Chicken chops in a frying pan, the secrets of juicy meat. Proven recipe with photos

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Are you looking for a recipe for the simplest meat dish that does not require complex techniques? Then try frying entrecote, steak or, more simply, chops from chicken fillet. They are very tasty, but most importantly, they are easy to prepare. Tender, appetizing and juicy pulp will be a worthy addition to side dishes on the festive and everyday table.

How to cook chicken chops

If you want to prevent the preparation of an appetizing and moderately high-calorie dinner from suddenly turning into a problem, you will have to learn some culinary subtleties and secrets of processing chicken meat. Here are some practical tips:

Chicken chops are made from chicken fillet. The meat from this part of the carcass is especially tender.
The fillet is always cut into slices across the grain, no more than one and a half centimeters thick.
Before cooking the chops, be sure to rinse and dry the meat, otherwise the juices will drip into the pan and lower the temperature of the oil.
If you don’t have a fresh piece on hand, then you can use frozen meat, but remember: you need to defrost it gradually. It’s good if you move a piece from the freezer to the bottom shelf of the refrigerator in the evening.
It is advisable to beat the chicken without much enthusiasm, otherwise the piece will show through, and after frying, instead of a juicy chop, you will get a piece of rubber.

Batter

As for other flavoring additives, aromatic spices and herbs, you can add a few grams to the batter or lightly season the already beaten meat with them. The batter for chicken chops can be prepared using an easy recipe, for example, bathing the meat in egg and flour. It is also possible to roll a piece of fillet in breadcrumbs. If you want to surprise your loved ones, then use sesame seeds instead of simple breading. This chicken under a fur coat will turn out to be especially tender, but with spicy notes.

Chicken chops - recipe with photos

Experienced chefs always know how to cook tender chicken meat. In addition, each cook has his own extraordinary recipe for chicken fillet chops. It is more difficult for beginners to immediately pick up and remember all the subtleties of this dish. Therefore, for those who have just begun to master the culinary science, they came up with photo recipes. A detailed description and step-by-step photos help beginners figure out for themselves the approximate sequence of all processes and see the final result in advance. Try the recipes below too.

Chicken chops in batter

Cooking time: 15 minutes.
Number of servings: for 4-5 persons.
Calorie content of the dish: 166.4 kcal.
Purpose: for dinner.
Cuisine: Russian.

Do you want to prepare a healthy lunch without any hassle? Then try this simple recipe. A delicate sour cream batter reliably envelops the chicken meat, making it especially tender and juicy. If you like more savory dishes or want to add variety to your daily menu, try adding special spices for chicken or a clove of garlic passed through a press into the batter.

Ingredients:

fillet – 500 g;
eggs – 2 pcs.;
sour cream – 2 tbsp. l.;
flour – 4 tbsp. l.

Cooking method:

Cut the fillet into slices, wrap in film and beat.
Combine the beaten eggs with sour cream until smooth, add flour and spices.
Dip the chicken into the mixture and place in the heated oil.
Fry chicken breast chops in batter on medium gas for 5-7 minutes.

In the oven

Number of servings: 4 persons.
Calorie content of the dish: 126.6 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

For some reason, it is generally accepted that you can only cook chicken breast chops in a frying pan. In reality, this is not entirely true. You can even make a truly worthy addition to a potato side dish or porridge in the oven or microwave. In addition, preparing such a dish is much easier, because there is no need to constantly stand and watch that the chicken does not burn.

Ingredients:

milk – 400 ml;
chicken – 600 g;
wheat flour - 4 tbsp. l.;
eggs – 2 pcs.;
crackers – 30 g.

Cooking method:

Season the meat with salt, sprinkle with pepper and cover completely with milk.
Set the bowl aside and let the meat marinate for half an hour.
Pour the flour and breadcrumbs onto separate plates and beat the eggs with a whisk.
We first roll the meat pieces in wheat flour, then dip them in the egg, and then in the breadcrumbs.
Place the fillet on a baking sheet lined with parchment.
Bake the chicken fillet chops in the oven for 15 minutes, turning the meat to the other side up halfway through the cycle.

