Chicken fillet in cheese batter: the world's best recipes

Preparation

1. Where do we start? The chicken fillet should be cut into two or three parts. Give each piece a round shape. We take a kitchen hammer in our hands. Beat off the chicken pieces.
2. Now your favorite spices are used. Sprinkle them over the chops. Salt. Coat each piece with mayonnaise. Then put it aside for half an hour. During this time, the chicken fillet will marinate.
3. Take out the baking dish. Its bottom should be greased with oil or fat. Lay out the pieces beaten with a hammer. They are located close to each other. After all, during the baking process the meat will shrink a little.
4. Grind the cheese using a grater. Sprinkle it over each piece of chicken.
5. Preheat the oven. The recommended temperature is 180 °C. Place the form and contents in the oven. After 30 minutes, the chicken fillet in raw batter will be ready. It can be eaten in any form - either cold or hot. We wish everyone bon appetit!

Batter No. 1: traditional

The classic batter is made from milk, flour and eggs. Sometimes it is diluted with water. To make chicken fillet in cheese batter, you just need to add cheese. It is taken from hard varieties and grated. What size is up to the owner. A fine grater gives a more even distribution of batter over the chicken, a coarse grater gives a crispier option. First, beat an egg with a quarter glass of milk. Once smoothness is achieved, add and beat out two tablespoons of flour. Cheese is added last. The mixer is set aside and the mass is kneaded with a spoon.

detailed instructions

Step No. 1. Above we figured out how to cook chicken fillet in batter with cheese in the oven. If you don’t have much free time, then we offer another option that involves using a frying pan. So, we lay out the necessary products on the table. We wash the chicken fillet with tap water. Cut across the grain into 4-5 pieces. Each piece should be salted and sprinkled with spices. We recommend cutting the meat thinly, because we will not beat it, as in the previous recipe.

Step No. 2. Let's start preparing the batter. Break an egg into a bowl. Add mayonnaise and flour. You can add salt, but just a little.

Step No. 3. Grind the cheese on a grater. We send it to the egg-flour mixture. Mix the ingredients. Sprinkle with pepper.

Step No. 4. Dip each piece of chicken into the resulting batter. Make sure that the egg-cheese mixture completely covers the fillet.

Step No. 5. Take out the pieces from the batter and place them on a preheated frying pan. Fry using oil. Set the fire to minimum. The meat should fry for 1.5-2 minutes on each side. Make sure that the batter does not burn. Otherwise, our dish will not look so appetizing.

As soon as the chicken fillet in batter with cheese in a frying pan acquires a golden brown crust, you can transfer it to a plate. Serve this dish on the table. Suitable side dishes include mashed potatoes, boiled rice and grilled vegetables. In this case, lunch or dinner promises to be satisfying.

Batter No. 2: fragrant

Chicken fillet in cheese batter turns out very tender and beautiful if you follow another recipe. There are no “foreign” liquids in it: three eggs are beaten well, four chopped sprigs of dill and a grated piece of cheese (80-100 grams) are mixed with them. Only after this, sour cream is added to the desired thickness. Since you will have to work with a fork, you need to try very hard so that no lumps form in the batter.

Connoisseurs of Georgian notes in dishes can use dill and cilantro.

Practical part

Step No. 1. Let's process the chicken breasts. They must be skinless and boneless. Place the fillet on the board. Make sure that the smooth side is at the top. Cover the pieces with cling film. We take a kitchen hammer in our hands. We begin to beat each piece of chicken. Ultimately, their thickness should not exceed 2 cm.

Step No. 2. Sprinkle the chops with spices. Salt. The main thing is not to overdo it.

Step No. 3. In a plate, combine grated cheese and breadcrumbs. It is this mixture that will give the dish a crispy crust.

Step No. 4. Pour flour into a separate bowl. Let's put it aside for now.

Step No. 5. Break the egg into the third plate. Mix the white and yolk with a fork.

Step #6. In the multicooker menu, we find and immediately launch the “Frying” (“Baking”) program. Add oil in the required quantity. Let the bowl warm up for 5-6 minutes.

Step No. 7. Dredge chicken chops in a plate with flour. Then place in a bowl with beaten egg. Carefully lift the pieces, holding their edges. We wait until the excess egg drains into the plate. What are the next steps? Roll the chops in a mixture of grated cheese and breadcrumbs.

Step No. 8. Return to the slow cooker. Place chicken fillet in batter with cheese in a bowl with heated oil. Fry on both sides (4-5 minutes). We do the same with the second piece. Chicken chops are served with any salad or side dish. They look quite tasty. Now it's time to taste them.

Meat secrets

In principle, thanks to the “fur coat,” the chicken fillet in cheese batter will turn out soft and tender. But you can achieve an even better result by giving the meat a brighter taste. After cutting the breast, it needs to be marinated. This method is considered optimal: each piece is smeared with a mixture of two spoons of soy sauce and a spoon of hot mustard. The peppered (but not salted!) fillet is stacked and hidden in the refrigerator for an hour.

