Chicken chops in breadcrumbs recipe. Chicken chops breaded in breadcrumbs. Chicken chops in a frying pan in breadcrumbs

18.02.2022

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 down when you bite off the first tender piece. Be careful - there is a risk of biting your fingers and tongue, but whoever does not risk does not drink champagne, and it just does not interfere with this dish.

Chicken chops in the oven

Ingredients

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

Cooking chicken chops in the oven

Many 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.
Covering with a film, beat off each piece, salt.
Pour milk at room temperature into a deep bowl.
We lower the chops into it for half an hour.
Drain the milk. Salt and pepper the meat again. For taste, we can add a sprig of rosemary, after crushing it.
We set the temperature on the oven panel to 200 degrees. Grease a baking sheet with olive oil.
Prepare 3 plates. In one we fall asleep flour, in the other - crackers. And in the third we break the egg.
Roll each mashed piece first in flour, then in the egg. The final step will be crackers.

Place chicken breast chops in breadcrumbs on a baking sheet, drizzle with olive oil and put in the oven. After 10 minutes, flip over and cook on the other side for another 10 minutes.
We decorate the finished meat with chopped herbs.

What else do you need to be completely satisfied? A small portion of fresh cucumber and tomato salad. This tandem will always be appropriate on your table.

Chop fillet in breadcrumbs under cheese crust

Crackers are almost always the main component in the preparation of 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 a chop fillet in breadcrumbs and cheese

We cut the breast into portioned pieces of the size we need. There are no specific parameters.
We beat off from each side. Do not allow holes to form. It is better to let the meat be a little thicker.
Sprinkle one side with salt and pepper.
Pour crackers into a separate plate.
We rub the cheese on a coarse grater, mix with breadcrumbs.
Break the eggs into a deep bowl.
Dip the beaten breast in the egg, then roll in breadcrumbs with cheese.
Put the fillet in breadcrumbs on a preheated pan with oil.
Fry on both sides over medium heat. The signal for complete readiness is the presence of a golden crust on both sides.

What else to add here? A masterpiece, the creation of which takes much less time than great people spent on their art.

Chicken fillet with cheese inside

Did the cheese option on the outside surprise you? Then what do you say when you cook chops with cheese inside? Definitely, your admiration will not have a limit.

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 meat roasting)
Breadcrumbs for breading - to taste.

How to fry chicken chop with cheese inside

We cut 4-5 layers from each breast.
We beat off the slice, pepper, sprinkle with spices.
Cheese cut into thin slices.
Put cheese on each layer and fold the meat in half.
We press the edges, making sure that the cheese does not come out of nowhere.
Beat the egg, add milk, stir.
Dip the chop in the resulting lezon (a mixture of milk and eggs).
Dip generously in breadcrumbs. To make the batter stronger and the cheese does not leak out during frying, repeat the procedures under No. 7 and 8 again.

9. We heat the pan with oil, transfer the chops to it and cook until golden brown on each side.

Everyone will love these chops, including the child. 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 Schnitzel Dritzel oven, 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 are revealed!

1. Chicken fillet should be washed and dried with a paper towel. Then cut in half to make two halves. Cut each half into 3-4 pieces along the entire piece.

We spread the pieces on the board and cover them with a bag or cling film. Beat them with a meat mallet. Just do not need to be zealous, the meat is very tender, a little more strength, and you will get minced meat.

Salt and pepper each chop on both sides.

2. Combine the egg and sour cream in a bowl and beat until smooth.

3. Dip the prepared chops first into the egg, and then roll in breadcrumbs. To make the dish even tastier, add a mixture of peppers, paprika, salt, dried garlic to the breadcrumbs and mix well.

4. We heat any vegetable oil in a thick-bottomed pan and lay out the chops. Fry on each side for 4-5 minutes. The fire does not have to be strong. Excess vegetable oil is easy to remove - put ready-made chops on napkins or paper towels.

5. Ready-made chops are good both hot with any side dish, and cold as a snack. You can put them on bread and make a sandwich, or you can cut them into pieces and serve with beer sauces. There are many options, it remains only to decide how to present them.