With tomatoes

Number of servings: 5-6 persons.
Calorie content of the dish: 292.9 kcal.
Purpose: for dinner.
Cuisine: Russian.

How to cook chicken breast chops so that the meat does not lose its juiciness? Try baking it, putting a thin tomato slice on each piece and decorating everything with a cap of grated cheese. This dish certainly won’t turn out tough or bland and your family will definitely like it. You can serve juicy meat with tomatoes with any side dish.

Ingredients:

breast – 500 g;
mayonnaise – 50 g;
eggs – 2 pcs.;
flour – 100 g;
grated cheese – 1 tbsp;
tomatoes – 3 pcs.

Cooking method:

Cut the loin into portions and beat lightly with a hammer.
How to make the batter: beat the eggs, add flour and spices.
Heat the sunflower oil thoroughly in a saucepan.
Dip each piece of chicken in the batter, place on the bottom of the saucepan and fry for 2 minutes.
Cover the bottom of the pan with a thick layer of foil and place pieces of chops on it.
Place tomato slices on top of the meat, grease the vegetables with mayonnaise, and sprinkle with cheese.
The chicken chop is baked in the oven with tomatoes at 180°C.

With cheese

Cooking time: 20 minutes.
Number of servings: 4-5 persons.
Calorie content of the dish: 128.5 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

Soft, juicy, tender, aromatic, tasty - this is the only way to describe chicken fillet cooked in creamy batter. How to make this breading? Everything is very simple: you just need to grate the processed cheese and combine it with chicken yolk, white or a whole egg. However, remember that the aromatic spices do not overwhelm the subtle creamy taste; season the fillet only with ground black pepper.

Ingredients:

fillet – 600 g;
milk – ½ tbsp.;
flour – 2 tbsp. l.;
processed cheese – 2 packs;
breadcrumbs – 20 g;
eggs – 2 pcs.

Cooking method:

Cut the fillet into pieces, beat with a hammer, wrapping it in foil in advance.
Combine grated cheese, milk, eggs and flour. To prevent the cheese from sticking to the grater, it is advisable to cool it in the freezer for a couple of minutes.
Dip each piece of meat first into the liquid mixture, and then roll in breadcrumbs.
Fry chicken chops in cheese batter in olive oil to reduce the calorie content of the dish.

In breadcrumbs

Cooking time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 244.5 kcal.
Purpose: for lunch.
Cuisine: oriental.
Difficulty of preparation: medium.

Everyone knows how to make batter from breadcrumbs for chicken meat. This dish is already considered traditional in Russian cuisine and is regularly prepared as a hearty addition to side dishes. If you are already tired of the classic recipe, then try to diversify the breading by mixing crackers with a handful of nuts. The tender chicken goes well with the subtle nutty aftertaste.

Ingredients:

brisket – 200 g;
bread crumbs – 1 tbsp;
chopped walnut kernels - ½ tbsp.;
eggs – 2 pcs.;
lime – 1 pc.

Cooking method:

Cut the brisket into even pieces, wrap it in film and beat it.
Using a spoon, mix the marinade of eggs, lime juice and oriental spices.
Pour the marinade over the meat and leave for a couple of hours.
Mix chopped nuts with breading.
Roll the chicken in breadcrumbs and place the pieces on a hot roasting pan.
Fry breaded chicken chops until crispy.

With mushrooms

Cooking time: 45-50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 94.4 kcal.
Destination: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

This version of the dish is often prepared in the oven, first slightly poaching the chicken in a frying pan. As a rule, all these processes take up a considerable portion of time, which is why chicken chops with mushrooms and cheese are losing their popularity. However, there is an easier option - to do the same directly in the frying pan. The main thing is not to overcook the meat: as soon as the cheese on top of the mushrooms begins to melt, immediately place it on a plate.

