Chicken chops in breadcrumbs. Recipe: Breaded Chicken Chops - Very Tender Chicken Chops in Egg and Breadcrumbs

Breaded fried chicken chop is perhaps the simplest and most affordable chicken dish. Lightly pounded chicken fillet fried in a frying pan in oil is an excellent option for a second course.

With all the abundance of options for preparing chops, I still like most the way of preparing chicken breaded and fried in butter. Although or is a special and favorite dish.

Breading is sprinkling or rolling a product in bread crumbs, flour, or breading mixtures before frying. Breading allows you to get a wonderful crispy crust, which is very tasty and allows you to preserve the juiciness of the dish.

Breaded chicken is generally a classic of the genre. Breaded chicken fillet chop retains all the juice inside due to the formation of an appetizing crust by the breading. And the butter used for frying makes the chicken very flavorful.

Breaded chicken fillet chop - chicken fillet, butter, spices, breading and half an hour of time. Chicken fillet chop is a tasty and satisfying lunch.

Juicy chicken chop

Ingredients (2 servings)

• Chicken fillet 2 pcs
• Breadcrumbs 0.5 cups
• Butter 50 g
• Salt, ground black pepper, sweet paprika, lemon, dry aromatic herbs to taste

1. Cut the chicken fillet along the side so that you can lay it out like a book. This will double the size of the fillet and, at the same time, make the fillet thinner. The chicken fights back “badly” because... the meat is very tender. Although, still, it’s worth beating a little fillet, like, more to give the meat evenness, like for. If pieces of the fillet fall off, use them too; you can taste them during the cooking process to assess the taste and degree of readiness.

   Chicken fillet

2. Mix salt, ground black pepper, red sweet paprika and dry aromatic herbs (oregano, basil, savory, etc.) to taste. Sprinkle this mixture over the fillets on both sides. Sprinkle the fillet with lemon juice - approximately 1 tsp. juice for each fillet.

   Lightly pound the fillet and sprinkle it with spices

3. Coat the fillets generously in the breading mixture. The breading layer will be quite thick and dense.
4. Conventional breadcrumbs (French paner - sprinkle with bread crumbs), as a rule, are crumbs that are prepared specially, or by strongly grinding stale white bread or a loaf. Breadcrumbs should provide complete and airtight coverage of the prepared product. In addition, there are ready-made breading mixtures. As a breading, it is better to use a previously finely grated piece of dried loaf or white bread, rather than ready-made crackers of unknown origin.
5. To better seal the product inside the breading, before coating, the product is often dipped in a mixture of beaten eggs, and only then breaded. Or they even make “double” breading - egg, breading, egg, breading. It's up to you here. But the chicken fillet chop will turn out great in any case.
6. Place butter in a hot frying pan, melt it until the butter begins to crackle. Immediately place the breaded fillet into the frying pan.

   Place the breaded fillet in a frying pan.

7. Reduce heat to medium. The chicken fillet chop is fried on each side for 5-6 minutes until golden brown. The chicken fillet chop is fried quickly, so there will be enough time, but a visual check of readiness will not hurt. But if in doubt, check the fillet for doneness by cutting it with a knife at the thickest point. If necessary, add a few more minutes.

   Fry the fillet on each side for 5-6 minutes until golden brown.

8. Place a side dish on a plate, for example, baked or boiled potatoes, greens. You can do it without a side dish at all, considering that a salad is usually prepared for lunch. But you should definitely add a slice of lemon - a chicken fillet chop goes well with lemon. Then - chicken fillet chop while it is still “grumbling” and serve immediately.

1. Rinse the chicken fillet and dry it with a paper towel. Then cut in half to make two halves. Cut each half into 3-4 pieces along the entire piece.

Place the pieces on a board and cover them with a bag or cling film. We beat them off with a meat hammer. Just don’t be overzealous, the meat is very tender, a little more force and you’ll get minced meat.

Salt and pepper each chop on both sides.

See also video recipes:

1. Juicy chicken chops in breadcrumbs:

2. How to cook delicious chicken chops:

Chops are always very tasty. And from chicken - it’s also simple. Because it cooks much faster than, for example, pork.

