How to marinate chicken chops. Soy-marinated chicken chops

It tastes incredibly delicate, and the recipe is as easy as shelling pears, and is great if you need to cook quickly. meat dish, taking into account the fact that you have marinated the meat in advance. Very tasty! Serve this fillet with any side dish, or better simply, separately with vegetables.

Ingredients for cooking:

Mustard - 1 tbsp;
Sour cream - 2 tbsp;
Soy sauce - 1 tbsp;
Chicken fillet - 500 g;
Spices to taste;

Cooking steps:

We cut the chicken fillet lengthwise into two or three parts, depending on the thickness of your fillet. Cover the fillet with cling film and beat off a little, only carefully so that the fillet does not turn into porridge. You can even use the blunt end of a hammer.
We will prepare the marinade, you can do this even before beating the meat, or only later - this is not the point. So: mix mustard with sour cream and add spices, soy sauce, mix into a homogeneous mass. We dip each piece in this marinade, no salt is needed, because it is in mustard and in the sauce, and we send our fillets to marinate in the refrigerator. Not for long, from one hour to several hours, because the pieces are not thick.
Then we dip each piece in flour and fry in a highly heated pan in vegetable oil. We fry on both sides for just a couple of minutes, no more, do not dry these chops, they should turn out juicy. It is really delicious. Enjoy your meal!

It's no secret that chicken breast cooks very quickly, but you can cook chops from it even faster.

Juicy, tender, crispy or in a delicate batter.

The cooking process does not take long, and the result is always amazing.

Chicken breast chops - general cooking principles

Since the breast itself is dry enough, it it is undesirable to freeze and you need to cook chops from chilled meat. Pieces are cut across the fibers, 1.5-2 cm thick and beaten off with a hammer. Since the meat is quite tender, you need to do it carefully, otherwise holes may form. For the same reason, you do not need to cut into slices. thinner than a centimeter. The diameter of the chop increases greatly.

Prepared breasts can be marinated in a variety of foods, spices, or fried at once. To preserve juiciness, use batter or just an egg. On top, you can make breadcrumbs, flour, semolina and other products. It will also prevent moisture from escaping and promote crust formation.

Cook chops from chicken breast can be on the stove or in the oven. For frying in a pan, use vegetable oil or a mixture of fats. After the piece is browned on one side, turn it over and cover the dish with a lid, let it sweat. In the oven, chicken breast chops are most often prepared with various fillings: vegetables, mushrooms, dried fruits, cheese. Readiness is checked by a puncture, the knife should enter gently.

Recipe 1: Chicken Breast Chops in Batter Without Flour

Juicy chicken breast chops that require a minimal amount of food and do not contain flour. A crust forms very quickly, so you need to fry the pieces of meat over medium heat so that the breast has time to cook inside.

Ingredients

Breast of one chicken;

2 tablespoons of mayonnaise;

Black pepper, salt and oil.

Preparation

1. Divide the breast into portioned pieces, about 2 cm thick.

2. We beat off with a hammer.

3. Salt, pepper, put on top of each other and leave for an hour, as much as possible.

4. Beat eggs, add mayonnaise, spices. Stir until completely dissolved.

5. Put the frying pan on the stove and pour in the oil.

6. We hook the chop with a fork, dip in beaten eggs and fry in hot oil until tender. We check by a puncture with the same fork, it should be easy to enter.

Recipe 2: Chicken Breast Chops with Basil, Tomato and Cheese

Recipe for making interesting chicken breast chops, with juicy filling... The dish is simple, but very nice and tasty. Instead of using regular tomato circles, you can use cherry tomatoes by cutting the fruit in half. Anyone who does not like basil can exclude it or replace it with other herbs, including dried or frozen.

Ingredients

0.6 kg breast;

2 tomatoes;

0.1 kg of cheese;

3 sprigs of basil;

3 spoons of milk;

Crackers for breading;

Spices, fat for frying.