Ingredients:

two fillets – 200 g each;
champignons – 300 g;
cheese – ½ tbsp.;
medium-sized eggs – 2 pcs.;
milk – 3 tbsp. l.

Cooking method:

We wash the meat, dry it and divide it in half.
We transfer each piece into polyethylene and beat it off from all edges.
Season the fillet with spices, mix with egg and milk, and leave to marinate.
Then sauté the mushrooms, cut into slices, in a frying pan.
After half an hour, fry the chicken fillet until lightly browned.
Turn the meat over, place a portion of mushrooms on top, sprinkle with cheese.
Cook the meat for 1.5-2 minutes or until the cheese coating is completely dissolved.

In a frying pan

Cooking time: 10 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 127.6 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: easy.

How often, when you come home from work, do you deny yourself a full dinner, wanting to save some free time? Quick custard porridges from bags, instant noodles and frozen semi-finished products - these dishes have become the basis of nutrition for the majority of the working population. Why play with your health when you can prepare a delicious meal in just a few minutes? Just use this recipe with photos.

Ingredients:

breast - 2 halves;
soy sauce – 30 g;
spices and herbs.

Cooking method:

From each piece we separate the bottom part, filet mignon.
We make uniform diamond-shaped cuts 4 mm thick across the chicken fillet.
Rub the meat with spices and soy sauce, remove to rest for 15 minutes.
Fry the chicken chops in a frying pan for a few minutes on each edge.
Reduce heat to medium, add a little water, cover the pan with a lid and cook until the liquid has completely evaporated.

With tomatoes and cheese

Cooking time: 40 minutes.
Number of servings: for 8 persons.
Calorie content of the dish: 130.9 kcal.
Purpose: for garnish.
Cuisine: Russian.
Difficulty of preparation: easy.

Have you most likely tried the famous dish called meat in French more than once? If you liked it, then you simply must make chicken chops using a similar recipe. Just remember to put water on the stove to boil in advance to cook the pasta. By the time the meat is fried, you will already have a wonderful hot side dish ready.

Ingredients:

breast – 600 g;
tomatoes – 250 g;
mayonnaise – 2 tbsp. l.;
Dutch cheese – 150 g;
cold pressed oil – 1 tbsp. l.

Cooking method:

Beat portioned pieces of chicken thoroughly with a hammer and season with your favorite spices.
Cut the tomatoes into thin slices and grate the cheese coarsely.
Cover a heat-resistant surface with parchment and place fillet pieces on it.
Lubricate each chop with mayonnaise, put tomatoes on top, then grated cheese.
Chicken chop with cheese and tomatoes will be fried for 20 minutes at 190 °C.

With pineapple

Cooking time: 35 minutes.
Number of servings: 6-7 persons.
Calorie content of the dish: 133.8 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

What goes perfectly with tender chicken meat? Yes, with almost everything you can find in your kitchen: garlic, soft or hard cheese, bacon, potatoes or fresh vegetables. All this is true, but sometimes you really want to cook something really unusual, for example, bake fillet with pineapple and green peas. Then try making meat according to this recipe with photos.

Ingredients:

fillet – 1 kg;
sweet green peas – 50 g;
Crimean onion – 1 head;
cheese – 300 g;
pineapples – 350 g.

Cooking method:

Season the chop with spices.
On a cutting board, cut the pineapples into pieces, combine them with peas and finely chopped Crimean onions.
Place all the components of the dish on a baking sheet in order: first - fillet, then - filling, finally - grated cheese.
Cook chicken chops with pineapple in the oven for 25 minutes at 180°C.

In a slow cooker

Cooking time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 196.13 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: easy.

How to cook chicken chops in a slow cooker? In the cookbook that comes with the device, you will find one of these recipes. If suddenly the manufacturer forgot to enter it there, it doesn’t matter - use what is suggested below, but remember, in order to choose the right time for cooking such meat, you must take into account the power of the electrical appliance.

