Chicken breast chops in a frying pan. How to cut fillet into chops

Appetizing and aromatic chicken chops, in order to maintain juiciness, are fried in a breading of eggs, flour or bread crumbs, adding grated cheese, herbs, and spices. The crispy crust allows the meat to be so tender that it literally melts in your mouth. Such chops can not only be served with a side dish, but also placed on sandwiches and in sandwiches.

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How to pound a chicken breast

Rinse the chicken breast for chops under running water and pat dry with a paper towel. In the thickest part of the breast there is a piece of tender meat 7-8 cm long and as wide as a finger, cut it off and use it for another dish. Trim the fat and cartilage from the chicken. Place the breast on a cutting board with the “sharp” part facing you, keeping the wide flat nose parallel to the board, cut lengthwise through the thick part of the breast almost to the end, open it like a book. You can lightly spray the chicken with water, or you can wrap it in cling film. This is done so that small pieces of meat do not fly off from the chop, polluting the kitchen. Beat the chicken with a special hammer or rolling pin.

How to fry a chicken breast chop

The simplest breading for a chop is egg and flour, but it’s much tastier to cook a Milanese chop. For 4 chicken breasts you will need: - 1 cup of wheat flour; - 2 large chicken eggs; - 3 tablespoons of vegetable oil; - 2 cups bread crumbs or breadcrumbs; - ½ cup grated Parmesan; - 2 tablespoons of finely chopped parsley; - 6 tablespoons of unsalted butter; - 1 lemon; - finely ground salt and freshly ground black pepper.

You can make your own bread crumbs. Take four slices of slightly stale bread, dry it in an oven preheated to 200 degrees, cool and pulse pulse it in a food processor

Beat the eggs lightly. Rub salt and pepper into the chicken chop. Place three wide saucers with flour, beaten eggs and bread crumbs mixed with grated cheese and parsley. Take one chop at a time and dip both sides into flour first, shaking off excess to create an even layer with no lumps or bald spots. Using tongs, dip the chops in the egg, let the excess drip off, and place the fillets in the saucer with the crumbs, first one side, then the other, pressing with your fingers to get an even crust. Place the finished chops on a baking sheet or wide board lined with baking paper, allowing them to dry slightly.

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:

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.
Sprinkle the chop with fresh ground pepper and salt.
Beat the egg.
Place flour in a separate plate for dipping.
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, suddenly turns rancid, which will unimaginably and irrevocably ruin the taste of the chops.

Prepare chops in breadcrumbs as follows:

Beat the egg;
Prepare the beaten fillet;
Prepare the breading;
Heat the oil;
Dip chops in egg and then breadcrumbs;
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:

Coat the broken pieces with a thin layer of mayonnaise and set aside;
Pour salt and pepper into the semolina; it’s also a good idea to add dried dill;
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;
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:

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.
Separately, beat eggs with salt and spices.
Grate the cheese.
Prepare flour in a plate.
Heat the oil.
Dip the prepared chops in flour and dip in the egg.
Fry until crusty on one side.
Turning it over, put a little grated cheese on the fried side and, covering it with a lid, wait for the cheese to melt.
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.

To ensure a tender and juicy product, do not buy chicken fillet, look for chicken fillet.
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.
You should cut only across the fibers and in one thickness - ideally a centimeter or one and a half each piece.
Beat gently, but efficiently. Not strong, but enough to destroy all fiber connections.
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.
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.
Chops in batter, in a “fur coat” or in flour are not just cooking options, but different ways to maintain juiciness.
There is a lot of heat, little oil. Fry in a hot frying pan, two to three minutes is enough for each side.

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:

Prepare chicken meat as described above.
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.
Pour vegetable oil into a frying pan and heat well.
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.
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:

We already know how to prepare chicken for frying.
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.
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.

Today I will tell you how to cook chicken breast chops - one of the fastest and most favorite dishes. There is nothing complicated in this recipe and this dish does not take much time.

Many people do not like chicken breast, considering it a bit dry. Don't rush to conclusions. Looking back, perhaps, at some negative experience and unsuccessful result, try making it according to the recipe given below (plus a bonus - another cooking option, somewhere even festive) and perhaps you will change your point of view.

For chops, they mainly use white chicken meat, which is the leanest and most tender. If you remove the skin from the breast, no matter before or after cooking, you will reduce the fat content by almost 50%.

This meat is ideal for quick frying in a pan, so chicken breast chops are just the thing! It is important not to overexpose it - it dries quickly. It’s ready in a matter of minutes - which is important when you have a minimum amount of time allotted for cooking, and you don’t want to stand at the stove for a long time.

Everyone loves this dish, and it can be prepared differently every time. For example, changing the breading, which can be completely different - crackers, cheese, nuts, sesame seeds, corn or oat flakes, semolina or coconut flakes - it all depends on your culinary preferences.

Another variety is sauces and salsas. By the way, I really like it - it goes perfectly with chicken. And of course, all kinds of additions in the form of fried mushrooms and vegetables.

