Chicken breast is valued as a dietary product, but since it is completely devoid of fat, it requires special attention when preparing so that the dish does not turn out dry. Chicken fillet chops in a frying pan win compared to other recipes, as they always turn out tasty and tender.

This dish is also attractive because it does not require much time to prepare, and there are no special secrets either.

Chicken fillet chops in a frying pan: proven tips

Chops can be made from pork or beef, but from chicken, in my opinion, they turn out more tender.

That’s actually all the secrets of cooking, but by using different roasting methods, you can get different tastes.

Classic recipe for chicken chops in a frying pan

Ingredients:

• 1 chicken breast
• eggs - 2 pcs
• vegetable oil
• spices

How to cook:

1. Prepare chicken meat as described above.
2. Take two bowls. Break the eggs into one, add salt and beat lightly with a whisk or fork until smooth. Pour flour into the second one.
3. Pour vegetable oil into a frying pan and heat well.
4. I often see in recipes that they are dipped first in egg, then in flour. You can do it this way, but I do the opposite. First, I dip the chicken meat in flour, then in the egg and place it in hot oil for frying. With this option, the flour does not burn, and the chops turn out like in batter. With this method, you don’t have to think about whether there’s enough batter or not. If you don’t have enough eggs, we’ll add it, and if we add a little flour, we’ll also add it, it’s very convenient.
5. Fry over low heat for 3 - 5 minutes on each side. If you have doubts about whether the meat will be cooked or not, you can fry it on one side, then turn it over and cover it with a lid. Leave for 3 minutes, remove the lid and finish cooking without it.

Chicken fillet chops in a frying pan in breadcrumbs

If you want chops with a crispy crust, you can make a breading of breadcrumbs.

Ingredients:

• chicken fillet - 700 gr
• egg - 1 pc.
• mayonnaise - 1 tbsp. l.
• crackers
• salt, garlic, spices
• vegetable oil for frying

Chicken chops in a frying pan in batter

Try making chicken chops in batter. The meat wrapped in dough is tender and tasty.

Ingredients:

• salt, pepper, garlic
• frying oil

for batter:

• 1 egg
• 1 tbsp. l. sour cream
• 1 tbsp. l. flour
• salt, seasoning for chicken

Recipe:

1. We already know how to prepare chicken for frying.
2. Make the batter - break an egg into a bowl, add salt, and beat with a whisk. Add sour cream, beat, then add flour, chicken seasoning. Mix everything well to form a homogeneous dough similar in thickness to sour cream.
3. Dip the chops in the batter and fry on both sides in a frying pan in hot oil until golden brown.

Batter can be made not only with sour cream, but also with water and milk.

Milk batter

Beat 2 eggs until foamy, add 100 ml of milk, salt, a pinch of sugar - beat everything together. Add 100 grams of flour, but not immediately, gradually, since the flour is different. Stir until the dough thickens to the desired consistency.

Fluffy batter with whipped egg whites

Using a mixer, beat the egg whites until fluffy white foam. In another bowl, beat the yolk with 1 tbsp. l. water and ¼ tsp. salt. You can add plain water, mineral water or whey. Then add about 100 grams of flour to the yolk. Add gradually, you should get a dough with the consistency of thick sour cream. Add a little whipped egg white, mix well and fold into the remaining egg white. Gently mix the whipped whites with the yolk batter from bottom to top. You should get a homogeneous fluffy mass.

Creamy batter

Using a mixer, beat 2 eggs with a pinch of salt, then add 2 grated processed cheeses and beat together. Continuing to beat, add 100 ml of milk and 40 grams of flour.

Chicken fillet chops with cheese and tomatoes

Chops prepared using any of the proposed methods are suitable for both a family meal and a holiday table. But this recipe with cheese and tomatoes will be a worthy decoration.

Step-by-step recipe with photos:

Place the finished chops on a plate, garnish with parsley sprigs and serve hot to guests.

Chops in a frying pan with cheese - video recipe

I suggest watching an interesting video recipe for making chops with cheese, but the cheese is not baked in the oven, but together with the meat in batter, I think it’s delicious.

Cook chicken fillet chops in a frying pan, delight yourself and your loved ones with a tender and tasty dish.
Bon appetit!
Elena Kasatova. See you by the fireplace.

