defects removed and cut into small slices. Peel the onion and chop into cubes. Fry everything together in a frying pan in a small amount of oil. You can simply simmer over low heat, add salt and pepper at the end.
3. Salt the eggs and beat them with a fork or a whisk.
4. Take a chopped piece of meat, dip it in an egg, then roll it in flour and place it on a baking sheet.
5. Place a spoonful of filling and sprinkle with a thin layer of grated cheese. This must be done to secure the mushrooms with the meat and among themselves.
6. Take another chop, dip it in the egg again and roll in flour. We put it on the mushrooms.
7. Gently sprinkle with cheese, press the shavings onto the chop with your hands, grease the top with mayonnaise and bake until done.
Recipe 4: Chicken breast chops in bechamel milk sauce
An excellent recipe for chicken breast chops for those who plan to serve meat with a side dish. For the sauce, you can use both milk and liquid cream with a low fat content. And to make it beautiful and bright, you must cook it in butter and add turmeric for color.
Ingredients
0.6 kg breast;
30 gr. butter;
0.4 liters of milk (or cream);
Oil, turmeric.
Preparation
1. Cut pieces of meat, beat them, add salt.
2. Pour oil into the frying pan and put it on fire.
3. Dip the breast in flour and lightly fry in hot oil until crusty. Place the cooked pieces into a small saucepan.
4. In another frying pan, melt the butter and fry a level spoonful of wheat flour.
5. Pour in milk, stir continuously. Cook for 2-3 minutes until the sauce begins to thicken. Salt and add any spices.
6. Pour milk sauce over the fried chops and simmer for 10 minutes over low heat. At the end, add a pinch of turmeric to give the sauce a beautiful color.
Recipe 5: Chicken breast chops in First Love wine
There are several variations for preparing chicken breast chops using this recipe. They can be made with white or red wine. In the first case, the taste is delicate, in the second it is richer and brighter. For comparison, you can try both options and choose the one you like.
Ingredients
0.5 kg breast;
120 ml wine;
Large onion or 2 small ones;
2 cloves of garlic;
2 tomatoes;
Dill, fresh or dried.
Preparation
1. Prepare the meat as in previous recipes, cut it, beat it and salt it.
2. Chop the onion into half rings, simply cut the garlic cloves into several parts.
3. Pour oil into a frying pan and fry the onion. As soon as it starts to turn golden, throw in the pieces of garlic. Cook for a couple more minutes.
4. Spread the onion mass with a spoon and lay out the chops.
5. Pour in the wine, cover with a lid and simmer for 10 minutes.
6. At this time, remove the skin from the tomatoes, pour boiling water over the fruits, and cut into arbitrary slices, but not finely.
7. Send the tomatoes to the chicken, cover with a lid and simmer for another 15 minutes.
8. At the end, sprinkle with herbs.
Recipe 6: Chicken Breast Chops with Pineapple
Chicken and pineapples are almost a classic duet in which the products combine perfectly. Chicken breast chops are prepared first in a frying pan, then in the oven, on average 40 minutes is enough. The peculiarity is that the meat is fried on the stove only on one side.
Ingredients
Brisket from one carcass;
3 pineapple rings;
0.15 kg cheese;
A little oil.
Preparation
1. Cut the breast into chops and prepare as usual.
2. Dip the pieces one side into flour and fry it, do not touch the top. The oven will take care of this side, and we won’t waste time.
3. Place the pieces on a greased sheet, raw side down.
4. Place a diced pineapple on each. Fans of an exotic guest can put a whole ring on each chop.
5. Sprinkle with cheese and place in the oven until done. The pineapple juice will soak the fillet, it will become soft and tender.
Recipe 7: Chicken breast chops in kefir marinade
What makes these chicken breast chops special is the marinade. It is better to use full-fat kefir for it; you can replace it with liquid sour cream. It is better to use products at room temperature, so the process will go faster. The meat must be marinated for at least 2 hours.
Ingredients
0.2 l kefir;
Salt, black pepper;
1 teaspoon chicken seasoning;
2 cloves of garlic.
Preparation
1. Prepare the sauce. To do this, we pass the garlic cloves through a press, put them in kefir, add salt and pepper, and add seasoning for the chicken.
2. Cut the breast into portions, beat it and immerse it in kefir sauce. Let's stand.
3. Remove the pieces from the marinade and fry in hot oil on both sides until golden brown. There is no need for additional breading.
Recipe 8: Oriental Chicken Breast Chops with Soy Sauce
If everything is done correctly, the chicken turns out very soft and melts in your mouth. This recipe can be used to prepare chops from chicken breast, pork, beef, and turkey. It turns out delicious with any meat.
