How to Make Chicken Fillet Chops

Cooking chicken fillet chops is not particularly difficult. Experienced housewives have developed their own recipes, in which you can often find cheese, tomatoes, mustard, nuts. The process does not take much time, so the dish can be served at the table in case of unplanned arrival of guests. Consider the most delicious cooking technology, highlight the main thing.

Chicken chops: a classic of the genre

• flour - 165 gr.
• chicken fillet - 550-600 gr.
• garlic - 3 cloves
• egg - 2 pcs.
• vegetable oil - in fact
• mustard powder - 3-4 gr.
• chili pepper (optional) - 1 pinch
• chopped black pepper - 2 pinches
• salt - to taste (about 10 gr.)

1. Rinse the chicken with cold water, leave it on a sieve until it drains, then pat it dry with paper towels. Sharpen the knife, cut the fillet into plates along the fibers. The thickness of the slices should not exceed 1.5 cm.
2. Put the pieces on the board, place a thick polyethylene (bag) on ​​top, and begin to beat off the fillet. Ultimately, you should get slices about 0.5-0.8 cm thick. If possible, use a wooden, not a metal hammer. The second type is more suitable for pork.
3. Mix mustard with two kinds of pepper, add salt. Pass the garlic through a crush, add to the total mass of spices. Rub each chicken piece with the composition, do not overdo it. Wrap the fillet with a film, leave for a quarter of an hour for marinating.
4. Break the eggs into a deep bowl, salt the future batter a bit, pepper if desired. Beat with a fork or whisk until foam is formed. Sift the flour into a flat dish, place next to the stove. Heat the oil in a frying pan, reduce heat to a medium mark.
5. Proceed to fry. Take the chop, dip it first in the flour, then in the egg mass, put in a frying pan. Fry for 2 minutes on each side, the batter should acquire a golden hue. Do the manipulations with each piece individually.
6. After frying, line the dish with paper towels, lay out the finished chops. Leave to drain the butter, serve with vegetable salad, garlic or cream sauce, mashed potatoes.

Chicken Chops with Cheese

• premium flour - 125 gr.
• chicken (fillet) - 550 gr.
• egg - 2 pcs.
• Dutch cheese - 180-200 gr.
• sunflower oil - in fact
• salt to taste
• seasonings (any) - quantity at the discretion

1. Rinse the chicken under the tap, pat dry with towels or napkins to dry. Chop the fillet so that you get thick slices of the same size.
2. Put the chicken on the board, beat it with a hammer. For best results, place a plastic bag on top of the meat. Ultimately, you should get slices about 1 cm thick.
3. Mix the salt with your favorite seasonings, sprinkle the beaten chicken pieces with spices. In another bowl, make a mixture of salt, seasoning, and beaten eggs. Separately grate the cheese on a fine grater.
4. Sift flour onto a flat plate, start frying. Pour oil into a frying pan or roasting pan, heat, reduce power to an average.
5. Dip the chicken chops one at a time, first in flour, then in eggs. Put in a pan, fry for 2-4 minutes on each side. Wait until the chops have a golden hue.
6. Immediately after readiness, lay the chicken on paper towels, sprinkle cheese on top. If it does not melt, send the chops to the microwave for half a minute.

Breaded chicken chops

• garlic - 2 prongs
• chicken fillet - 450-500 gr.
• breadcrumbs for meat - in fact
• egg - 2 pcs.
• salt - 10 gr.
• vegetable oil (for frying) - in fact
• ground pepper - 2 pinches

1. Cut the chicken breast into 2 parts, then chop each half with slices along the fibers. Do not make the slices too thin, otherwise they will turn into porridge in the process of beating.
2. Put the chicken on the board, cover with a bag or cling film. Beat the fillet with a wooden mallet. Mix salt with pepper, rub the mixture with slices. Pass the garlic through a crush, grease them with chicken pieces.
3. Send the eggs to a deep bowl, beat with a fork or whisk until foam is formed. Dip the chop into the mixture, then roll it in breadcrumbs for breading. Do the same with the remaining pieces of chicken.
4. Heat vegetable oil in a pan, put slices for frying. Wait until the golden crust appears, turn the chop over to the other side.

Chicken Chops with Nuts and Pate

• Parmesan cheese - 125 gr.
• chicken fillet - 550 gr.
• goose liver paste - 170 gr.
• walnut or almonds - 180 gr.
• egg - 3 pcs.
• flour - 90-100 gr.
• oil - the factual amount
• salt to taste
• seasonings - at the discretion

1. Rinse chicken, dry with napkins. Slice along the fibers or diagonally. Put the fillet on a cutting board, cover with a bag and beat off on both sides.
2. Mix the salt with the seasonings, rub the mixture with slices. Peel the nuts, fry in a skillet without oil. Grind in a blender or coffee grinder.
3. Grate cheese, combine with nut crumbs. Lay the chicken chops on the board, squeeze a little pate on one edge, roll the meat into a roll.
4. Sift the wheat flour into a separate flat dish. In a deep bowl, beat eggs, salt and spices (optional). Roll chicken rolls with paste in flour, then dip in egg mass.
5. Sprinkle with nuts and cheese immediately, press the breading with your hands so that it does not fall. Heat the oil in a frying pan or in a baking sheet, put the chops to fry.
6. At medium power, bring them to a golden crust, warming evenly from all sides. The procedure is best done in a sealed container to make the dish tender.
7. When the chops are baked / fried, put them on salad leaves. Serve with stewed vegetables, fresh salad or mashed potatoes. In addition, you can make a sauce of mayonnaise and garlic.