Dietary chicken breast meat is valued by many chefs. At first glance, it may seem difficult to make a tasty dish from it, since this part of the chicken is almost completely devoid of fat. The slightest mistake - and the meat will be overdried, so that it becomes 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 frying pan. Having at least a little experience and knowing some secrets, an ordinary housewife can cope with this task.

Cooking features

Cooking tender and juicy chicken breast chops is actually not easy if you don’t know some of the subtleties. But mastery of these secrets will make the task easily accomplished even for a novice cook.

• Chicken breast meat isn't really fatty, so it's easy to dry it out. To prevent this from happening, you should not exceed the cooking time for chicken fillet chops in a frying pan: you only need to fry them for 5 minutes on each side.
• The juiciest chops come from fresh meat. Chilled chicken fillet does not lose its juiciness. But frozen poultry is much less suitable for frying in a pan. It can only be used for cooking chops if it is properly defrosted. If you do not immerse the fillet in warm water, do not heat it in the microwave, but let it thaw in the refrigerator without a sharp temperature change, then the chops will also turn out quite good.
• You can cut chicken fillet into chops both against the grain 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 spread when beating.
• Before frying, you need to beat the chicken fillet, but it is advisable to do this without excessive zeal, as otherwise the chop will turn out to be “leaky.”
• It is best to pound chicken breast fillets through polyethylene. In this case, the meat will not stick to the culinary hammer, the juice will not splash and stain nearby objects.
• It is advisable to fry chicken chops in a large amount of oil. The chops should be immersed in hot oil. Otherwise, they may burn and dry out during long frying.

If you fry the chops breaded or battered, they will be juicier. The rich sauce will also add juiciness to the chicken breast if you simmer it in it a little.

Easy chicken breast chops 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 be needed.

Cooking method:

• Wash the chicken breast fillet, dry it with a kitchen towel, cut into small pieces about one and a half centimeters thick.
• Place the pieces of chicken fillet in a plastic bag, beat it through on both sides.
• Remove the meat from the bag.
• In a small container, mix pepper, salt, basil and mustard, adding a teaspoon of vegetable oil.
• Rub the chicken chops with this mixture and leave them to marinate for 10-15 minutes.
• In a clean bowl, beat the eggs.
• Sift the flour into another container.
• Place the frying pan on the stove, pour a few tablespoons of vegetable oil into it.
• When the oil is hot, dredge each chop in flour, dip in the egg, coat in flour again and place in the pan in the hot oil.
• After 5 minutes, turn the chops over and fry them on the other side for about the same amount.

Video recipe for the occasion:

This recipe for chicken breast chops is classic. If you strictly follow the directions in the recipe and the above rules, they will turn out tender and tasty.

Chicken breast chops with tomatoes and cheese

• 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 be needed;
• salt, spices - to taste;
• vegetable oil - how much will be needed.

Cooking method:

• Wash the chicken breast fillet, dry it with paper towels, sprinkle salt and spices on both sides, and leave to marinate for 15 minutes.
• Break the eggs into a bowl, add milk to them, and beat with a whisk.
• Place breadcrumbs in a flat plate.
• Finely grate the cheese.
• Wash the tomatoes and cut into thin slices with a sharp knife.
• Heat oil in a frying pan. Fry chicken chops in it on one side, dipping them in the milk-egg mixture and breading them in breadcrumbs.
• Turn over the chops, fried on one side, place tomato slices on them and sprinkle with cheese.
• Reduce heat, cover the pan and cook the chops for another 10-15 minutes until the cheese is melted.

Chicken chops cooked in a frying pan according to this recipe can even be served at a holiday 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, cutting into portions and beating them.
• Rub the chops with a mixture of salt and pepper.
• Melt butter in a frying pan, add flour and fry it lightly.
• Pour milk into the pan in a small stream, stirring the sauce carefully. Cook it, stirring until it thickens. Add turmeric and mix well.
• Heat the vegetable oil in a clean frying pan and fry the chops in it, spending only 2-3 minutes on each side.
• Place the chops in the pan with the sauce, cover with a lid and simmer them in the milk sauce for 10 minutes. Turmeric will give the sauce a more appetizing appearance.