Ingredients:

breast – 200 g;
egg – 1 pc.;
mayonnaise – 1 tbsp. l.;
flour – 30 g.

Cooking method:

We beat the meat in film on both sides, season well.
Mix the eggs, mayonnaise and flour with a fork until smooth.
Select the “Frying” mode on the display and set the timer for a quarter of an hour.
Dip the meat into the egg batter and carefully place it on the bottom of the multicooker bowl.
Fry the chops until golden brown.

Try making lazy chops from chicken pieces: just dip them in batter and simmer in vegetable oil until crispy and golden brown.
A chicken breast chop will turn out more interesting if its insides are stuffed with smoked balyk, bacon or pieces of cheese.
You can dilute too thick batter with regular boiled water.
You can only put the meat in well-heated vegetable oil, otherwise the batter will stick to the bottom of the pan.
You need to beat the fillet with the part of the kitchen hammer on which the large and large cloves are located. Otherwise, the meat will stick to the iron and tear.

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Chicken chops: recipes with photos

Appetizing and aromatic chicken chops, in order to maintain juiciness, are fried in a breading of eggs, flour or bread crumbs, adding grated cheese, herbs, and spices. The crispy crust allows the meat to be so tender that it literally melts in your mouth. Such chops can not only be served with a side dish, but also placed on sandwiches and in sandwiches.

Photo by Shutterstock

How to pound a chicken breast

Rinse the chicken breast for chops under running water and pat dry with a paper towel. In the thickest part of the breast there is a piece of tender meat 7-8 cm long and as wide as a finger, cut it off and use it for another dish. Trim the fat and cartilage from the chicken. Place the breast on a cutting board with the “sharp” part facing you, keeping the wide flat nose parallel to the board, cut lengthwise through the thick part of the breast almost to the end, open it like a book. You can lightly spray the chicken with water, or you can wrap it in cling film. This is done so that small pieces of meat do not fly off from the chop, polluting the kitchen. Beat the chicken with a special hammer or rolling pin.

How to fry a chicken breast chop

The simplest breading for a chop is egg and flour, but it’s much tastier to cook a Milanese chop. For 4 chicken breasts you will need: - 1 cup of wheat flour; - 2 large chicken eggs; - 3 tablespoons of vegetable oil; - 2 cups bread crumbs or breadcrumbs; - ½ cup grated Parmesan; - 2 tablespoons of finely chopped parsley; - 6 tablespoons of unsalted butter; - 1 lemon; - finely ground salt and freshly ground black pepper.

You can make your own bread crumbs. Take four slices of slightly stale bread, dry it in an oven preheated to 200 degrees, cool and pulse pulse it in a food processor

Beat the eggs lightly. Rub salt and pepper into the chicken chop. Place three wide saucers with flour, beaten eggs and bread crumbs mixed with grated cheese and parsley. Take one chop at a time and dip both sides into flour first, shaking off excess to create an even layer with no lumps or bald spots. Using tongs, dip the chops in the egg, let the excess drip off, and place the fillets in the saucer with the crumbs, first one side, then the other, pressing with your fingers to get an even crust. Place the finished chops on a baking sheet or wide board lined with baking paper, allowing them to dry slightly.

Almost everyone loves chops. There is an opinion that only tough meat like beef requires special preparation. But such processing will not harm any type of meat, be it chicken, lamb or pork. This makes the meat fantastically tender and juicy.

But it often happens that the product is already prepared, cut, and the hammer has disappeared somewhere. What to do in this case? How to beat meat if you don’t have a special hammer? There are quite a few options, and one of them will surely suit you.

The essence of the procedure

Fried meat is considered "aerobatics". It's one thing to stew beef or bake chicken in a sleeve, and quite another to cook a juicy steak. This requires not only certain knowledge, but also skills. It would be nice to understand anatomy, then it will be clear why you are doing this.