Chicken fillet must first be thawed, washed and dried.
Then place a piece of fillet on the board:

Cover with cling film (this is so as not to dirty the kitchen):

Naturally, we will cut a measured piece of film from the roll.
And we beat off our fillet:

During the beating process, the fillet “spreads” across the board. That is why I beat off one fillet at a time, and not several at once. You don't need to be too zealous so that the chops don't tear. The main thing is to achieve the same thickness throughout the piece.

Place the chopped pieces on a plate.

I immediately salt and pepper them. I salt and pepper the first chop that I place on the bottom of the plate on both sides. And the subsequent ones - only on top, because they fall on the already salted previous pieces.
Thus, we beat off all the fillets one by one. Then cut the chops into smaller pieces to make breading and frying easier:

Now you need to break the eggs into a plate and beat them:

Pour 1 tbsp into another plate. spoon of flour:

And on another plate - breadcrumbs:

I always sprinkle the crackers by eye and often add more during the process.

Then I make a “conveyor” of plates with prepared products. Almost the same as in the recipe for “Battered Squid Rings”. From right to left I arrange: a plate (board) with chops, flour, beaten eggs, crackers.
The last stage will be a hot frying pan.
Now you can put a frying pan with vegetable oil on the stove and immediately start breading the chops and sending them to the frying pan. I heat the pan on high heat, and when I start adding the chops, I turn the heat down to medium.

We begin to bread the chops. Take one chop and roll it in flour:

Dip into eggs on both sides:

There is a small nuance here. Before transferring the chop from the plate with the eggs to the plate with the breadcrumbs, you need to let the egg mixture drip off the chop a little. Otherwise, the breadcrumbs in the plate will quickly stick together and it will be impossible to roll anything in them.

Well, now we put the chop in breadcrumbs on one side, and then on the other:

And onto the frying pan:

This friend should be quickly followed by the others until the pan is full. I don't pack it too tightly, so I can fry 3 pieces at a time.

To prevent the breading from getting soggy, I bread the chops just before putting them in the pan.
Fry until golden brown.

The main thing here is to adapt to your stove so that at the same time the outside is already covered with a crust and the inside is fried. But do not overcook so that the chops remain juicy.

Cooking time: PT01H00M 1 h.

White tender meat, crispy golden crust - these are the very first epithets that come to mind to describe this culinary work. Chicken chops in breadcrumbs can cause a brutal appetite, which can only be calmed when you take the first tender bite. Be careful - there is a risk of biting your fingers and tongue, but those who do not take risks do not drink champagne, and it will not interfere with this dish.

Chicken chops in the oven

Ingredients

• — 600 g + -
• - to taste + -
• - 2 tbsp. + -
• - to taste + -
• — 2 pcs. + -
• Breadcrumbs- to taste + -
• - 2 tbsp. + -

Cooking chicken chops in the oven

Many people have already switched to cooking in the oven. Technological progress has also reached breaded chicken chops.

• Cut the chicken breast into thin pieces - 1 cm thick.
• Cover with film, beat off each piece and add salt.
• Pour milk at room temperature into a deep bowl.
• Place the chops in it for half an hour.
• Drain the milk. Salt and pepper the meat again. For taste, we can add a sprig of rosemary, after chopping it.
• Set the temperature on the oven panel to 200 degrees. Grease a baking sheet with olive oil.
• Let's prepare 3 plates. Pour flour into one and crackers into the other. And in the third we break the egg.
• Roll each mashed piece first in flour, then in egg. The final step will be crackers.

• Place breaded chicken breast chops on a baking sheet, drizzle with olive oil and place in the oven. After 10 minutes, turn over and cook on the other side for another 10 minutes.
• Decorate the finished meat with chopped herbs.

What else is needed for complete satisfaction? A small portion of salad of fresh cucumbers and tomatoes. This tandem will always be appropriate on your table.

Chop fillet in breadcrumbs covered with cheese crust

Rusks are almost always the main ingredient in cooking chops. And this recipe for chicken chops in breadcrumbs “speaks” for itself.