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

Chicken breast chops in nut breading

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

Cooking method:

• Wash the fillet, cut it, dry it, into pieces 1-1.5 cm thick, beat it.
• Break the eggs into a bowl, squeeze the lime juice into it, add salt and suneli hops.
• Pour the mixture over the chops and 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 oil in a frying pan.
• Remove the chops from the egg mixture, roll them in the nut mixture and fry on both sides until cooked through.

The nutty aftertaste makes the taste of chicken chops made in a frying pan according to this recipe unique.

From the above recipes it is clear that preparing delicious chicken breast chops is not so difficult. It won't take much time either.

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

Battered chicken breast chops are juicy meat slices with a golden-brown egg-flour crust and a simply divine aroma and taste. This dish will decorate any holiday or everyday table and will never get boring, especially if you complement it with different favorite side dishes each time. And this chicken also makes wonderful sandwiches that you can take to a picnic, school, university, work, or just enjoy them as an afternoon snack!

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

Take a fresh boneless chicken breast, rinse it thoroughly under running cold running water, dry it with paper kitchen towels, place 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 grain into slices 2 centimeters thick. In turn, cover each piece with plastic cling film and beat with a kitchen hammer so that the thickness is reduced to about 1 centimeter and the area is doubled.

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

Using a fine mesh sieve, sift all the wheat flour specified in the recipe, preferably premium grade, into a deep, clean bowl. This step is very important, due to it the grain, ground almost into dust, dries, becomes more loose and gets rid of any kind of debris. That is why products made from such flour turn out more fluffy, and it does not matter what it is used for!

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

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

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

Battered chicken breasts are served hot as a second main course. This delicacy goes well with any complex or light side dish, for example, porridge from various cereals, legumes, rice, as well as pasta, mashed potatoes, stewed, baked, boiled or steamed vegetables or salads. An excellent addition to such chops would be marinades, pickles, sauces based on cream, sour cream, milk, tomatoes or mayonnaise. Cook with love and enjoy delicious food!
Bon appetit!

Recipe 2: chicken chops in batter in a frying pan

A simple and quick recipe for chicken chops without any hassle. The fillet is tender and juicy thanks to the use of batter, which securely 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
• 1 pepper to taste
• Chicken fillet 500 grams
• Vegetable oil for frying 2 tablespoons

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

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

Add flour, mix.

The batter should be as thick as liquid sour cream; add more flour if necessary.

Season the chops with salt and pepper. Dip the chop into the batter on both sides.

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

Turn over and fry on the other side as well.

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

Tender chicken fillet chops are a great option for a quick and satisfying dinner. They are absolutely simple to prepare, look beautiful and appetizing, and the taste of these chops is simply wonderful. They can be served as a wonderful separate dish or with any delicious side dish of cereals or vegetables.

• 2 pieces chicken fillet;
• 2 fresh eggs;
• Flour - one glass;
• Olive oil - as much as needed for frying;
• Seasonings according to preference;
• Salt to personal taste.

First, you need to rinse the chicken fillet, and then take a sharp knife and carefully cut it lengthwise into thin slices. One medium-sized fillet should yield five slices.

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

To coat the chicken pieces, pour flour into a flat plate.

Each piece is rolled in flour on both sides, then thoroughly dipped in egg, after which it is placed in flour again. Any vegetable oil is suitable for frying, but olive oil will be healthier.

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.

Before serving, chops can be decorated with fresh herbs.

Recipe 4: Battered chicken breast in a frying 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 of it).

I pour milk into the flour, meanwhile vigorously mixing everything with a whisk.

There should be no lumps in the batter made from milk and flour under any circumstances.

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

Then I cut the meat like chops. I don’t beat the meat with a hammer, since the chicken meat will be soft and tasty after frying.

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

Salt and pepper the chicken breast pieces.

Then I carefully dip them on both sides in the batter.

I put the meat in a frying pan and fry it until golden, first on low heat, and then on 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 that separates so appetizingly from the meat. We love it for the speed of preparation, for the fact that from just two chicken breasts you can cook a whole mountain of chops and feed the whole family to the max. Frankly, this is an irreplaceable dish, a real lifesaver, so a recipe for chicken chops should definitely be in the arsenal of every housewife.

• 2 chicken breasts
• 2 eggs
• vegetable oil
• pepper

So, 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 of cutting 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 this amount of chicken you need about a level teaspoon of salt.