Preparation

1. Cut the breast into portions, beat each one, sprinkle with spices and set aside.

2. Beat eggs with milk and spices.

3. Cut the tomato into circles, three cheese on a grater, just cut the basil.

4. Dip the chop in an egg, then roll in breadcrumbs and fry in a pan in oil. When it is browned on one side, then turn it over.

5. Put a mug of tomatoes on the ruddy side, sprinkle with basil and cheese on top. Cook under the lid for a couple of minutes until the cheese melts and the bottom is toasted.

Recipe 3: Chicken Breast Chops "Mushroom"

These chicken breast chops are cooked with mushroom filling, are quite large and juicy. Common champignons are used. The dish is cooked in the oven on a baking sheet for about 40 minutes, at an average temperature of about 190 degrees.

Ingredients

One large breast (0.7-0.8 kg);

0.25 kg of champignons;

One onion;

0.15 kg of hard cheese;

Oil, spices.

Preparation

1. Cut the breast into large enough pieces. Gently beat off, sprinkle with spices and remove.

2. Mushrooms must be washed, removed defects and cut into small slices. Peel and chop the onion into cubes. Fry everything together in a pan, in a small amount of oil. You can simply simmer over low heat, salt and pepper at the end.

3. Salt the eggs, beat with a fork or whisk.

4. Take a beaten piece of meat, dip it in an egg, then roll it in flour and put it on a baking sheet.

5. Put a spoonful of the filling, sprinkle with a thin layer grated cheese... This must be done in order to fasten the mushrooms to the meat and to each other.

6. Take another chop, dip in egg and flour again. We put it on the mushrooms.

7. Gently sprinkle with cheese, press the shavings to the chop with your hands, grease with mayonnaise on top and send for baking until tender.

Recipe 4: Chicken Breast Chops in Bechamel Milk Sauce

An excellent chicken breast chop recipe for those planning to serve meat with a side dish. For the sauce, you can use both milk and liquid cream with a low percentage of fat. And in order for it to turn out beautiful and bright, it is imperative to cook in butter and add turmeric for color.

Ingredients

0.6 kg breast;

30 gr. butter;

0.4 liters of milk (or cream);

Oil, turmeric.

Preparation

1. Cut pieces of meat, beat off, salt.

2. Pour oil into a frying pan, put on fire.

3. Dip the breast in flour and lightly fry in hot oil until crusty. Place the cooked pieces in a small saucepan.

4. In another frying pan, melt the butter and fry a flat spoon of wheat flour.

5. Pour in milk, stir continuously. Cook for 2-3 minutes, until the sauce begins to thicken. Salt and add any spices.

6. Pour the fried chops with milk sauce, simmer for 10 minutes over low heat. Finally, add a dash of turmeric to give the sauce a nice color.

Recipe 5: Chicken Breast Chops in First Love Wine

There are several variations of this recipe for making chicken breast chops. They can be made with white or red wine. In the first case, the taste turns out to be delicate, in the second it is more intense and bright. For comparison, you can try both options and choose the one you like.

Ingredients

0.5 kg of breast;

120 ml of wine;

Large onion or 2 small ones;

2 cloves of garlic;

2 tomatoes;

Dill, fresh or dried.

Preparation

1. Prepare the meat as in the previous recipes, cut, beat and salt.

2. Chop the onion in half rings, just cut the garlic cloves into several pieces.

3. Pour oil into a frying pan, fry the onion. As soon as it starts to turn golden, throw in the pieces of garlic. We cook for a couple more minutes.

4. Spread the onion mass with a spoon, lay out the chops.

5. Pour in wine, cover and simmer for 10 minutes.

6. At this time, remove the skin from the tomatoes, pouring boiling water over the fruits, cut them into arbitrary slices, but not finely.

7. Send the tomatoes to the chicken, cover and simmer for another 15 minutes.

8. At the end, sprinkle with herbs.

Recipe 6: Pineapple Chicken Breast Chops

Chicken and pineapple is almost a classic duo, in which products are perfectly combined. Chicken breast chops are prepared first in a pan, then in the oven, on average, 40 minutes is enough. The peculiarity is that meat is fried on only one side on the stove.