So, meat is muscle fibers, ligaments and tendons. It has a rigid structure. If you don't break it, the hardness will remain even after cooking. Then it will be difficult for the body to process it. The digestive system will spend a lot of resources, which can have a bad effect on many processes. Therefore, chefs use two methods:

marinade to soften fibers;
mechanically breaking them using a special tool.

How to beat the meat if you don’t have a special hammer? There are a lot of things in the kitchen that can solve this problem. Now let's move on to solving this issue. Properly prepared meat will not only be tasty, but will also not interfere with the functioning of the digestive system.

What is important to know

Before you think about how to beat the meat, if you don’t have a special hammer, you need to choose the right product. Otherwise, the effort spent will not pay off. In addition, there are a number of rules that must be followed:

It is best to choose one that has never been frozen before. This is very important because meat loses its juice when defrosting. If you take it out of the freezer, be sure to wait until it thaws completely. It is best to leave it on the bottom shelf of the refrigerator for several hours.
Old meat with veins performs the worst. Only long-term stewing will help this. Choose young, not too lean, but not greasy either.
Do not wash meat before cooking. If this mistake is made, then dry it thoroughly with a towel.
Seasonings can be added just before frying, but not during the battering process.
You can't hit it too thin or too hard. You can make holes, but the meat will turn out tough and dry.
Be sure to fry over high heat so that the crust sets.

Procedure step by step

It is very important to know how to properly pound meat for chops. You don't need a lot of equipment:

board;
sharp knife;
suitable tool.

The prepared piece of meat needs to be cut into wide steaks. They should not be too thin, otherwise the product will turn out dry. It is usually recommended to make a cut of at least 2.5 centimeters. Filet mignon allows a thickness of 5 cm.

Now we take a device for beating meat and begin to apply uniform blows. After this, you need to turn the piece over and repeat the procedure on the reverse side. Repeat this procedure with the rest of the meat and turn on the pan.

When it is well heated, place one steak on it, sprinkled with spices. But it’s better to add salt after the first time you turn the piece over with the fried side up.

Choosing an alternative option

Let's think together about how to beat the meat if there is no special hammer. It can be any object that is convenient to strike with. It is desirable that it be massive. This will make the cook's job easier. The easiest way to do this is with a regular kitchen knife. By the way, professional chefs usually use it, not using special hammers. You need a massive knife with a thick blade. Hitting the meat should be done with the blunt side. It is very convenient and does not take much time.

Kitchen helpers

Dough rolling pins, mashed potato masher - any of these devices will perform this function perfectly. There is a small nuance - before starting work, be sure to wrap the piece of meat in cling film or put it in a regular bag. Meat splashes will not bother you. However, many housewives argue that a rolling pin for dough is not a very good option, because even with force, it is impossible to break the fibers.

Another point that you involuntarily think about is a strong knock that can disturb your neighbors. But this problem can be solved very easily. Just place a waffle towel under the cutting board.

Available means

If you don't find anything suitable in the kitchen, you can look in the pantry. Surely there is a glass bottle of wine or champagne. A great option: turn it upside down and strike with the neck. The dish will turn out no worse than if you used a professional hammer.

It also happens that there is not a single bottle at home. Then a toolbox can help out. Take out a regular hammer and attach a regular fork to it with tape. It is with this side that you will strike. Since a hammer is a heavy tool, preparing the meat will go very quickly. The main thing is not to be too zealous, you don’t need minced meat, but a juicy steak.

On a picnic

Of course, before going outdoors, all products need to be prepared in advance. This will allow you to not have to think about what you can use to cut the meat. However, a solution can be found here too. Tools for the car or bike you arrived on may be fine. Or take a stone, wrap the meat in several bags and get started. A couple of dozen blows are enough - and the product is ready for frying. Place the frying pan on the fire and start cooking the meat.

