How to cook chicken fillet chops

Cooking chops from chicken fillet 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 an unplanned arrival of guests. Consider the most delicious cooking technology, highlight the main thing.

Chicken chops: classics 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
• crushed black pepper - 2 pinches
• salt - to taste (about 10 gr.)

1. Rinse the chicken with cold water, leave on a strainer until the moisture drains, then blot with paper towels. Sharpen the knife, cut the fillet plates along the fibers. The thickness of the slices should not exceed 1.5 cm.
2. Put the pieces on the board, put a dense polyethylene (package) on top, start beating fillets. In the end, you should get slices about 0.5–0.8 cm thick. If possible, use a wooden hammer, not a metal hammer. The second type is more suitable for pork.
3. Mix mustard with two types of pepper, add salt. Pass the garlic through the crush, add to the total weight of the spices. Rub each chicken with the composition, do not overdo it. Wrap the fillet film, leave for a quarter of an hour for marinating.
4. Break eggs into a deep bowl, add some salt to your future batter, pepper it if desired. Beat with a fork or whisk until foaming. Sift the flour into a flat dish, put it next to the stove. Heat oil in a frying pan, reduce heat to middle mark.
5. Get down to roasting. Take a chop, lower it first into the flour, then into the egg mass, put it on the pan.Fry for 2 minutes on each side, the batter should get a golden hue. Do the manipulations with each piece separately.
6. After frying, cover the dish with paper towels, lay out the ready chops. Leave to drain the oil, serve with vegetable salad, garlic or cream sauce, mashed potatoes.

Chicken chops with cheese

• flour of the highest grade - 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, blot with towels or napkins to dry. Chop the fillet in such a way as to get thick pieces of the same size.
2. Put the chicken on the board, beat off with a hammer. For best results, place a plastic bag on top of the meat. In the end, you should have slices about 1 cm thick.
3. Mix the salt with your favorite seasonings, spice up the broken 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 the flour on a flat plate, begin roasting. Pour the oil into the pan or broiler, heat up, reduce the power to the average.
5. Dip chicken chops alternately, first into the flour, then into the eggs. Put on the pan, fry for 2-4 minutes on each side. Wait a moment until the chops get a golden hue.
6. Immediately after being ready, put the chicken on paper towels, sprinkle with cheese on top. If it does not melt, send the chops to the microwave for half a minute.

Chicken chops in breading

• garlic - 2 teeth
• chicken fillet - 450-500 gr.
• crackers for breading 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 pieces too thin, otherwise in the process of beating they will turn into a mess.
2. Put the chicken on the board, cover with a bag or cling film. Beat off the fillet with a wooden hammer. Mix salt with pepper, rub with a mixture of slices. Pass the garlic through the crush, brush them with chicken pieces.
3. Send the eggs in a deep bowl, beat with a fork or a whisk until foaming. Dip chop into the mixture, then roll it in breadcrumbs.Do the same with the rest of the chicken pieces.
4. Heat the vegetable oil in the pan, put the slices to fry. 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 pate - 170 gr.
• walnut or almond - 180 gr.
• egg - 3 pcs.
• flour - 90-100 gr.
• oil - quantity in fact
• salt - to taste
• seasoning is at the discretion

1. Rinse the chicken meat, dry with napkins. Cut into slices along the fibers or diagonally. Put the fillet on a cutting board, cover with a packet and repel on both sides.
2. Mix the salt and seasoning, rub the mixture with the slices. Peel the nuts, fry them in a skillet without oil. Grind in a blender or coffee grinder.
3. Grate the cheese, combine with nut crumb. Spread chicken chops on the board, squeeze out 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 the eggs, salt and spices (optional). Roll chicken rolls with flour pate, then dip into egg mass.
5. Immediately sprinkle with nuts and cheese, press the breading with your hands so that it does not fall off. Heat the oil in a pan or in a baking sheet, lay out the chops for roasting.
6. On medium power, bring them to a golden crust, warming them evenly from all sides. It is better to carry out the procedure in a sealed container so that the dish is tender.
7. When the chops bake / roast, put them on salad sheets. Serve with stewed vegetables, fresh salad or mashed potatoes. In addition, you can make mayonnaise and garlic sauce.

Chicken chops with tomatoes

• egg - 2 pcs.
• chicken fillet - 800 gr.
• tomatoes - 4 pcs.
• milk 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 and dry with paper towels. Cut into plates with a thickness of about 1.5 cm. Mix the ground pepper with salt, rub the meat with spices.
2. In a deep bowl, beat the eggs and milk, salt. Sift the flour into a flat plate, roll in it chops. Then dip the chicken fillet in the egg-milk mass, put it in the pan with the hot oil.
3. Fry the pieces until golden brown for 3-5 minutes on each side.Upon completion of cooking, place the chicken on napkins, leave for a while, so that all the fat is absorbed.
4. Start cooking a side dish. Rinse the tomatoes and remove inedible parts, chop into cubes. Season tomatoes with olive oil and vinegar, salt. Serve with chops on a flat plate.

Chicken chops in the oven

• hard cheese - 280 gr.
• tomatoes - 5 pcs.
• chicken fillet - 630-650 gr.
• onion - 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 pieces about 1.5-2 cm thick.
2. Put the chicken plate on the board, top cover with a plastic bag, 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, rub each slice with spices. Pick up 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 into half rings or small pieces. Wash tomatoes, remove the stalks, cut into rings or "orange" slices.Mix with onions, sprinkle the meat with vegetables.
5. Grate the cheese, put it on top of the tomatoes. The composition should cover chops and vegetables completely. Preheat the oven to 200 degrees, send the form with the ingredients inside.
6. Cook the dish for 25-30 minutes until the onions and tomatoes are completely cooked. When the time has elapsed, remove the French chops. Serve hot to make the cheese stretch.

Chicken chops in a slow cooker

• 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 is obtained diet, because it is steamed.
2. Wash rice 4-5 times to remove plaque. Leave on a colander or strainer until excess liquid is draining. After half an hour, pour the composition with filtered water, salt it, move the multicooker into the bowl.
3. Rinse the chicken, chop into pieces and repel through polyethylene. Powder with salt and favorite seasonings (optional).
4. Install the grill into the device, put the broken meat on it. Turn on the porridge program on the multicooker, 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 “walk” under the lid.

Chicken chops in potato batter

• potatoes - 750 gr.
• chicken fillet - 850 gr.
• flour - 60 gr.
• Russian cheese - 125 gr.
• seasoning for chicken - 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 on a sieve for draining the liquid. Cut the meat into plates, leading the knife along the fibers. Put the fillet on the board, cover the bag, beat to a thickness of 0.8-1 cm.
2. Mix seasonings with pepper and salt, rub the meat with the prepared mixture. Leave the chicken to marinate for 15-20 minutes, begin preparing potatoes.
3. Rinse the tubers, remove the peel, rub on a fine grater (as on pancakes). Beat eggs with potatoes, salt and pepper. Pour some flour to make a thick consistency.
4. When the chicken is marinated, roll it in grated cheese. Then sprinkle with sifted flour, dip in potato batter. Dampen your hands with cold water, press the "cutlets" with your hands.
5. Heat the oil, send chops to the pan. Fry for about 2 minutes between maximum and average. Watch for willingness, batter should get a seductive brown shade.

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

Video: very tasty chicken breast chops in batter