If you follow the classic recipe for preparing chicken chops, then the meat should be thoroughly beaten. But I’ll tell you a secret: the days of “sporting” roosters and “blue” hens are long gone. Now young chickens are on sale, they have very tender meat, so there is no need to beat the chicken fillet. Of course, if the plates turn out to be too thick, then you can beat them off.

Wash the eggs, break them into a plate, and then beat them with a pinch of salt. I use a flat plate, it’s more convenient for me.

First dip each chicken piece in flour.

Dip both sides in beaten egg.

Dip the chicken chop again in flour on both sides. Shake off the excess flour a little.

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

When the frying pan and the oil are hot enough, add the chicken chops to the frying pan.

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

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

Serve hot and flavorful chicken chops. Fresh vegetables are best as a side dish, but traditional potatoes, porridge or pasta are, of course, more satisfying.

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

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

The ingredients are all simple and the dish itself is not difficult to prepare, so it may well become a staple on the family menu.

• chicken fillet – 800-900 g;
• hard cheese (any type will do) – 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 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 and mix everything thoroughly.

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

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

Using a tablespoon, carefully pour the batter into the chicken chop until the cheese is inside. When the first side is fried, carefully turn it over and fry the second side.

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 pcs
• Chicken egg - 2 pcs
• 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 fluffy, take the eggs out an hour before preparing it so that they are at room temperature. Wash the fillets and dry with towels. Sift the flour, so it will be saturated with oxygen and will not form unnecessary lumps.

Beat the chicken fillet through a plastic bag or cling film, this way it will retain its juiciness and will not be dry :)
If you are using whole chicken breasts, then first prepare pieces of fillet 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 and 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. Whisk until lumps dissolve.

The consistency of the batter should resemble thick sour cream.

Take the beaten fillets and dip them in the batter.

It looks something like this.

Place the chops in a preheated and greased frying pan and cook for 10 minutes on each side over medium-high (or medium-high heat).

The result was such an appetizing crust, and the fillet inside was very juicy, not dry and incredibly tender. This dish should be served with some light side dish, such as fresh vegetables or grilled vegetables. As you can see, the dish is very easy to prepare, phenomenally satisfying and stunningly tasty. Bon appetit!

Recipe 8: how to cook chicken chops in batter

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

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

Wash the chicken fillet and pat dry with a paper towel. If the fillet is large, you can cut it in half. You can buy breast meat in the store and cut it up, it often works out cheaper. The bones should not be thrown away; you can use them to cook broth, which will be used to make sauces or become the basis of chicken soup.

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

Season the chop with salt and pepper on both sides.

Prepare batter for chicken fillet chops. 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, add flour. Add salt and whisk. Dip the chicken chops into the batter one at a time.

Heat a frying pan with vegetable oil. Place the chops.

Fry chicken breast chops on both sides until golden brown, 6-7 minutes over medium heat. If you see that the chops are browning well, but the meat is not yet ready, you can reduce the heat, or vice versa, increase it 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: chicken chop in batter in a frying pan

• chicken fillet - weighing approximately 500 g.,
• salt, ground black pepper - to 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, as always, we are short on time, we will cook from chicken breast.

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

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

I suggest lightly beating the chopped pieces of chicken fillet. This is not necessary, but this step will help give our chicken chops tenderness and tenderness. You can beat meat in different ways, but I have been using a proven and very convenient method for a long time. So, I cover a cutting board with cling film, place pieces of meat on it, add salt and pepper.

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

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

Now, for now, set the board with the meat aside and make the batter. Today there are also no shortage of batter recipes. I suggest this: in a small bowl, mix eggs with sour cream. To make the meat super tender, add 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: place all the pieces of beaten meat into a plate with the batter and mix, but with your hand. To avoid damaging the meat.

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

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

Usually chicken fillet chops are cooked in a frying pan, which is what we suggest doing. The classic version of chops can be safely used in dietary cuisine - it does not contain a lot of flour and butter, and therefore the overall dish turns out to be lighter.

Chicken fillet chops can be safely used in dietary cuisine.

