Delicacy of breading chops from chicken fillet. There is no need to be a cook, with chops from chicken fillet you are always at a height

Delicacy of breading chops from chicken fillet. There is no need to be a cook, with chops from chicken fillet you are always at a height

The white flesh of the chicken breast asks for chops.

Well, how to resist a gentle, soft piece?

And you can marinate it, thereby adding the juiciness and flavor of the marinade.

Most of these dishes are fried when frying, and here the flight of fancy is unlimited.

The classic crackers and flour are also used, dipping the broken chunks in a cold season or batter.

Well, how do you option breading in sesame seed? The meat of other species will turn out in it rough, and chicken - just right!

Chicken fillet chops - general cooking principles

• Chicken fillet chops fry in a pan, bake in the oven on a baking sheet or in foil. Also slightly roasted chicken meat can be extinguished.

• For chops take the breast meat. It is well washed and cut into pieces. If other types of meat for beating cut only across the fibers, the breast can be cut both along and across.

• After that, the pulp is well beaten. For this you will need a culinary hammer and a cutting board. Then the beaten off meat is prepared according to the recipe.

• White chicken meat after cooking is a little dry. Therefore, it is usually fried in batter or breaded. Due to this, the pieces are covered with a crusty crust, and all the juice released during heating is stored inside. When baking in the oven, this is achieved by sprinkling a portion of the cheese with cheese.

• Chicken fillet chops are served with a side dish or cooked with it. Chicken in harmony with potatoes, mushrooms, vegetables and pasta.

Fried chicken chops in sesame breading


• 450 grams of breast;

• three teaspoons of soy (light) sauce;

• one egg;

• a teaspoon of light liquid honey;

• lemon (freshly squeezed) juice - 1.3 Chin. spoons;

• 120 grams of wheat flour;

• two large spoons of sesame seed.

Cooking Method:

1. Slowly whisk the egg. Add soy sauce, honey, lemon juice and again blab it out. 2. Rinse the meat with plenty of water and dry thoroughly. Cut the chicken in small portions, crossing the fibers. At the same time try to keep the blade of the knife at a small angle to the plane of the table.

3. Place the chicken on the chopping board. Cover the package and slightly beat off the pulp cooking hoe. Priprichite black pepper, carefully rubbing it into the pulp. Salt is optional or only a little.

4. Place portions in a bowl, filling each layer with marinade. Set aside for half an hour.

5. Divide the prepared flour in two. Mix half with sesame seed.

6. Put the marinade meat on a towel. Dip the pieces in flour, then dip in the marinade. After that, roll again in flour, but already mixed with sesame.

7. Dip chops into hot, refined butter and fry on each side until light brown.

Fried chops from chicken fillet “Volga”, with garlic


• chicken fillet, fresh - 1 kg;

• 72% mayonnaise - 100 ml;

• three eggs;

• garlic - 4 peeled cloves;

• two tablespoons of flour;

• starch, dry - table. spoon.

Cooking Method:

1. Chicken cut into pieces of approximately centimeter thickness. Slightly beat with a hammer through the film and season with pepper and salt.

2. Combine eggs with mayonnaise, flour, starch and mix everything well with a fork. Add crushed garlic and stir again. It turns out not very liquid, completely homogeneous mass.

3. Dip the portions in a mayonnaise mixture and place in a bowl. Cover the container and remove it for 7-8 hours in a cold place.

4. Meat is fried in a well-heated vegetable fat. Each side takes 3 minutes.

Chicken fillet chops, fried in cream batter


• 600 gr. chilled fillet;

• half a cup of milk;

• baking flour, white - 2 table. lodges .;

• two processed cheese;

• wheat bread crumbs;

• two eggs, fresh.

Cooking Method:

1. Rinse the chicken with cool water. Lightly towel dry and put in the freezer. 2. When the flesh is slightly frozen, cut into pieces for chops and beat. To prevent the fibers from sticking to the hammer and tearing, cover the pieces with a bag. You can use food film.

3. Combine the milk with the melted cheese grated on a fine grater. In order to rub the cheese better, it can also be slightly frozen.

4. Add eggs, flour and seasoning as you like. Beat well with a whisk or a mixer, giving the batter a uniform consistency.

5. Roll each piece on all sides several times in breadcrumbs. Then dip in cooked cream batter and roll in breadcrumbs again.

6. Fry the meat on both sides in the heated sunflower oil until light rudiness.

“Nut Souvenir” - chicken fillet chops in walnut breading


• kilo breast;

• half a liter of light, unsharp beer;

• peanuts - 200 gr .;

• fresh eggs - 2 pcs .;

• a tablespoon of mayonnaise;

• bread crumbs (white);

• for frying vegetable oil, frozen.

Cooking Method:

1. Poultry breasts rinse well. Cut off the remnants of chicken fat from the pulp and divide each fillet in half, across.

2. Cut each half into pieces of fiber, about a centimeter thick. Beat off with a hammer and pour beer. Leave to stand for 40 minutes.

3. While stirring, combine mayonnaise with beaten eggs, add and season spices to taste.

4. In a separate bowl, combine the chopped peanuts with the breadcrumbs.

5. Remove the chicken marinade from the beer and dry each piece thoroughly.

6. Then dip dipped meat in eggs, whipped with mayonnaise. Roll on both sides in the nut mixture and fry until golden brown in vegetable fat.

Baked chicken fillet chops with a separate mushroom garnish


• half breast - 300 grams;

• 30 grams of margarine;

• 70 gr. semi hard cheese.