Today I will tell you about the fastest option: chicken chop in lezon - a liquid mixture of eggs and milk. The chops turn out tender, juicy and very appetizing. From one chicken breast (double, not one half) you will make 4 gorgeous chops, and the preparation and frying time will take literally 20-30 minutes.

During this time, rice or pasta will be perfectly cooked, all that remains is to cut the vegetables and in the blink of an eye, a restaurant-style dish is already on the table, delighting your household!

I’ll also very quickly tell you about another option - chicken chop with tomatoes, basil and cheese, all this is a favorite and is often prepared. I wrote the ingredients as desired. The proportions are the simplest - for one serving 3-4 cherry tomatoes, a handful of grated cheese, a spoonful of crackers and a few leaves of fresh basil.

Total cooking time – 0 hours 35 minutes
Active cooking time – 0 hours 25 minutes
Cost – average cost
Calorie content per 100 g - 174 kcal
Number of servings – 5 servings

How to cook chicken chop

Ingredients:

Chicken breast - 550 g

Chicken egg - 2 pcs. (each weighing approximately 65 grams)
Wheat flour - 4 tbsp.
Garlic - 4 pcs. (clove)
Milk - 2 tbsp.
Black pepper - to taste
Salt - to taste
Breadcrumbs- optional
Cherry tomatoes - optional
Semi-hard cheese - optional
Basil - optional
Vegetable oil- 40 g

Preparation:

If the breast were smaller in weight, then there would be 4 servings. And so - 2 small fillets will go for the fifth serving.
So, cut off two small fillets and set them aside. Lightly press the breast half with your hand and cut it lengthwise into two more or less equal parts.

Next, take the bag and cut it on the sides. Place one side on the board, fillet on top, and cover with the other. This is how we will beat on the top of the bag, so that the meat does not stick to the hammer, the board and does not scatter to the sides. You can completely use cling film - first cover the board and then cover it with film again.

I always hit with the blunt side of the hammer, not the teeth. Do not hit this piece with all your might - the chicken fillet is very tender and it will tear immediately.

Peel the garlic, chop it with a knife or pass it through a press. We bend the top of the bag, salt, pepper and rub our chopped chicken fillet with garlic. We do the same with all the remaining pieces. Beat two small fillets too and then simply overlap them (1 cm) together (if anything happens, correct them in the frying pan).

In a mug, thoroughly beat the eggs with milk. We don’t need any foam, but there shouldn’t be a separate yolk or white either. Pour into a plate.
Pour flour into another plate and turn the beaten meat there, removing the lower part of the bag from the top. Roll both sides in flour and transfer to lezon.

By the way, if your fillet is still torn and not in one place; you are upset that you cannot bear it calmly - no worries! In the next step, I will calm you down, but for now, dip both sides into our leison - we will base the whole thing on the frying pan.

Heat the frying pan and pour in vegetable oil. I have it with a diameter of 28 centimeters and 2 chops fit perfectly there (during the frying process they will shrink a little).
We lay out one and here, we simply form it, quickly moving all the breaks. With the second one, if it’s problematic, we do the same.

Fry over medium heat for 2 minutes and carefully turn over with a large spatula. If you weren’t in a hurry, then I’m just sure that with all the breaks, you turned over absolutely whole, rosy and beautiful chops. Our liezon did one of his works - he glued everything together.

Fry for another 2 minutes. If your chop was cut as thinly as mine, this time is enough for complete readiness.
Serve chicken chops with any side dish, all to taste.

Well, the promised second version of chicken breast chops. Grate the cheese. Wash and cut the cherry tomatoes into halves or quarters. Next, the beginning is exactly the same as described above: cut, beat and add spices. Next, add flour, lezon and bread crumbs. Place in a frying pan (with vegetable oil), fry for a couple of minutes on both sides.

Place tomatoes on top, sprinkle with grated cheese and basil leaves. Cover with a lid, heat to low and simmer for a couple of minutes until the cheese melts.

So what do you think? In my opinion, it’s simple and quite festive. By the way, you can prepare chicken breast chops a little in advance, cover a baking sheet with baking paper, place them there and just leave them in the oven, and 10 minutes before serving, add tomatoes, cheese, basil, turn on the oven and wait for the cheese to melt. Well, serve it piping hot.
Bon appetit!

Might you like these recipes?

The history of the origin of this dish is not reliably known, and not everyone is familiar with it. But everyone should know how to make delicious and juicy chicken chops in a frying pan, because this is the simplest dish that will fit perfectly into holiday feasts and the everyday table. The recipe for chicken chops that we cook at home is always something different from others. There are many techniques for preparing simple and tender chops from chicken breast. They differ in how the chicken breast is cut into chops (chicken fillet pieces crosswise or lengthwise); how to fry (in egg batter or diet without flour); how to make batter; how long to fry; what to serve with and so on.

In addition, how many calories will be in the finished dish will depend on the cooking method. After all, chicken breast chops without breading are much lighter than chicken breast chops in batter with flour and beer. But not everyone counts calories when incredibly tasty chicken fillet chops are on the table.