The following products are required:

• a couple of medium-sized chicken fillets;
• garlic - 1-2 cloves;
• pepper and salt;
• oil for frying;
• 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:

1. Lightly beat the dried and chopped fillet. Tip: when beating meat, place the pieces between two plastic bags, then there will be no splashes. You can immediately put a little garlic in the bag - it will give the meat interesting notes.
2. Sprinkle the chop with fresh ground pepper and salt.
3. Beat the egg.
4. Place flour in a separate plate for dipping.
5. After heating the frying pan well, dip the chop into the egg, then into the flour and immediately place it on the hot oil. Turn over until golden brown and fry again.

Classic chops are ready.

Breaded

Students and bachelors love to cook chops in batter - due to the batter, they turn out thick, fluffy, and satisfying. There is a whole mountain of them, but the taste is quite good. 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. spoon;
• 4 good spoons of sour cream (if unavailable, can be replaced with milk);
• salt and pepper - as needed.

To prepare the batter, mix beaten eggs with salt, pepper and flour. Mix until smooth. The thickness of the batter should be approximately identical to the thickness of liquid sour cream. If there is not enough flour, add more.

Dip the prepared pieces of beaten chicken into the batter and immediately place them in very hot oil. After waiting for the first crust to form along 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-prepared 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 in its special crunchiness. If you want a nice crispy crust, fry breaded chicken chops.

A dish of other chops with a special crispy crust.

The principle of preparing meat pieces is the same, but the whole secret is in the breading. You can buy it 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 be. But if you only have ready-made breadcrumbs on 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 you have in the house - they will not be superfluous.

Tip: when starting breaded frying, do not forget to make sure that the breadcrumbs are fresh.

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

Prepare chops in breadcrumbs as follows:

1. Beat the egg;
2. Prepare the beaten fillet;
3. Prepare the breading;
4. Heat the oil;
5. Dip chops in egg and then breadcrumbs;
6. Fry on both sides until nice and crispy.

In semolina

Semolina can also be a breading, only more delicate compared to breadcrumbs.

This recipe does not require an egg, use 2 tbsp instead. spoons of mayonnaise. You will also need 400 g of chicken fillet and 150 g of semolina. Use oil, salt and pepper as needed.

The cooking process is very simple:

1. Coat the broken pieces with a thin layer of mayonnaise and set aside;
2. Pour salt and pepper into the semolina; it’s also a good idea to add dried dill;
3. After mixing the breading mixture, place a piece of meat on it, pressing it firmly so that the breading adheres as tightly as possible to the chop;
4. Fry in oil for about five minutes on both sides.

With added cheese

Chicken and cheese are the perfect combination!

For 1 breast we prepare:

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

This is done like this:

1. Sprinkle chopped pieces of breast (there should be 4 pieces from one fillet) with pepper. You can use nutmeg or cardamom, and whole grain mustard is also good.
2. Separately, beat eggs with salt and spices.
3. Grate the cheese.
4. Prepare flour in a plate.
5. Heat the oil.
6. Dip 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, covering it with a lid, wait for the cheese to melt.
9. Garnish the chops with green salad or potatoes and serve.

Lazy chicken chops

Lazy chops turn out more like hash browns than classic chops, but are still delicious.

Cooking:

• 400 g chicken fillet;
• a couple of eggs;
• 4 tablespoons of mayonnaise;
• 5 tablespoons of wheat flour;
• spices as 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 add 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, a couple of minutes on each side is enough.

Place the finished chops in a plate and cover with another one on top to make them softer.

Quickly in a frying pan

A very quick and tasty dish to prepare.

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

With pineapple

By the way, breast chops turn out great in the oven, 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.

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

Place chopped pieces of peeled and cored pineapple on top of the meat slices. Next, arrange the thinly sliced ​​chili peppers.

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

Chicken schnitzel

Chicken schnitzel differs from a regular chop only in that when preparing it, chopped pieces of meat are first rolled in flour, then dipped in lezon, then sprinkled with breadcrumbs and only then fried.

After trying this wonderful schnitzel, everyone will demand more.

For two chicken breasts, leison is made from a mixture of 50 ml of milk and two eggs, as well as adding pepper and salt.

Take half a kilo of fillet:

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

Fillet, cut into thin, long, beautiful strips, salt and pepper, add herbs, honey and mustard. The marinade should sit for at least half an hour. Meanwhile, fry the onion cut into half rings in oil and add marinated chicken meat to it. Fry everything again until the chicken is nice and done.