Ingredients

Breast from one carcass;

3 pineapple rings;

0.15 kg of cheese;

A little oil.

Preparation

1. Cut the breast into chops and prepare as usual.

2. Dip the pieces into flour with one side and fry it, do not touch the top. The oven will take care of this side, and we will not waste time.

3. Place the pieces on a greased sheet with the wet side down.

4. Place pineapple on each diced. Lovers of an exotic guest can put a whole ring on each chop.

5. Sprinkle with cheese and place in the oven until tender. Pineapple juice will saturate the fillet, it will become soft and tender.

Recipe 7: Kefir Marinated Chicken Breast Chops

The specialty of these chicken breast chops is the marinade. For him, it is better to use fatty kefir, you can replace it with liquid sour cream. It is better to use food at room temperature, so the process will go faster. Meat should be marinated for at least 2 hours.

Ingredients

0.2 l of kefir;

Salt, black pepper;

1 teaspoon chicken seasoning;

2 cloves of garlic.

Preparation

1. Prepare the sauce. To do this, we drive the cloves of garlic through a press, put them in kefir, salt, pepper, add seasoning for the chicken.

2. Cut the breast into portions, beat off and immerse in kefir sauce... Let's stand.

3. Remove the pieces from the marinade, fry in hot oil on both sides until golden brown. You don't need to bake additionally.

Recipe 8: Chicken Breast Chops with Oriental Soy Sauce

If everything is done correctly, then the chicken turns out to be very soft, melts in the mouth. This recipe can be used to cook chicken breast, pork, beef, turkey chops. It turns out delicious with any meat.

Ingredients

0.7 kg of breast;

0.09 kg flour;

0.1kg soy sauce;

A spoonful of hops-suneli;

A spoonful of sugar.

Preparation

1. Prepare the marinade. To do this, mix soy sauce with sugar, hops-suneli, a couple of tablespoons of vegetable oil.

2. Cut the breast into thin slices, beat it lightly, dip in the sauce and place on top of each other. Pour the rest of the marinade on top. We leave for an hour.

3. Beat the egg, add a couple of tablespoons of chicken marinade to it, mix.

4. Dip the chops into the egg mixture, then bread the pieces in wheat flour and fry in oil until cooked.

Recipe 9: Chicken Breast Chops in Teriyaki Sauce

Teriyaki sauce is famous all over the world, and its homeland is Japan. It is prepared on the basis of soy sauce and has several variations. It goes well with meat, but chicken breast chops are especially tasty with it. The recipe uses starch, you can take potato or corn.

Ingredients

100 ml soy sauce;

One spoonful of honey balsamic vinegar and starch;

½ teaspoon of ginger;

10 gr. sesame;

Oil for marinade and frying.

Preparation

1. Prepare the marinade. To do this, mix honey, soy sauce, ginger, vinegar and add 2 tablespoons of oil.

2. Prepare the fillet for chops, grease with sauce. We set aside to marinate.

3. Then take out the meat and fry in oil on both sides until crusty.

4. Pour the rest of the sauce into the same pan, add the starch and stirring continuously, bring to a boil.

5. Pour in half a glass of boiling water.

6. Put the fried chops and simmer under the lid for 10 minutes. They will completely absorb all the sauce. Ready dish sprinkle with sesame seeds.

Do not use wooden planks for slicing chicken breasts, as they will absorb juice and become a repository of microbes. Better to give preference to plastic and glass. They are much more hygienic and do not require special treatments, it is enough just to wash with detergent and dry.

For breading breasts, you can use semolina instead of flour and breadcrumbs. It also turns out very tasty with crushed crackers, but the cookies should be salty.

For extra juiciness before frying, the slices white meat can be stuffed butter or bacon and only then bread.