Ingredients
0.7 kg breast;
0.09 kg flour;
0.1 kg soy sauce;
Spoon of khmeli-suneli;
Spoon of sugar.
Preparation
1. Prepare the marinade. To do this, mix soy sauce with sugar, khmeli-suneli, and a couple of tablespoons of vegetable oil.
2. Cut the breast into thin layers, lightly beat it, dip it in the sauce and place it on top of each other. Simply pour the remaining marinade on top. Leave for an hour.
3. Beat the egg, add a couple of tablespoons of chicken marinade to it, and mix.
4. Dip the chop pieces into the egg mixture, then bread the pieces in wheat flour and fry in oil until fully cooked.
Recipe 9: Chicken Breast Chops in Teriyaki Sauce
Teriyaki sauce is famous all over the world, and its homeland is Japan. It is prepared on the basis of soy sauce and has several variations. It goes great with meat, but chicken breast chops are especially delicious with it. The recipe uses starch, you can use potato or corn starch.
Ingredients
100 ml soy sauce;
One spoon each of honey, balsamic vinegar and starch;
½ teaspoon of ginger;
10 gr. sesame;
Oil for marinade and frying.
Preparation
1. Prepare the marinade. To do this, mix honey, soy sauce, ginger, vinegar and add 2 tablespoons of oil.
2. Prepare the fillet for chops, brush with sauce. Leave to marinate.
3. Then take out the meat and fry in oil on both sides until crusty.
4. Pour the remaining sauce into the same frying pan, add starch and stirring continuously, bring to a boil.
5. Pour in half a glass of boiling water.
6. Add the fried chops and simmer under the lid for 10 minutes. They will completely absorb all the sauce. Sprinkle the finished dish with sesame seeds.
You should not use wooden cutting boards to cut chicken breasts, as they will absorb the juices and become a reservoir for germs. It is better to give preference to plastic and glass. They are much more hygienic and do not require special treatments; just wash with detergent and dry.
To bread the breasts, you can use semolina instead of flour and breadcrumbs. It is also very tasty with crushed crackers, but the cookies must be salty.
For additional juiciness, before frying, pieces of white meat can be stuffed with butter or bacon and only then breaded.
To prevent the meat juice from leaving the pieces of meat and splashing in all directions, you need to beat the breast with a hammer through a plastic bag. You can simply cover the top or put a piece inside.
Regardless of how you cook your chops, it is important not to cook the white meat too long. Otherwise, it will become dry, hard, and the piece will shrink. In a frying pan, frying a medium chop is enough for 5 minutes on each side. In the oven, the time depends on the presence or absence of filling, but on average no more than 30 minutes.
As soon as the chicken is not cooked! Even those who don’t really like its meat periodically do not disdain the same grill. But many people ignore chicken chops. They say they are a little dry, not juicy and a little fresh... However, this is either a delusion or inability! There are many ways to cook chicken chops so that they simply melt in your mouth and literally caress your taste buds. In this article we will talk about the most interesting of them.
Unusual breading
Typically, simple breadcrumbs are used for coating. However, if you are interested in your chicken chops having a pronounced, but unobtrusive taste, it is worth changing the established tradition. That is, the start of preparation is standard: the fillet is washed - dried - cut - beaten. You need to salt on one side and pepper on the other. But for breading, walnut kernels are crushed finely (but not into dust) and mixed in equal quantities with breadcrumbs and flour. Further actions are standard. Each piece is dipped in a beaten egg, then in a tempting prepared breading and fried. The only note: to get a fragrant and soft chicken chop in batter, it is better to fry it in melted butter.
Spicy chops with mint sauce
Another interesting way to make chicken chops juicy and tender is to marinate the fillets. There are a huge number of marinade recipes, but for chicken, in our opinion, the following is most suitable. Take half a glass of natural yogurt, add juice and grated lime zest, a teaspoon of coriander, two teaspoons of salt, half each of dry mustard and ground chili, and a quarter of cardamom. Yes, plus three crushed garlic cloves and a two-centimeter piece of ginger. All these components are whipped with a blender into a liquid paste, into which pieces of beaten fillet are dipped for eight hours (at least six). Before you start frying chicken chops, you need to remove them from the refrigerator so that they warm up naturally. At this time, the sauce is being prepared. For it, mint and cilantro leaves, a small cut onion, processed lime similar to the marinade, and no more than a centimeter of the same ginger are placed in a blender. When everything turns into a homogeneous mixture, pour in half a glass of yogurt and mix again. The mass is poured into a gravy boat and onto the table. Next, the chicken meat itself is prepared, a chop, in batter: each piece, dried from the marinade, is dipped in an egg, then in flour, then in breadcrumbs. It should be fried in vegetable oil and eaten with aromatic sauce.