Ingredients

• Chicken breast fillet – 500 g;
• Hard cheese – 100 g;
• Eggs – 2 pcs.;
• Salt - to taste;
• Ground pepper - to taste;
• Breadcrumbs - to taste.

How to cook chop fillet in breadcrumbs and cheese

1. We cut the breast into portions of the size we need. There are no specific parameters.
2. We beat on each side. Do not allow holes to form. It's better to let the meat be a little thicker.
3. Sprinkle one side with salt and pepper.
4. Pour the crackers into a separate plate.
5. Grate the cheese on a coarse grater and mix with breadcrumbs.
6. Break the eggs into a deep bowl.
7. Dip the beaten breast into the egg, then roll in breadcrumbs and cheese.
8. Place the fillet in breadcrumbs in a heated frying pan with oil.
9. Fry on both sides over medium heat. The signal for complete readiness is the presence of a golden crust on both sides.

What else can I add? A masterpiece that requires much less time to create than great people spent on their art.

Chicken fillet, pounded with cheese inside

Did the option of cheese on the outside pleasantly surprise you? Then what do you say when you cook chops with cheese inside? Definitely, your admiration will know no bounds.

Ingredients

• Chicken breast – 600 g;
• Salt - to taste;
• Spices (any) - to your taste;
• Egg – 1 pc.;
• Milk – 50 ml;
• Hard cheese – 50 g;
• Sunflower oil (for frying) - determine the quantity yourself (depending on the desired degree of roasting of the meat)
• Breadcrumbs - to taste.

How to fry a chicken chop with cheese inside

1. Cut 4-5 layers from each breast.
2. Beat the slice, pepper it, sprinkle with spices.
3. Cut the cheese into thin pieces.
4. Place cheese on each layer and fold the meat in half.
5. We press the edges, making sure that the cheese does not come out from anywhere.
6. Beat the egg, add milk, stir.
7. Dip the chop in the resulting leison (a mixture of milk and eggs).
8. Coat generously in breading. So that the batter is stronger and the cheese does not leak out during frying, we repeat procedures No. 7 and 8 again.

9. Heat a frying pan with oil, transfer the chops to it and cook until golden brown on each side.

Everyone, including children, will love these chops. And this is not surprising, because the crispy golden crust, excellent taste and interesting filling cannot but conquer gourmets.

Bon appetit!

Pork chops in the oven “Schnitzel-drizel”, video recipe

In the video you will see how to cook tender and juicy pork chops in the oven. All the secrets of juiciness and roasting have been revealed!

In order to start selling the dish, we prepare the necessary ingredients, namely: defrosted skinless chicken breast, chicken egg, plain flour, breadcrumbs, spices (salt and ground black pepper) and vegetable oil in which our chops will be fried. From kitchen utensils, prepare a cutting board, a knife, a special hammer for beating meat, a small piece of cling film, and a frying pan. Use a spatula or forks to turn over.

We arm ourselves with a sharp knife and cut the chicken breast into longitudinal pieces. The thickness of each piece should vary from 0.5 to 0.8 mm. Thicker is not necessary. Otherwise, the chops will not cook through and will be soggy. Place the prepared chicken pieces on a cutting board and cover with cling film (if there is none, use a regular disposable plastic bag). We take a special hammer and start beating chicken pieces. We beat each piece on both sides. There is no need to overdo it, because chicken meat itself is tender. It is enough to give a couple of light “slaps”.

Immediately season the chicken chops on each side with salt and ground pepper. Additionally, you can use other seasoning for chicken dishes (optional).

Pour some wheat flour into a plate (bowl). Dredge the resulting chicken breast chops in flour on both sides.

Break one chicken egg into a small plate. Beat it with a fork or whisk. Add just a little salt. Add each chicken cutlet to the egg mixture one by one.

Pour vegetable oil into the frying pan. Heat it over moderate heat. Carefully transfer the chicken chops in breadcrumbs (the oil is hot) to a frying pan for frying.

Fry the chicken chops in breadcrumbs in a frying pan for about 4-5 minutes, then turn them over. It is convenient to turn chicken breast chops with a special spatula or two forks (whichever is more convenient). The color of the chicken chops should be a pleasant rich golden hue.