To prevent the meat juice from leaving the pieces of meat and splashing in all directions, you need to beat off the breast with a hammer through a plastic bag. You can simply cover on top or put a piece inside.

Regardless of how you grill your chops, it's important not to cook white meat for too long. Otherwise, it will become dry, tough, the piece will shrink. In a skillet, a medium chop is enough for 5 minutes on each side. In the oven, the time depends on the presence or absence of the filling, but on average no more than 30 minutes.

Plain chops cooked in this way become surprisingly soft, tender and remain juicy. And it's not about the orange juice, or rather, not only about it. Such an egg-citrus coating helps to keep all meat juices inside, which makes the meat tender and soft. You need to cook right before serving, they roast very quickly!
Served with a salad of mango and tomatoes, the very thing, in cold, gloomy weather. Reminds of summer and hot countries.

Products:

Chicken breast fillet 700-800 g
egg 1 pc.
sweet mustard 1 tsp
ground coriander
pepper mix
dry wine or orange juice 2 tbsp. l.
salt
bread crumbs 2 tbsp. l.
flour 2 tbsp. l.
vegetable oil for frying.

Preparation:

Carefully beat the fillet of chicken breasts until flat (not too hard), cut off all excess.

In a deep bowl, combine the egg, wine (juice), mustard, seasonings and salt. Beat the mixture with a fork.
Immerse chicken chops in the resulting marinade, mix thoroughly and refrigerate for 2 or more hours. During this time, the entire marinade is absorbed.
Mix breadcrumbs with flour. Roll the chops in this mixture and fry over high heat, uncovered until golden brown. Literally like pancakes.

Serve immediately.

Chicken chops in a pan - this is exceptional juiciness and tenderness chicken meat in crispy batter. The secrets of juicy chicken meat are few and far between, but their knowledge will provide the hostess with one hundred percent success in preparing a traditional hot dish.

Chicken chops in a pan - rules for juicy chicken breast

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

The chicken fillet should be rinsed and cut into chop pieces. The meat should be cut strictly across the grain. The thickness of each piece should be 1.5-2 cm.

Portion pieces must be placed on a cutting board, covered with cling film or a plastic bag and slightly beaten off with a special hammer. It is impossible to be zealous during this procedure, since there is a possibility of rupture of delicate fibers. After that, remove the film and turn the pieces over. Cover them again and beat off slightly on the other side.

Grate the resulting chicken chops with chicken spices. You can use ready-made mixtures, but you can pick up your favorite herbs yourself. The article "Seasoning for Chicken" will help you decide on the choice for chicken chops in a pan.

After 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.

Pickled pieces of chicken fillet are placed in batter, fried in hot vegetable oil in a skillet until tender.

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

- beer batter (flour with beer in a ratio of two to one);
- spicy batter (a mixture of beaten chicken eggs, flour and spices - 1: 5: 1/2);
- classic batter for chicken chops in a pan (a 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 melted cheese, grated, 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 finely grated potatoes).

Those who do not like batter fry chicken chops in a pan in breadcrumbs, using rusks, sesame seeds for these purposes, plain flour... There are adherents of complex solutions that cover tender chicken fillet with numerous layers of vegetable, fruit, mushroom coats with a ruddy top of cheese.

Chicken Chops in a Frying Pan, a proven recipe with photos

The most delicious and tender, of course, chicken chops in a pan in the classics. A proven recipe with photos will reveal in detail the sequence of creation delicious masterpiece 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.

Pan cooking chicken chops. Verified recipe with photos

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

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

Grate the resulting chops with chicken spices, salt if necessary.

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

At this time, prepare the chicken chop batter in a skillet.

First option

Break up chicken eggs in a bowl, beat with a fork or whisk until fluffy. Pour flour into another flat container.

Second option

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

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

Roll the pickled chicken meat in the egg first,

Put in a skillet with very hot oil.

Fry chicken chops in a skillet for a minute over high heat on both sides. After the fire, make it smaller and fry the meat for another four minutes on all sides.