Some cons

When beating, some juice is released. With it, a certain amount of minerals and amino acids is lost, in addition, the final product is drier.

The harder you beat, the more fluid is released. The optimal solution would be to find a degree of tenderization that preserves the maximum amount of nutrients while maintaining a fairly soft meat consistency. This is achieved experimentally. Therefore, you should not fry a large batch at once. Start with one steak, take a sample and adjust the preparation of the meat.

Chicken breast is valued as a dietary product, but since it is completely devoid of fat, it requires special attention when preparing so that the dish does not turn out dry. Chicken fillet chops in a frying pan win compared to other recipes, as they always turn out tasty and tender.

This dish is also attractive because it does not require much time to prepare, and there are no special secrets either.

Chicken fillet chops in a frying pan: proven tips

Chops can be made from pork or beef, but from chicken, in my opinion, they turn out more tender.

That’s actually all the secrets of cooking, but by using different roasting methods, you can get different tastes.

Classic recipe for chicken chops in a frying pan

Ingredients:

1 chicken breast
eggs - 2 pcs
vegetable oil
spices

How to cook:

Prepare chicken meat as described above.
Take two bowls. Break the eggs into one, add salt and beat lightly with a whisk or fork until smooth. Pour flour into the second one.
Pour vegetable oil into a frying pan and heat well.
I often see in recipes that they are dipped first in egg, then in flour. You can do it this way, but I do the opposite. First, I dip the chicken meat in flour, then in the egg and place it in hot oil for frying. With this option, the flour does not burn, and the chops turn out like in batter. With this method, you don’t have to think about whether there’s enough batter or not. If you don’t have enough eggs, we’ll add it, and if we add a little flour, we’ll also add it, it’s very convenient.
Fry over low heat for 3 - 5 minutes on each side. If you have doubts about whether the meat will be cooked or not, you can fry it on one side, then turn it over and cover it with a lid. Leave for 3 minutes, remove the lid and finish cooking without it.

Chicken fillet chops in a frying pan in breadcrumbs

If you want chops with a crispy crust, you can make a breading of breadcrumbs.

Ingredients:

chicken fillet - 700 gr
egg - 1 pc.
mayonnaise - 1 tbsp. l.
crackers
salt, garlic, spices
vegetable oil for frying

Chicken chops in a frying pan in batter

Try making chicken chops in batter. The meat wrapped in dough is tender and tasty.

Ingredients:

salt, pepper, garlic
frying oil

for batter:

1 egg
1 tbsp. l. sour cream
1 tbsp. l. flour
salt, seasoning for chicken

Cooking recipe:

We already know how to prepare chicken for frying.
Make the batter - break an egg into a bowl, add salt, and beat with a whisk. Add sour cream, beat, then add flour, chicken seasoning. Mix everything well to form a homogeneous dough similar in thickness to sour cream.
Dip the chops in the batter and fry on both sides in a frying pan in hot oil until golden brown.

Batter can be made not only with sour cream, but also with water and milk.

Milk batter

Beat 2 eggs until foamy, add 100 ml of milk, salt, a pinch of sugar - beat everything together. Add 100 grams of flour, but not immediately, gradually, since the flour is different. Stir until the dough thickens to the desired consistency.

Fluffy batter with whipped egg whites

Using a mixer, beat the egg whites until fluffy white foam. In another bowl, beat the yolk with 1 tbsp. l. water and ¼ tsp. salt. You can add plain water, mineral water or whey. Then add about 100 grams of flour to the yolk. Add gradually, you should get a dough with the consistency of thick sour cream. Add a little whipped egg white, mix well and fold into the remaining egg white. Gently mix the whipped whites with the yolk batter from bottom to top. You should get a homogeneous fluffy mass.

Creamy batter

Using a mixer, beat 2 eggs with a pinch of salt, then add 2 grated processed cheeses and beat together. Continuing to beat, add 100 ml of milk and 40 grams of flour.