Regular lemon juice will give no less wonderful results. It is squeezed onto pieces of chicken, it is peppered and this time salted, after which it is again put into the cold. This time half an hour will be enough.

Recipe for chicken fillet in batter with cheese and tomatoes

Ingredients:

• 60-70 g wheat flour;
• two tomatoes;
• 250-300 g chicken fillet;
• one egg;
• 2 tbsp. l. mayonnaise (not very fatty);
• 80-100 g cheese (necessarily hard);
• spices (pepper, salt);
• a little oil for frying.

Preparation:

1. We wash the meat. Let the liquid drain. Cut the fillet along the grain. We should get pieces no more than 2 cm thick. We beat each of them using a kitchen hammer. For a cleaner job, we recommend covering the pieces with cling film. All chops should be sprinkled with spices and salt. For now they can be put aside.
2. Let's prepare the batter. To do this, mix mayonnaise with egg and flour in a plate. Add a pinch of ground pepper there. Beat these ingredients with a whisk or regular fork.
3. Heat a frying pan by pouring a little oil into it. Dip each chop into batter (on both sides). Next we put it in the frying pan. Fry on medium heat. How long will it take? Each side is fried for 1-1.5 minutes. Chicken meat is soft and tender. Therefore, it does not need to be on fire for a long time. Otherwise, the dish will lose its juiciness.
4. Wash the tomatoes and chop into slices. And the cheese can be grated using a fine nozzle.
5. Transfer the fried chops from the frying pan to a heatproof plate. Place a tomato slice on top of each piece. Sprinkle with grated cheese. What's next? We put our dish in the microwave. In 2-3 minutes it will reach the desired condition. If you don't have a microwave, you can use the oven. We heat it up to 180 °C. Then we send out the chops. We time it for 5 minutes. You can serve chicken fillet in batter with cheese. A recipe with a photo will allow you to prepare a flavorful dish to the delight of the whole family.

Video on how to cook chicken chops in cheese batter

In this video clip I will tell and show how cheese batter is prepared and what chicken chops ultimately turn out like. Since the meat is cut very thin, it cooks very quickly. Therefore, this recipe can be considered standard.

You can also save time by removing the chicken breast from the bone. To do this, you need to immediately purchase chicken fillet.

I like cheese batter because it adds another new flavor note to the finished dish. In addition, the fillet itself is quite lean. There is practically no fat in it, but the cheese has it and will gladly share it with the chop. Thus, they will make a magnificent tasty ensemble.

The marinade also did its job. The meat, although thin, is very juicy. In addition, apple juice gave it sourness, mustard gave it bitterness, and garlic gave it spice. All these additions couldn’t have come at a better time. The taste turned out to be balanced, there is nothing superfluous in it, everything is combined.

Be sure to try this dish. Write a comment, did you like it? And if you have your own interesting recipe for cheese batter, I would be grateful if you share the recipe. Also, as always, grateful for your likes and comments. And subscribe to our YouTube channel.

See you again and bon appetit to those who cooked!

Author of the publication

offline for 20 minutes

Cooking process

Grate the cheese. Mix with spices intended for chicken dishes. Add a couple of pieces of butter there. Mix. We make a small cut in the fillet. Put the resulting mixture there. Lubricate the top with mayonnaise (it will add juiciness to the chicken). Place both pieces in a double boiler. Cooking time: 40 minutes.

As a side dish you can serve:

• fresh or pickled vegetables;
• boiled rice;
• durum wheat pasta;
• mashed potatoes;
• any salad;
• boiled lentils;
• buckwheat;
• grilled vegetables.

How to cook chicken in cheese batter:

Rinse the drumstick and dry with a paper towel.

Marinate the meat in any convenient way. I use a little mayonnaise, adjika, lemon juice, garlic, salt and spices for the marinade. Leave the drumstick to marinate for at least a couple of hours. If possible, you can leave it even overnight; the meat will be even more tender and flavorful.

To prepare the batter, beat the eggs into a deep bowl or plate, add a little salt and your favorite spices.

Add sour cream.

Add finely grated cheese. Any cheese that melts well will do.

Mix everything and start adding flour in parts. As a rule, 2-3 spoons are quite enough; the cheese batter for chicken should be thick.

One by one, lower the legs into the batter and dip them on all sides.

Heat a sufficient amount of vegetable oil in a frying pan and lay out the drumstick. You can pour the remaining batter on top of the legs directly in the frying pan.

Fry the drumstick over low heat, I cook the first side under the lid, then turn the legs over and remove the lid. You need to fry the meat on all sides, I even fry it on the sides.

You can check readiness by piercing the meat with a knife or fork; if the liquid released is clear, without signs of blood, then the drumstick is cooked well enough and is ready to eat.

Serve the dish hot with fresh vegetables, any salad or other favorite side dish.

Bon appetit!!!

Best regards, Oksana Chaban.