If you used the second version of batter, then the slices just need to be bathed well in the egg-flour mass and put in a pan. You need to fry the chicken breast chops as usual, as suggested above.

Chicken chops cooked in such a simple way in a pan will turn out as a standard of tenderness and juiciness.

Appetizing food will impress with its gustatory 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 preserve their juicy qualities and will be incredibly crispy. Such a dish will perfectly complement a family dinner or a whole feast.

Chicken chops in a skillet with cheese layer

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 it, dry it, beat it not too much through polyethylene. Sprinkle the meat with salt and pepper. To make batter, mix eggs, sour cream, flour. Beat the ingredients until a smooth consistency of fat sour cream. Add salt and pepper if desired. Heat a good skillet with sunflower oil. Dip the chicken breast chop with one side into the batter, then immediately put it in the pan. Do the same for the rest of the chicken breast chops. After all the pancakes are in the pan, put two tablespoons of grated cheese on each. Pour a layer of batter on top. Gently turn the chops and seal the cheese layer under the crust of the batter. 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 get original chicken chops in a pan with a cheese layer. Fans of stretching cheese will appreciate and place this recipe in the section of their memory "Favorite sweets of the first need." Try to do it - you will be glad. You will be surprised by the juiciness, tenderness and dampness. And - incredible deliciousness. Of course, it is necessary to decorate such an enchanting chicken breast dish. juicy sauce... You can find the recipe for such a sauce by clicking on the link.

Chicken chops in a skillet without mistakes. Proven Tips

The batter helps the chicken breast chops preserve their juicy and tender texture.
Garlic addition, lemon juice, soy sauce in the chicken chop marinade in a pan makes the chicken taste spicy and brighter.
Chicken chops should only be fried hot sunflower oilso that the fibers seem to be sealed with a crust and retain their softness, and do not dry out during the frying process.
The most juicy chicken meat will be marinated from dairy products: mayonnaise, milk, sour cream.
Pan-cooked chicken chops are delicious with homemade tomato sauce, garlic, or mushrooms.
Cook chicken chops in a pan and surprise your family and guests delicate taste juicy chicken fillet.

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Many people don't even know how juicy and tender chicken breast chops can be. It is generally accepted that after heat treatment, poultry fillets must be dry and a little "rubbery". To counter this claim, you can make your own chicken chops using one of the recipes below.

The first thing to consider is classic version chops. For work, as a rule, it is white poultry meat that is used. You can buy ready-made fillets at any grocery store or cut the breast from a whole chicken carcass yourself, and then carefully remove the skin and separate the meat from the bone.

It is better to use fresh or chilled meat. If you take a frozen product, then it is advisable to thaw the process naturally. You should not use water for this or resort to the services of a microwave.

To work, you need a minimum set of basic components:

chicken breast - 1 pc.;
salt - a pinch;
flour - 1 tbsp. l .;
egg - 1 pc.;
spices - according to taste preferences;
refined sunflower oil - how much will it take.

How to cook classic chicken breast chops:

Rinse the meat well, and then dry it with a regular napkin or paper towel.
Using a sharp knife, cut the fillet into equal pieces no more than one and a half centimeters thick. Here you need to take into account one important point: you only need to cut the meat across the fibers.
Place all pieces on a cutting board and beat off with the flat side of a kitchen hammer. In principle, this is not necessary.
Heat the oil well in a frying pan.
Prepare two clean plates. In one, beat the egg with salt, and add flour to the other.
As you know, white meat contains practically no fat and cooks very quickly. So that when heat treatment the fillet did not lose all the juice and did not turn out to be too dry, it is better to "seal" its surface. Each piece must first be rolled in flour, and then moistened in an egg.
Transfer the blanks to a frying pan and fry in boiling fat for 4 - 5 minutes on each side. If you suddenly have doubts about the degree of readiness, then at the end of the process, cover the pan with a lid and wait about 2 - 3 minutes more.