See also video recipes:

1. Juicy Chicken Chops in Breadcrumbs:

2. How to cook delicious chicken chops:

Chops are always delicious. And chicken is also easy. Because it beats back much faster than, for example, pork.

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

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

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

Fillet in the process of beating "spreads" on the board. That is why I beat off one filet at a time, and not several at once. It is not necessary to be too zealous so that the chops do not tear. The main thing is to achieve the same thickness of the entire piece.

Place the broken pieces on a plate.

I immediately salt and pepper them. The first chop I put on the bottom of the plate, I salt and pepper on both sides. And the next ones - only from above, because they lie on the already salted previous pieces.
Thus, in turn, we beat off all the fillets. Then we cut the chops into smaller pieces, so that it is more convenient to bread and fry:

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

In another plate, pour 1 tbsp. a spoonful of flour

And in another plate - breadcrumbs:

I always sprinkle crackers on my eye and often add more in the process.

Then I make a "conveyor" of plates with prepared products. Almost the same as in the recipe "Battered Squid Rings". From right to left I arrange: a plate (board) with chops, flour, beaten eggs, crackers.
The last step will be a hot pan.
Now you can put a pan with vegetable oil on the stove and immediately start breading the chops and send them to the pan. I heat the pan to the highest heat, and when I start laying out the chops, I lower the heat to medium.

We start breading the chops. We take one chop, roll it in flour:

Dip in eggs on both sides:

There is a small nuance here. Before transferring the chop from the plate with eggs to the plate with breadcrumbs, you need to allow the egg mass to drain a little from the chop. 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 crackers with one side, and then with the other:

And on the frying pan:

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

So that the breading does not get damp, I bread the chops just before sending them to the pan.
I 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 overdo it so that the chops remain juicy.

Cooking time: PT01H00M 1 hour

Breaded fried chicken chop is perhaps the simplest and most affordable chicken dish. Lightly beaten chicken fillet fried in a pan in oil is a great option for a second course.

With all the abundance of cooking options for chops, I, nevertheless, most of all like the way of cooking breaded chicken with frying in butter. Although or is a special and favorite dish.

Breading is sprinkling or rolling the product before frying in breadcrumbs, flour, breading mixtures. Breading allows you to get a marvelous crispy crust, which is very tasty and allows you to keep 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 in frying makes the chicken very fragrant.

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

Juicy chicken chop

Ingredients (2 servings)

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

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, nevertheless, it’s worth repulsing a little fillet, like, more to make the meat even, like for. If pieces have fallen off the fillet, use them too, they can be tasted during the cooking process to assess the taste and degree of readiness.
Chicken fillet
Mix to taste salt, ground black pepper, red sweet paprika and dry aromatic herbs (oregano, basil, savory, etc.). Sprinkle the fillet with this mixture on both sides. Sprinkle the fillet with lemon juice - approximately 1 tsp. juice per fillet.
Lightly beat the fillet and sprinkle it with spices
Coat fillets generously in breadcrumbs. The layer of breading will turn out to be quite thick and dense.
Habitual breadcrumbs (French paner - sprinkle with breadcrumbs), as a rule, are crumbs that are prepared on purpose, or by strong grinding of stale white bread or a long loaf. Breadcrumbs should provide a complete and hermetic coating of the prepared product. In addition, there are ready-made breading mixtures. As a breading, it is better to use a piece of dried loaf or white bread, previously grated on a fine grater, and not ready-made crackers of unknown origin.
For greater sealing of the product inside the breading, before rolling, the product is often dipped in a mixture of beaten eggs, and only then breaded. Or even make a "double" breading - egg, breading, egg, breading. Here at your discretion. But the chicken fillet chop will turn out great in any case.
Put the butter in a hot frying pan, melt it, wait until the oil starts to crackle. Immediately put the breaded fillet in the pan.
Put the breaded fillet in the pan
Reduce fire to medium. 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 visual control of readiness will not hurt. But if in doubt, check the fillet for readiness by cutting it with a knife in the thickest place. If necessary, add a few more minutes.
Fry the fillet on each side for 5-6 minutes, until golden brown
Put a side dish on a plate, for example, baked or boiled potatoes, greens. It is possible without a side dish at all, given that a salad is usually prepared for dinner. But adding a slice of lemon is a must - chicken fillet chop goes well with lemon. Then - chicken fillet chop, while it is still “grunting” and serve immediately.