For garnish:

• 60 grams of flour, white;

• natural butter - 30 g;

• a tablespoon of light soy, no additives, sauce; • sweet pepper - one pc .;

• medium bulb;

• 100 gr. fresh oyster mushrooms (champignons can);

• half a cup of chicken broth or water;

• a teaspoon of finely ground thyme.

Cooking Method:

1. Closely chop the onion, cut the mushrooms into slices, and sweet pepper into slices.

2. In melted butter, heat the onions to a state of transparency. Add mushrooms and fry until almost complete evaporation of moisture. Add the pepper and simmer until softened.

3. Put the flour and mix it with vegetables. Enter soy sauce diluted with water (broth) and continue stewing with a minimum of heating for about 10 minutes. A couple of minutes before completion, pepper, add thyme and salt, removing the sample.

4. Cut the pulp along the fibers into two parts. Beat each one through the tape with a hammer.

5. Rub the meat pieces with a mixture of salt and pepper and fry on both sides for 2 minutes. on margarine. Put the meat on a baking sheet and sprinkle with big cheese crumb. Bake until it is completely melted.

6. Sprinkle with chopped greens and serve with a mushroom garnish.

Very Unusual Chicken Fillet Chops


• 700 gr. Chilled Chicken Breast;

• smoked trout - 300 gr .;

• 350 gr. spinach.

Cooking Method:

1. Rinse the spinach leaves thoroughly and leave in cold water for 20 minutes. Rinse again and put on a towel to dry.

2. Slice the prepared fillet into a narrow, sharp knife into 2-3 pieces. Salt pieces of chicken, season with freshly ground black pepper. Fry in boiling refined oil without beating. Roast not for long, on high heat, achieving a golden crust.

3. Cut trout into very thin slices and wrap pieces of fried meat in them.

4. Place a piece of spinach on a square piece of foil. Place a piece of chicken wrapped trout on it and firmly secure the edges of the foil. In the same way, prepare the remaining pieces of meat.

5. Transfer the blanks wrapped in foil to a baking sheet and bake for a quarter of an hour, at 220 degrees.

“Czech chops” of chicken fillet


• whole chicken, preferably non-refrigerated fillets;

• half a cup of 22% cream;

• ground ginger - 1 gr .;

• a small curry pinch;

• three onions;

• a glass (250 ml) of dark, weak beer;

• 2 tbsp. spoons of lean refined oil;

• 30 ml of soy, without additives, sauce (dark);

• three sprigs of fresh parsley.

Cooking Method:

1. Rinse the chicken thoroughly under water. Blot with a towel and cut in half across the fibers. Lightly repel.

2. Put ginger, black pepper, curry and salt in soy sauce. Marinade mix thoroughly and rub them with each piece of chicken.

3. Heat any fat in the pan. Dip the chops in it and fry, turning over 2 minutes to the other side.

4. Add thin half-rings of onion and simmer for 3 minutes. Stir the onions periodically.

5. Pour beer into the skillet with meat and cook on low heat under the lid.

6. After 20 minutes of quenching, enter the cream. Add chopped parsley and cook for another 5 minutes.

“Hearty Chops” of Chicken Fillet with Mushrooms in the Oven


• half a kilo fillet;

• champignons (fresh) - 150 gr .;

• two medium juicy tomatoes;

• onions - 1 head;

• mayonnaise 72% - 100 gr .;

• a small slice of fresh ginger;

• 150 gr. “Kostroma” or similar cheese;

• half an average lemon.

Cooking Method:

1. Cut the chicken fillet in half. Beat, pepper to taste, salt and moisten with lemon juice. Put the dishes with meat for half an hour in a cool place.

2. Rinse the mushrooms with water, boil until tender and cool, shifting to a colander. Slice the champignons into small pieces. Onion thin half-rings, tomatoes - rings. Separately rub the cheese and ginger into a large crumb.

3. On a baking sheet greased with vegetable fat, spread out the chicken meat. Keep a small distance between the pieces, at least 1 cm.

4. On each piece, put a little ginger, onions and 3-4 ringlets of tomatoes. Next, put on a couple of teaspoons of champignons and grease with mayonnaise. Sprinkle with cheese crumb and bake in the oven. 5. Cook half an hour at 200 degrees.

Chicken fillet chops - cooking tricks and helpful tips

• For chops, chilled fillets are better suited. Dishes from it are more succulent.

• When cutting the breast across the fibers, try to keep the knife at a slight angle. Then the size of the portion will be larger.

• If you want to cut the meat into thinner slices, lightly freeze it in the freezer.

• Fight the chicken gently, only lightly striking the meat. Otherwise, its fibers will burst, and the dish will be dryish.

• To prevent meat from sticking to the hammer, place a sheet of cellophane or food film on it when beating it.

• Chicken that is soaked or stewed in a soy sauce marinade with salt. The sauce is quite salty and the dish can be easily salted.

• Before dipping the chops in a batter, wipe the pieces dry with a towel. The dough will not “slip off” and will evenly cover the entire piece. You can also roll them in flour.

• Before breaking in the breading, be sure to dip the portioned pieces in a loose egg. The breading will cover the pieces of meat evenly and will not “lump” into lumps.

• Do you really want to surprise your dish? Slice hard, spicy cheese with “wedges” 2 centimeters long. Scoop in the ready-made chop and send it to the oven for a few minutes. As an option, you can do this with sweet peppers, smoked bacon. Garlic will do.

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