Chops prepared according to this recipe will surely turn out soft, juicy and very fragrant.

Cooking in breadcrumbs

Alternatively, to "seal" the pores of the chicken fillet pieces, it can be breaded in breadcrumbs. And to make the fresh meat more aromatic, it would be good to process it with garlic.

For work you will need:

whole chicken breast - 1 pc .;
table salt - 0.5 tsp;
egg - 1 pc.;
freshly ground pepper - to taste;
peeled garlic - 3 - 5 cloves;
crackers - for breading;
sunflower oil - how much is required.

How to make plain breaded chops:

Cut the washed and dried meat into pieces (always across the fibers), holding the knife slightly obliquely at a slight angle.
Beat the blanks with a hammer. In order not to damage the tender meat and not to splash the desktop, it is advisable to cover the fillets with cling film.
Salt the chicken pieces, sprinkle with pepper and sprinkle generously with garlic, after squeezing it through a press.
Take two shallow plates. In one, as usual, beat the eggs, and in the other add breadcrumbs.
First, dip each workpiece into an egg, and then process it in breadcrumbs.
Fry the chops until golden brown over medium heat.

Inside, the meat turns out to be very tender, and the aromatic crispy crust will be a wonderful contrasting addition to it.

How to make in batter

You can also use batter instead of breading as a protective layer. This is a slightly liquid dough of a creamy consistency, in which the blanks are dipped before frying.

Here, to prepare the chops, you will need:

chicken fillet - 450 g;
fine salt - 0.5 tsp;
wheat flour - 70 g;
egg - 2 pcs.;
sour cream - 50 ml;
refined vegetable oil - how much will it take;
pepper to taste.

To make delicious batter chicken breast chops, you need:

Rinse and pat dry fillets. Cut into pieces at least 1 cm thick (it doesn't matter along or across).
Beat off the meat, and then grate ground pepper with salt and refrigerate for about a quarter of an hour.
Beat eggs. Add to them a little salt, freshly ground pepper, and then sour cream.
Continuing mixing, add flour in small portions. The consistency of the mass will resemble sour cream.
Dip the prepared meat in the prepared batter and put it in the pan. In order not to smear your hands, it is better to use a fork.
Fry on each side for 3 minutes.

The ideal side dish for these chops is tender mashed potatoes.

Chicken chops with cheese

Chicken breast chops are even more flavorful when cooked under tender cheese crust.

In this case, the simplest products will also be required:

cheese (any hard) - 200 g;
chicken breast - 1 pc.;
table salt - 0.5 tsp;
flour - 100 - 110 g;
spices (granular mustard, pepper, cardamom and nutmeg) - according to taste preferences;
egg - 2 pcs.;
vegetable oil - how much will go away.

The cooking method is in many ways similar to the previous options:

Wash the breast under running water, and then dry it, after removing the skin from the surface.
Carefully remove the bones and cut the remaining fillet into 4 equal pieces.
Beat the blanks with a hammer.
Sprinkle each slice with spices.
Beat the eggs separately in a bowl, adding the selected spices and a little salt to the resulting mass.
Rub the cheese finely.
Pour flour on the table in a bunch.
Put a deep frying pan (or brazier) on the stove. Pour oil into it.
First, roll the fillet pieces in flour and then dip in the egg mixture.
Fry in hot fat for 5 minutes.
Turn the pieces over and sprinkle with grated cheese on top.
Fry for another 3 to 5 minutes, until the bottom is lightly browned.

For perfect serving, the chops can be placed in a plate lined with lettuce leaves.

In semolina

Those who don't like tough, ground crackers can use regular semolina for breading chicken breast chops.

The semolina creates a delicate boundary layer around the meat and will crunch pleasantly on the teeth when bitten.

The following components are required:

chicken fillet - 1 pc .;
egg - 2 pcs.;
semolina - 100 g;
salt and pepper - one pinch each;
mayonnaise (any fat content) - 10 g.