Chicken fillet chops with cheese and tomatoes

Chops prepared using any of the proposed methods are suitable for both a family meal and a holiday table. But this recipe with cheese and tomatoes will be a worthy decoration.

Step-by-step recipe with photos:

Place the finished chops on a plate, garnish with parsley sprigs and serve hot to guests.

Chops in a frying pan with cheese - video recipe

I suggest watching an interesting video recipe for making chops with cheese, but the cheese is not baked in the oven, but together with the meat in batter, I think it’s delicious.

Cook chicken fillet chops in a frying pan and delight yourself and your loved ones with a tender and tasty dish.
Bon appetit!
Elena Kasatova. See you by the fireplace.

Chicken chops in a frying pan are exceptional juiciness and tenderness of chicken meat in a crispy batter. The secrets of juicy chicken meat are few, but knowledge of them will ensure the hostess one hundred percent success in preparing a traditional hot dish.

Chicken chops in a frying pan - rules for juiciness of chicken breast

The most delicious chops come from chicken breast, or, as it is also called, chicken fillet. You can buy a ready-made semi-finished product in the store, or you can remove the skin from the breast yourself and cut fillet out of it. The difference is the price.

The chicken fillet should be washed and cut into pieces for chops. Meat should be cut strictly across the grain. The thickness of each piece should be 1.5-2 cm.

Portioned pieces should be placed on a cutting board, covered with cling film or a plastic bag and lightly beaten with a special hammer. You cannot be overzealous with this procedure, as there is a risk of tearing the delicate fibers. Then remove the film and turn the pieces over. Cover them again and lightly beat them off from the other side.

Rub the resulting chicken chops with chicken spices. You can use ready-made mixtures, or you can choose your favorite herbs yourself. The article “Chicken Seasoning” will help you decide on the choice for chicken chops in a frying pan.

Afterwards, the chicken chops are marinated for at least half an hour in mayonnaise with chopped garlic, mustard, tomato paste with garlic or in another marinade suitable for chicken meat.

Marinated pieces of chicken fillet are placed in batter and fried in hot vegetable oil in a frying pan until cooked.

The batter for chicken chops in a frying pan can be different:

– beer batter (flour with beer in a two to one ratio);
– spicy batter (a mixture of beaten chicken eggs, flour and spices – 1:5:1/2);
– classic batter for chicken chops in a frying pan (mixture of beaten chicken eggs and flour – 1:5);
– cheese batter (a mixture of beaten chicken eggs with grated cheese – 1:3);
– sour cream batter (a mixture of beaten chicken eggs and sour cream with flour – 2:2:4);
– creamy batter (a mixture of beaten chicken eggs with grated processed cheese, flour and milk: two eggs, 200 g of cheese, 100 ml of milk, 40 g of flour);
– potato batter (a mixture of beaten eggs, flour and potatoes, grated on a fine grater).

Those who don’t like batter fry breaded chicken chops in a frying pan, using breadcrumbs, sesame seeds, and regular flour for this purpose. There are adherents of complex solutions who cover tender chicken fillet with numerous layers of vegetable, fruit, and mushroom coats with a ruddy cap of cheese.

Chicken chops in a frying pan, proven recipe with photos

The most delicious and tender, of course, are chicken chops in a frying pan in the classic execution. A proven recipe with photographs will reveal in detail the sequence of creating a delicious masterpiece of juiciness from chicken fillet.

Ingredients:

chicken breast – 400 g;
chicken eggs – 3 pcs.;
wheat flour – 130 g;
spices – 0.5 tsp;
salt – 0.5 tsp;
garlic – 4 cloves;
mayonnaise – 60 g.

Cooking chicken chops in a frying pan. Proven recipe with photos

Remove the skin from the chicken breast and cut out 2 fillets. Rinse and dry the meat.