Many people love chicken for its delicate taste, soft texture and ease of preparation, which, moreover, can be very diverse. Chicken can be boiled, baked in the oven with cheese or fried with potatoes, or you can simply make delicious chicken chops in breadcrumbs in a pan. The last cooking option is quite simple, it always allows you to get juicy meat under a delicious crust, which will be eaten by all, without exception, household members.

Breaded chicken breast chops recipe

To make chicken chops truly spicy and tasty, the meat must first be marinated. This will positively affect not only the taste, but also the texture of the chicken. Thanks to the marinade, the chops will become soft and juicy, which will avoid the usual dryness and stiffness of chicken meat. Just a few tips - and your dish will drive everyone at the table crazy with its aroma.

Ingredients

Breadcrumbs - 70 gr.;
Chicken fillet - 600 gr.;
Ground pepper (black) - to taste;
Mayonnaise - 60 gr.;
Salt - to taste;
Vegetable oil - 50 ml.;
Egg - 1 pc.

Cooking juicy chicken chops in breadcrumbs

1. My tender chicken fillet in cool water, cut it into thin layers (along the meat fibers), 1.5-2 cm in size.

2. Gently, and most importantly, beat the meat for a short time with a kitchen hammer.

3. Make a marinade for chicken chops: mix mayonnaise with pepper and salt. Lubricate the pieces with the resulting mixture, literally rubbing it into the meat structure. Leave the chops to marinate for 20-30 minutes.

4. When the meat is saturated with marinade, roll the pieces beaten with a hammer in a raw egg, then dip them into breadcrumbs.

5. We heat the pan over medium heat, pour vegetable oil on the hot bottom and wait until it starts to bubble.

6. Put the chicken breast chops into the hot oil, fry them for 5 minutes on both sides.

7. We first transfer the chops fried in a pan to napkins to get rid of excess fat, then put them on a plate, sprinkle with herbs and serve with fresh vegetables or a side dish to the table. It is best to serve a snack with meat in a warm form.

Mashed potatoes, boiled (stewed, fried) potatoes, buckwheat with mushrooms, rice porridge, vermicelli, pasta, vegetable salad and many other dishes are suitable as a side dish for chicken chops.

How to cook chicken chops

In fact, the technology for preparing fillet snacks is no different from frying chicken breast chops. The only difference is that the meat is prepared for frying a little differently. To begin with, it needs to be properly cut, and then marinated well, everything else is a common thing in technology.

- We cut the fillet along the side so that it opens in front of you like a book. This will make the piece larger and at the same time give it the fineness needed for frying.

- Lightly beat the chopped meat with a hammer, then rub it with a mixture of spices. The traditional set of spices includes: Provence herbs (dry), black pepper (ground), salt, sweet paprika. You can add (or replace) some spices at your discretion, in the end, the appetizer should, first of all, please you and your guests.

- Sprinkle each chicken fillet with 1 tsp. fresh lemon juice.

Types of breading for frying chicken chops

It is not necessary to bread the chicken only in breadcrumbs, although this option is the most common. For breading, you can also use flour (plain / pancake) or semolina. As a rule, the latter option is very suitable for children's chicken dishes.

You can also use a double breading, for example, dip the chops first in flour, then in an egg, then in breadcrumbs. Double breading is allowed and in such a sequence as: crackers - egg - crackers.

Chops in batter and breadcrumbs turn out to be very tasty, however, if you use one thing for breading, the taste will not lose its attractiveness.

If you're looking for an easy, hearty, quick dinner option, then chicken chops in breadcrumbs are the way to go. It will take a minimum of financial and physical costs to prepare, and you won’t have to spend a lot of time on eating the dish either. It is unlikely that you will need to persuade your household or guests to finish the dish so that there is no left, most likely they will ask for supplements or a recipe for their cookbook.

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