Dietary chicken breast meat is appreciated by many chefs. At first glance it may seem that making a tasty dish out of it is difficult, since this part of the chicken is almost completely devoid of fat. The slightest mistake - and the meat will be dried out, so it will become inedible. However, an experienced chef will not allow such a mistake and will be able to cook tender and juicy chops from chicken breast even in a frying pan. Having at least a little experience and knowing some secrets, the usual hostess will cope with this task.
Cooking Features
Cooking tender and juicy chicken breast chops is actually not easy, if you do not know some of the subtleties. But the possession of these secrets will make the task easy to accomplish, even for a novice chef.
- Chicken breast meat is not really fat, so it is easy to overdry. To avoid this, do not exceed the cooking time for chops from chicken fillet in a pan: you need to fry them for only 5 minutes on each side.
- The most succulent chops come from fresh meat. Chilled chicken fillet does not lose juiciness. But frozen poultry for frying in a pan fits much less. It can be used to make chops only when properly defrosted. If you do not immerse the fillets in warm water, do not heat them in the microwave, and let them thaw in the refrigerator without a sharp temperature drop, then the chops will also come off quite good.
- Chicken fillet can be cut into chops either against the fibers or 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 crawl away when beating.
- Chicken fillet should be beaten before frying, but it is advisable to do this without undue diligence, because otherwise the chop will turn out to be full of holes.
- Beat chicken breast fillets best through polyethylene. In this case, the meat will not stick to the culinary hammer, the juice will not splash and stain nearby objects.
- Roast chicken chops preferably in large amounts of butter. Dip chops should be in hot oil. Otherwise they may burn and dry out during the long frying process.
If you fry chops in breading or in batter, they will be juicier. Juicy chicken breast will add fatty sauce if it is slightly stewed in it.
A simple recipe for chicken breast chops
Composition:
- 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 leave.
Method of preparation:
- Wash chicken breast fillets, pat dry with a kitchen towel, cut into small pieces about one and a half centimeters thick.
- Put the pieces of chicken fillet in a plastic bag, repel through it from both sides.
- Take the meat out of the bag.
- In a small bowl, mix pepper, salt, basil, and mustard, adding a teaspoon of vegetable oil.
- Rub the chicken chops with this mixture, leave them to marinate for 10-15 minutes.
- In a clean bowl, beat the eggs.
- In another container, sift flour.
- Place the pan on the stove, pour a few spoons of vegetable oil into it.
- When the butter warms up, roll each chop into the flour, dip it in the egg, again, zest it in the flour and place in the pan in the boiling oil.
- After 5 minutes, turn the chops up and fry them on the other side about the same.
This recipe for cooking chicken breast chops is classic. If you strictly follow the instructions in the recipe and the above rules, they will come out tender and tasty.
Chicken breast chops with tomatoes and cheese
Composition:
- chicken breast fillet - 0, 6 kg;
- chicken egg - 2 pcs .;
- tomatoes - 0, 3 kg;
- hard cheese - 150 g;
- milk - 50 ml;
- breadcrumbs - how much will go;
- salt, spices - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Wash chicken breast fillets, pat dry with paper napkins, sprinkle with salt and spices on both sides, leave to marinate for 15 minutes.
- In the bowl, break the eggs, add milk to them, whisk together.
- Put the breadcrumbs on a flat plate.
- Cheese finely grate.
- Wash the tomatoes and cut them into thin circles with a sharp knife.
- Heat oil in a pan. On one side, fry the chicken chops in it, dipping them in the milk-egg mixture and breading them in breadcrumbs.
- Turning the chops, roasted on one side, put the tomato slices on them and sprinkle with cheese.
- Reduce the heat, cover the pan and cook the chops for another 10-15 minutes until the cheese has melted.
Chicken chops cooked in a pan with this recipe can be served even for the holiday table.
Chops in milk sauce
Composition:
- chicken breast fillet - 0, 6 kg;
- butter - 30 g;
- flour - 50 g;
- milk - 0, 4 l;
- turmeric - 2-3 g;
- salt, pepper - to taste.
Method of preparation:
- Prepare the chicken fillet by washing it out, dried, cut into portions and beaten.
- Rub chops with a mixture of salt and pepper.
- Melt butter in a pan, add flour and lightly fry it.
- Pour milk into the pan in a small stream, carefully stirring the sauce. Cook it, stirring it until it thickens. Add turmeric and mix well.
- Heat the vegetable oil in a clean pan and fry the chops in it, giving only 2-3 minutes to each side.
- Fold the chops into the frying pan with the sauce, cover and simmer them in the milk sauce for 10 minutes. Turmeric will give the sauce a more appetizing look.
When serving chicken chops with a side dish, use the sauce in which they were prepared as a gravy.
Chicken breast chops in walnut breading
Composition:
- chicken breast fillet - 0, 6 kg;
- breading mix - 0, 2 kg;
- lime (or lemon) - 1 pc .;
- chicken eggs - 4 pcs .;
- walnut kernels - 0, 2 kg;
- vegetable oil - how much will leave;
- hops-suneli, salt - to taste.
Method of preparation:
- Wash the fillet, cut it, dried, into pieces 1-1.5 cm thick, repel.
- Break eggs into a bowl, squeeze lime juice into it, add salt and hop-suneli.
- Pour the chops with the mixture, leave them in it for 30 minutes in a cool place.
- Chop the kernels of walnuts in a mortar and combine with the breading mixture.
- Heat the oil in a pan.
- When removing chops from the egg mixture, roll them into the nut mix and fry from both sides until ready.
The nutty aftertaste makes the taste of chicken chops made in the pan according to this recipe unique.
From the above recipes it can be seen that making delicious chicken breast chops is not that difficult. It also does not take much time.