Chicken Chops with Tomatoes

• egg - 2 pcs.
• chicken fillet - 800 gr.
• tomatoes - 4 pcs.
• milk with a fat content of 3.2% - 110 ml.
• flour - 220 gr.
• black pepper to taste
• salt to taste
• oil (for frying) - the amount in fact
• olive oil - 30 ml.
• apple vinegar - 10 ml.

1. Rinse the chicken under the tap, dry it with paper towels. Cut into plates with a thickness of about 1.5 cm. Mix ground pepper with salt, grate the meat with spices.
2. In a deep container, beat eggs and milk, salt. Sift flour into a flat plate, roll chops in it. Then dip the chicken in the egg-milk mass, put in a pan with hot oil.
3. Fry the slices until golden brown 3-5 minutes on each side. At the end of cooking, put the chicken on a napkin, leave for a while to absorb all the fat.
4. Start cooking the side dish. Rinse the tomatoes and remove the inedible parts, chop into cubes. Season the tomatoes with olive oil and vinegar, salt. Serve with chops on a flat plate.

Oven Chicken Chops

• hard cheese - 280 gr.
• tomatoes - 5 pcs.
• chicken fillet - 630-650 gr.
• onions - 1 pc.
• salt - 10 gr.
• mayonnaise - 160 gr.
• ground pepper (black) - 2 pinches

1. Rinse the chicken pulp under the tap, dry with napkins. Chop along the fibers to get slices about 1.5-2 cm thick.
2. Put the chicken plates on the board, cover with a plastic bag on top so as not to damage the meat.Beat off with a wooden hammer on both sides to a thickness of 0.5-0.7 cm.
3. Mix ground pepper with salt, spice each slice. Choose a heat-resistant mold for baking food in the oven, grease it with oil. Rub chops with mayonnaise, put on a baking sheet.
4. Peel the onion, chop it in half rings or small pieces. Wash the tomatoes, remove the stalks, cut into rings or “orange” slices. Mix with onions, sprinkle vegetables with meat.
5. Grate cheese, put on top of tomatoes. The composition should cover the chops and vegetables completely. Preheat the oven to 200 degrees, send the form with the components inside.
6. Cook the dish for 25-30 minutes until the onions and tomatoes are completely cooked. After the time, remove the French chops. Serve hot to stretch the cheese.

Chicken Chops in a Multicooker

• chicken fillet - 750 gr.
• salt to taste
• steamed rice - 130 gr.

1. The recipe is good because it allows you to cook chops and side dishes at the same time. In this case, the dish turns out dietary, since it is steamed.
2. Rinse rice 4-5 times to remove plaque. Leave on a colander or strainer until excess fluid drains. After half an hour, fill the composition with filtered water, salt, move to the multicooker bowl.
3. Rinse the chicken, chop into pieces and beat through the polyethylene. Sprinkle with salt and your favorite seasonings (optional).
4. Install the grill in the appliance, put the beaten meat on it. Turn on the program "Porridge" on the slow cooker, set the timer for half an hour.
5. 10 minutes after the start of cooking, cover the chicken with foil so that it does not dry. When the timer rings, mix the rice, then let the dish “reach” under the lid.

Chicken Chops in Potato Batter

• potatoes - 750 gr.
• chicken fillet - 850 gr.
• flour - 60 gr.
• Russian cheese - 125 gr.
• chicken seasoning - at the tip of a knife
• egg - 2 pcs.
• black pepper - 4 pinches
• salt - 5-8 gr.

1. Rinse the chicken with running water, leave it on a sieve to drain the liquid. Cut the meat into plates, leading the knife along the fibers. Put the fillet on a board, cover with a bag, beat off to a thickness of 0.8-1 cm.
2. Mix seasonings with pepper and salt, grate the prepared meat mixture. Leave the chicken to marinate for 15-20 minutes, start preparing potatoes.
3. Rinse the tubers, peel off, grate on a fine grater (as on potato pancakes). Beat the potatoes with eggs, salt and pepper. Pour some of the flour to give the composition a thick consistency.
4. When the chicken is pickled, roll it in grated cheese. Then sprinkle with sifted flour, dip in potato batter. Moisten your hands with cold water, press the "cutlets" with your hands.
5. Heat the oil, send the chops to the pan. Fry for about 2 minutes at a power between maximum and medium. Watch for readiness, the batter should acquire a seductive brown tint.

Cook the chicken chops in the oven or slow cooker. Consider popular recipes with goose paste, walnuts or cheese (Dutch, Russian, Maasdam). Fry the chicken in potato batter or breadcrumbs, serve with a tomato salad.

Video: delicious batter of chicken breast in batter