How to cook chicken chops

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, whether 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

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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!

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