You can garnish the dish with potatoes or rice.

Rules for good chops

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

1. To ensure a tender and juicy product, do not buy chicken fillet, look for chicken fillet.
2. The meat should be washed in pieces and allowed to dry. If you wash the cut pieces or dry them poorly, water will get into the pan with the 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. You should cut only across the fibers and in one thickness - ideally a centimeter or one and a half each piece.
4. Beat gently, but efficiently. Not strong, but enough to destroy all fiber connections.
5. Any recipe will benefit if the meat is pre-marinated. This is due to the fact that chicken itself is quite bland and adding “pepper” is never harmful to it. This can be regular vegetable oil with garlic or onions, or spices. The main thing is to marinate for two hours before frying. Even simple mustard, if you sprinkle it on the meat, will save it from losing juice and add some zest to the taste.
6. The fact that there was no place for salt in the previous advice 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 tough and tasteless. Only after a crust has formed can you add salt. This tip applies to recipes where meat is directly fried in oil. When using batter, add salt immediately.
7. Chops in batter, in a “fur coat” or in flour are not just cooking options, but different ways to maintain juiciness.
8. There is a lot of heat, little oil. Fry in a hot frying pan, two to three minutes is enough for each side.

Chicken chops in a frying pan are exceptional juiciness and tenderness of chicken meat in a crispy batter. The secrets of juicy chicken meat are few, but knowledge of them will ensure the hostess one hundred percent success in preparing a traditional hot dish.

Chicken chops in a frying pan - rules for juiciness of chicken breast

The most delicious chops come from chicken breast, or, as it is also called, chicken fillet. You can buy a ready-made semi-finished product in the store, or you can remove the skin from the breast yourself and cut fillet out of it. Price difference.

The chicken fillet should be washed and cut into pieces for chops. Meat should be cut strictly across the grain. The thickness of each piece should be 1.5-2 cm.

Portioned pieces should be placed on a cutting board, covered with cling film or a plastic bag and lightly beaten with a special hammer. You cannot be overzealous with this procedure, as there is a risk of tearing the delicate fibers. Then remove the film and turn the pieces over. Cover them again and lightly beat them off from the other side.

Rub the resulting chicken chops with chicken spices. You can use ready-made mixtures, or you can choose your favorite herbs yourself. The article “Chicken Seasoning” will help you decide on the choice for chicken chops in a frying pan.

Afterwards, the chicken chops are marinated for at least half an hour in mayonnaise with chopped garlic, mustard, tomato paste with garlic or in another marinade suitable for chicken meat.

Marinated pieces of chicken fillet are placed in batter and fried in hot vegetable oil in a frying pan until cooked.

The batter for chicken chops in a frying pan can be different:

• – beer batter (flour with beer in a two to one ratio);
• – spicy batter (a mixture of beaten chicken eggs, flour and spices – 1:5:1/2);
• – classic batter for chicken chops in a frying pan (mixture of beaten chicken eggs and flour – 1:5);
• – cheese batter (a mixture of beaten chicken eggs with grated cheese – 1:3);
• – sour cream batter (a mixture of beaten chicken eggs and sour cream with flour – 2:2:4);
• – creamy batter (a mixture of beaten chicken eggs with grated processed cheese, flour and milk: two eggs, 200 g of cheese, 100 ml of milk, 40 g of flour);
• – potato batter (a mixture of beaten eggs, flour and potatoes, grated on a fine grater).

Those who don’t like batter fry breaded chicken chops in a frying pan, using breadcrumbs, sesame seeds, and regular flour for this purpose. There are adherents of complex solutions who cover tender chicken fillet with numerous layers of vegetable, fruit, and mushroom coats with a ruddy cap of cheese.

Chicken chops in a frying pan, proven recipe with photos

The most delicious and tender, of course, are chicken chops in a frying pan in the classic execution. A proven recipe with photographs will reveal in detail the sequence of creating a delicious masterpiece of juiciness from chicken fillet.

Ingredients:

• chicken breast – 400 g;
• chicken eggs – 3 pcs.;
• wheat flour – 130 g;
• spices – 0.5 tsp;
• salt – 0.5 tsp;
• garlic – 4 cloves;
• mayonnaise – 60 g.