How to make semolina chops:

Cut the well-washed fillet into pieces with a knife.
Beat the blanks on both sides with a hammer, and then slightly pepper and salt at the same time.
Separately combine eggs with salt and mayonnaise.
First, roll the fillet pieces in semolina, then dip in the omelet mass, and then put in a pan with hot oil and fry until a beautiful crust is formed on both sides.

You can serve these chops with fresh herbs and any sauce.

Delicious chicken breast schnitzel

If the chicken breast chops are deep-fried after breading, you get amazing schnitzels. Such a dish will pleasantly diversify the annoying everyday menu and will cheer up all household members.

For work you will need:

chicken breast - 2 pcs.;
crackers - how much is required;
any vegetable oil - how much will go away;
wheat flour - a couple of spoons.

For a lezon:

whole milk - 40 - 60 ml;
salt - a pinch;
egg - 2 pcs.;
pepper - to taste.

Steps for making schnitzel:

Wrap the breasts in a thin plastic wrap, and then beat off well on both sides.
For a lezon, the first step is to lightly beat the eggs with a fork. Add salt, whole milk, pepper and mix. This mixture will allow the breading to stick well to the meat and not crumble.
Prepare three shallow, clean plates. In one you need to pour crackers, in the second - flour, and in the third pour ice cream.
Cover the bottom of the skillet with oil and put the pan on the fire.
Process the broken pieces of meat in prepared foods in the following order: flour - ice cream - flour - ice cream - crackers.
Place them in a pan and fry for 2 - 3 minutes on each side.

Put the finished schnitzels first on a napkin to remove excess fat, and then serve with any side dish.

With mustard honey sauce

So that the white poultry chops after heat treatment not only become more tender, but also acquire a pleasant, slightly sweet taste, they can be cooked in the original mustard honey sauce... True, in this case it is better not to fry them, but to bake them in the oven.

To work, you will need a poor set of products:

chicken breast - 1 pc.;
salt - 0.5 tsp;
natural honey - 70 g;
pepper - according to taste;
table mustard - 20 g;
any spices to taste.

To cook unusual chicken breast chops in the oven, you need:

Rinse the meat and dry thoroughly.
Remove all bones and cut the flesh in half. Season each half with salt and sprinkle with plenty of pepper.
To prepare the sauce, you just need to mix table mustard and honey in one bowl.
Spread pieces of meat with this mass and leave to marinate for 10 minutes.
Preheat the oven to 210 degrees.
Place the processed fillet in a mold (or on a baking sheet) and pour over the remaining sauce.
Send for half an hour to the oven for baking.

As you cook, a magical honey aroma will spread through the kitchen. From such smells, an appetite will immediately appear. Chops that are still warm are best served with fresh vegetables.

Festive Pineapple Chops

For lovers original recipes and non-standard solutions, you will definitely like chicken breast chops with pineapples under a tender cheese crust. This dish is ideal for a festive meal. The hostess will have something to show off to the guests.

For such a recipe, you need only three main ingredients:

chicken fillet - 0.5 kg;
hard cheese - 150 g;
canned pineapples (rings) - 1 can.

For decoration: black olives and fresh herbs (parsley).

The cooking method is simple:

Wash the fillet and cut it into pieces (no thicker than one centimeter).
Knock them off slightly with the flat side of the hammer.
Season the prepared pieces with salt and pepper.
Place one pineapple ring on each piece of meat.
Treat the baking sheet from the inside with any vegetable oil.
Place the blanks on it and send them to the preheated oven for baking for 20 minutes. In this case, the flame should be small.
Grate the cheese on a fine mesh grater. Sprinkle the chops with them and send them back to the oven chamber for literally 3 to 5 minutes. This time is enough for the cheese to melt.

The finished chops will only have to be laid out on a wide plate and garnished with sprigs of fresh parsley, and put one olive in the center of each piece. It is better to eat the dish even warm, until the cheese has time to harden. A garnish for it, in principle, is not needed.

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