Spicy chops
For this recipe, the fillet should not be cut into separate pieces; it should be beaten whole to a thickness of 1 centimeter. The onion is cut into thin rings. For 200 g of chicken you will need half its weight. Line a baking sheet with parchment or foil and lay out the onions. Place the fillet on top, sprinkled with your favorite seasonings. Canned pineapples, strained from the juice and mixed in mayonnaise, are placed on it (you will need the same amount of fruit as onions). These chicken chops will be baked for half an hour at 180 degrees. For beauty, they can be decorated with olive rings and parsley before serving. The taste is unexpected, but very pleasant.
Pickled cucumbers for chops
The chopped and pounded fillets are seasoned to taste and quickly fried until lightly browned - not completely, since these chicken chops are also cooked in the oven. The sheet is either smeared or lined - as you prefer. Onion rings are laid out on it, chops are placed on top, and grated pickled or pickled cucumbers are placed on them. The final touch will be evenly spread sour cream with grated cheese. The baking sheet is placed in the oven until the product is browned. It is noteworthy that thanks to the onion bed and cucumber blanket, the chicken chops are very juicy and soft. And because of the pre-frying, they are also beautiful.
Chicken chops in batter
The preparation of meat for them is traditional. Batter, however, too. Most housewives prefer to use eggs and breading (particularly flour) separately. However, remember: chicken meat (chop) in batter comes out better if the ingredients are mixed. For one and a half kilos of fillet, take 3 eggs, half a liter of milk and a quarter kilogram of flour. All this is mixed until homogeneous. It’s more convenient to use a mixer: it will take less time and there will be no lumps left. The batter is salted and seasoned - this way the spices will be distributed more evenly throughout the chops. It is curious that it is recommended to fry a chicken chop in batter twice: first - very briefly - only the meat, and then the fillet is dipped in batter and brought to perfection. It is believed that in this case the fillet breaks down into fibers less.
Custom recipe with cheese
There are many recipes for how to cook chicken chops with cheese. However, most of them advise simply spreading the grated product over the fillets and baking. It's not very interesting. Try this: mix in a bowl a third of a glass of yogurt (as always, without unnecessary additions, natural), three eggs, spices and fresh chopped herbs. This amount of food should be enough for half a kilo of chicken. Spoon the resulting mass onto each chop; This side of the breasts is placed on a heated frying pan. Sprinkle grated cheese onto the top side with a spoon. You can stop there, but then the cheese may burn when you turn it over. So it’s better to pour it with egg-yogurt sauce too. You will get a kind of chicken chop in batter, very juicy and with a layer of cheese.
Tomatoes, cheese, sour cream
Tomatoes are a very popular ingredient when cooking chicken. Still, in some ways, the skeptics are right: the meat is rather tasteless, and in combination with “golden apples” it plays with different flavor shades. Chicken chops are no exception - they are often prepared with tomatoes and in different ways. Here is one of the most successful recipes.
Breasts (a little more than 0.5 kg) are cut, beaten, salted, and seasoned with spices. Two tomatoes are cut into slices - not too thick, but not too thin. 200 grams of hard cheese is coarsely grated - we will have chicken chops with cheese, and not just with tomatoes. The dish where the culinary masterpiece will be baked is greased, fillet is placed in it, and tomatoes are placed on it. They can be seasoned with salt and pepper. The resulting “pie” is spread with rich sour cream, it is covered with cheese - and the baking sheet is sent to the oven until a brownish-golden “tan” appears on the cheese. Please note that this dish tastes best when eaten hot.
Chicken chops as filling
It is commonly believed that such a dish requires a side dish. However, it will be much more interesting to bake unusual “pies”. First, chicken chops are prepared (but not fried!) - the recipe suggests a ratio of 4 fillets per pound of yeast puff pastry. The dough itself is rolled out and cut into 4 equal parts. A little less than half a kilogram of champignons is cut and fried until the liquid evaporates. When they have cooled slightly, mix the mushrooms with 100 g of grated cheese and two tablespoons of thick sour cream. For each piece of dough, place one breast (beaten, peppered and salted), and mushrooms on it. The dough is folded like an envelope and the seams are carefully sealed. The top of the “pies” is brushed with milk or yolk and placed in the oven. When a bright blush appears, you can take it out and start tasting.