How to cut chicken fillet into chops

Classic juicy chicken fillet chops will be obtained if the chicken breast meat is cut crosswise. There are other ways to cut, but this one allows you to cook lazy chicken breast chops, that is, very quickly.

How to pound a chicken breast

Chicken breast chops need to be pounded carefully. Chicken meat is very tender and can tear easily. In order to get soft and tender chicken chops in batter, you only need to beat the pieces a few times.

How to make batter for chicken chops

Our recipe for cooking chicken breast chops in a frying pan will show you how to fry chicken chops in an egg. Therefore, there is no need to waste time preparing batter for lazy chops.

How to keep chops juicy

It is better to pre-marinate chicken breast fillet chops for at least 1 hour, then they will be very tasty and juicy.

How long to fry chicken chops

Our step-by-step recipe for chicken fillet chops does not take much time. In less than an hour, airy and juicy chicken chops will be ready. And directly in the frying pan, the chicken fillet chop in the egg will be ready in about 15 minutes. Chicken breast chop with egg is fried for about 7-8 minutes on each side over fairly low heat. You can only cook chops from chicken pieces faster, but this is a completely different recipe, which we will introduce you to a little later.

Today we have chops on our menu. They will be prepared from chicken breast. This part of the bird is often used by housewives. After all, working with her is easy and simple. Dishes made from it always turn out tasty, satisfying and appetizing. Chicken breast chops are suitable for both everyday and holiday dinners.

How to cook delicious chicken breast chops

The first culinary step is cutting the breast into flat pieces. You need to separate the meat from the bones if using a whole breast. For slicing, use a regular knife, but only a very sharp one. For convenience, use slightly frozen chicken breast. This will make slicing much easier. The pieces should be no more than 1 cm thick.

Now beat off the chopped flat pieces of chicken breast. Probably every housewife knows that this is done with the help of a special hammer for beating meat. Just don't overdo it. Beat the fillet lightly on each side. This will make them juicier. In order not to stain the entire kitchen, you can put the meat between 2 layers of cling film.

Use the spices listed on the ingredient list. Season each chop with salt and ground red pepper to taste. If desired, you can use your favorite herbs and spices intended for cooking chicken dishes. This could be turmeric, nutmeg, saffron and others.

Next, pour 3-4 tablespoons of regular wheat flour into a flat plate. Roll each cut chicken piece on both sides. By the way, you can mix flour with spices. This will make it easier to distribute them on the chicken pieces.

Break a couple of eggs into a small bowl. Whip them up. Add some salt. The eggs should turn into a homogeneous fluffy mixture. Dip each piece of fillet into the resulting mixture.

First, pour vegetable oil into the pan. Warm it up. Place the chicken pieces in the eggs into the hot oil.

Grill the chicken chops on each side for about 3-4 minutes over moderate heat. They should turn out golden brown, with a tender crust. When pressed, the hole quickly recovers, and clear juice flows out of the hole.

Delicious chicken breast chops are ready to serve. Mashed potatoes, a mixture of steamed vegetables and spaghetti are suitable as a side dish for this dish.

On a note

Instead of flour for breading, you can use semolina, ground crackers or oatmeal. Ready-made breading mixtures, which are available on store shelves, are also perfect. They usually already contain spices and salt.
To turn this recipe into a dietary one, just fry the chicken chops in a dry frying pan without oil. It is usually recommended to use special ceramic dishes.

A simple recipe for a delicious second course - today we are cooking chicken chops in a frying pan. But these will not be your usual chicken breast chops, but the most tender and juicy pieces of meat you have ever tasted. We will not use traditional breading made from ground breadcrumbs or wheat flour, but will cover the prepared fillet with beaten egg whites. It will turn out very tasty!

Ready-made chicken chops in a frying pan according to this simple recipe can be served with absolutely any side dish of your choice. This can be classic mashed potatoes, cereals, pasta, stewed, boiled or vegetables. And don’t forget about fresh herbs: dill and parsley always go well with meat dishes.

Ingredients:

(600 grams) ( 3 pieces) ( 100 grams) (100 milliliters) (0.5 teaspoon) ( 1 pinch)

Cooking the dish step by step with photos:

I always try to cook with chilled meat, but sometimes I use frozen meat. Wash the cooled chicken breast under cold running water and dry thoroughly with paper towels or napkins. Let the frozen meat completely thaw in the refrigerator in advance, after which we proceed as with chilled meat. Cut the chicken fillet diagonally lengthwise to create relatively flat pieces. From one chicken breast weighing 600 grams I get 8 serving pieces.

Now the chicken needs to be beaten. To do this, place the pieces on a cutting board and cover with cling film or a plastic bag. This way the meat will not scatter all over the kitchen and, at the same time, will not stick to the hammer. You don’t need to beat the chicken breast too hard, the meat is tender. Just flatten it a little with a hammer.

Salt and pepper to taste - let it sit for a while and soak in the aroma of ground pepper. By the way, if you wish, you can easily use absolutely any seasonings that you like best.

Cooking features

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.

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.