Cut each fillet into slices 1.5 cm thick. Cover the meat with cling film and beat lightly with a hammer. Remove the film, turn the pieces over and repeat the procedure.

Rub the resulting chops with chicken spices and add salt if necessary.

Then fold into a wide container with high sides. Peel the garlic, wash it, chop it with a knife, mix with mayonnaise. Rub this mixture onto the chicken chops in the pan. It will be convenient to pour them in a bowl so that the chicken slices are wet on all sides in the sauce. Leave the chicken chops to marinate in a cool place for 15-30 minutes.

Meanwhile, prepare the batter for the chicken chops in a frying pan.

First option

Break the eggs into a bowl and beat them with a fork or whisk until fluffy. Pour flour into another flat container.

Second option

Break the chicken eggs, add flour. Beat everything with a mixer or whisk until smooth.

Heat a deep, wide frying pan with a thick bottom, preferably cast iron. Pour out the vegetable oil.

First roll the marinated chicken meat in egg wash.

Place in a frying pan with very hot oil.

Fry chicken chops in a frying pan for a minute over high heat on both sides. Then reduce the heat and fry the meat for another four minutes on all sides.

If you used the second version of the batter, then you just need to thoroughly bathe the slices in the egg-flour mixture and place them in a frying pan. Fry chicken breast chops as usual, as suggested above.

Chicken chops prepared in this simple way in a frying pan will turn out to be the standard of tenderness and juiciness.

This appetizing dish will impress with its flavor palette. Thanks to the marinade, neutral chicken meat will acquire not only juiciness, but also a pleasant piquancy. Thanks to the batter, the chicken breast chops will retain their juicy qualities and will be incredibly crispy. This dish will perfectly complement a family dinner or a whole feast.

Chicken chops in a frying pan with a layer of cheese

Ingredients:

breast – 300 g;
cheese – 150 g;
sour cream – 60 ml;
chicken eggs – 3 pcs.;
wheat flour – 3 tbsp. l.;
Sunflower oil – 3-4 tbsp. l;
salt, pepper – 3 g.

How to cook

Cut the chicken meat into convenient slices, wash, dry, and beat not too hard through polyethylene. Sprinkle the meat with salt and pepper. To make the batter, mix eggs, sour cream, and flour. Beat the ingredients to a homogeneous consistency of rich sour cream. If desired, add salt and pepper. Heat a good frying pan with sunflower oil. Dip one side of the chicken breast chop into the batter, then immediately place it in the pan. We'll do the same with the rest of the chicken breast chops. Once all the pancakes are in the frying pan, place two tablespoons of grated cheese on each pancake. Pour a layer of batter on top. Carefully turn the chops and seal the cheese layer under the batter crust. We will fry the chicken chops for 2 minutes. On both sides without a lid, and then under the lid over low heat for another three minutes. If everything is done correctly and carefully, you will get original chicken chops in a frying pan with a layer of cheese. Fans of stretchy cheese will appreciate and place this recipe in the “Favorite essential treats” section of their memory. Try it - you will be glad. You will be surprised by its juiciness, tenderness and cheesiness. And - incredible deliciousness. Of course, you need to decorate such an enchanting chicken breast dish with a juicy sauce. You can find the recipe for this sauce by following the link.

Frying pan chicken chops without any mistakes. Proven advice

The batter helps chicken breast chops retain their juicy and tender texture.
Adding garlic, lemon juice, and soy sauce to the marinade for chicken chops in a frying pan makes the taste of chicken meat piquant and brighter.
Chicken chops should be fried only in hot sunflower oil so that the fibers are sealed with a crust and retain their softness and do not dry out during the frying process.
The juiciest chicken meat will be marinated with dairy products: mayonnaise, milk, sour cream.
Cooked chicken chops in a frying pan will be delicious with homemade tomato sauce, garlic or mushrooms.
Cook chicken chops in a frying pan and surprise your family and guests with the delicate taste of juicy chicken fillet.

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