Cooking chicken chops in a frying pan. Proven recipe with photos

Remove the skin from the chicken breast and cut out 2 fillets. Rinse and dry the meat.

Cut each fillet into slices 1.5 cm thick. Cover the meat with cling film and beat lightly with a hammer. Remove the film, turn the pieces over and repeat the procedure.

Rub the resulting chops with chicken spices and add salt if necessary.

Then fold into a wide container with high sides. Peel the garlic, wash it, chop it with a knife, mix with mayonnaise. Rub this mixture onto the chicken chops in the pan. It will be convenient to pour them in a bowl so that the chicken slices are wet on all sides in the sauce. Leave the chicken chops to marinate in a cool place for 15-30 minutes.

Meanwhile, prepare the batter for the chicken chops in a frying pan.

First option

• Break the eggs into a bowl and beat them with a fork or whisk until fluffy. Pour flour into another flat container.

Second option

• Break the chicken eggs, add flour. Beat everything with a mixer or whisk until smooth.

Heat a deep, wide frying pan with a thick bottom, preferably cast iron. Pour out the vegetable oil.

First roll the marinated chicken meat in egg wash.

Place in a frying pan with very hot oil.

Fry chicken chops in a frying pan for a minute over high heat on both sides. Then reduce the heat and fry the meat for another four minutes on all sides.

If you used the second version of the batter, then you just need to thoroughly bathe the slices in the egg-flour mixture and place them in a frying pan. Fry chicken breast chops as usual, as suggested above.

Chicken chops prepared in this simple way in a frying pan will turn out to be the standard of tenderness and juiciness.

This appetizing dish will impress with its flavor palette. Thanks to the marinade, neutral chicken meat will acquire not only juiciness, but also a pleasant piquancy. Thanks to the batter, the chicken breast chops will retain their juicy qualities and will be incredibly crispy. This dish will perfectly complement a family dinner or a whole feast.

Chicken chops in a frying pan with a layer of cheese

Ingredients:

• breast – 300 g;
• cheese – 150 g;
• sour cream – 60 ml;
• chicken eggs – 3 pcs.;
• wheat flour – 3 tbsp. l.;
• Sunflower oil – 3-4 tbsp. l;
• salt, pepper – 3 g.

How to cook

Cut the chicken meat into convenient slices, wash, dry, and beat not too hard through polyethylene. Sprinkle the meat with salt and pepper. To make the batter, mix eggs, sour cream, and flour. Beat the ingredients to a homogeneous consistency of rich sour cream. If desired, add salt and pepper. Heat a good frying pan with sunflower oil. Dip one side of the chicken breast chop into the batter, then immediately place it in the pan. We'll do the same with the rest of the chicken breast chops. Once all the pancakes are in the frying pan, place two tablespoons of grated cheese on each pancake. Pour a layer of batter on top. Carefully turn the chops and seal the cheese layer under the batter crust. We will fry the chicken chops for 2 minutes. On both sides without a lid, and then under the lid over low heat for another three minutes. If everything is done correctly and carefully, you will get original chicken chops in a frying pan with a layer of cheese. Fans of stretchy cheese will appreciate and place this recipe in the “Favorite essential delicacies” section of their memory. Try it - you will be glad. You will be surprised by its juiciness, tenderness and cheesiness. And - incredible deliciousness. Of course, you need to decorate such an enchanting chicken breast dish with a juicy sauce. You can find the recipe for this sauce by following the link.

Frying pan chicken chops without any mistakes. Proven advice

1. The batter helps chicken breast chops retain their juicy and tender texture.
2. Adding garlic, lemon juice, and soy sauce to the marinade for chicken chops in a frying pan makes the taste of chicken meat piquant and brighter.
3. Chicken chops should be fried only in hot sunflower oil so that the fibers are sealed with a crust and retain their softness and do not dry out during the frying process.
4. The juiciest chicken meat will be marinated with dairy products: mayonnaise, milk, sour cream.
5. Cooked chicken chops in a frying pan will be delicious with homemade tomato sauce, garlic or mushrooms.
6. Cook chicken chops in a frying pan and surprise your family and guests with the delicate taste of juicy chicken fillet.

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