Chicken fillet chops - 15 most delicious recipes in a frying pan and in the oven

Chicken chops in onion batter

Adding onions to the batter for chicken chops is a very good idea, it makes them very juicy and tender.

You will need:
1 kg of chicken fillet, 5 eggs, 4 tbsp.
l. mayonnaise, 4 tbsp. l. sour cream, salt and pepper, 6 tbsp. l. sifted flour, 1 large onion. Preparation:

Cut the meat across the grain, beat lightly with a hammer and rub with a mixture of salt and pepper. Grate the onion on a fine grater, add the rest of the ingredients, whisk in a bowl, dip the chops in the resulting batter, and fry in oil.

How to beat meat without a hammer

By replacing a kitchen accessory, you can not only easily prepare a dish, but also reduce the noise level. Handy tools that solve the problem:

Plastic bottle. Fill with water and use the bottom with relief. Suitable for chicken, turkey and tender pork.
Glass champagne bottle. They also hit with the bottom. If used for processing beef, it must be cut very thin. This type of meat has elastic and tough fibers. You should act very carefully so that the bottle does not break. It’s better not to hit so much as to push
An ordinary hammer. Only the fork should be attached to the striker with the teeth down.
Rolling pin. The simplest device. You can hit, roll out - use the handle and the middle part. You just need to pre-stretch the workpiece.
A heavy kitchen knife called a “master chef.” This is exactly the method used by chefs in expensive restaurants, turning the accessory over with the side of the blade located opposite the sharp edge. They beat it several times in different directions - up and down, from right to left and diagonally. This is the only way to completely soften dense fibers.
Stone. Ideal for a picnic. It is advisable to wash the cobblestone and wrap it in a cling film bag for sterility. If the choice fell on a brick, it is better to pull 2 bags on top. Due to vigorous impacts, this substitute can crumble and break through the thin shell. It will be difficult to get rid of crumbs on the meat.
An ordinary garden hatchet for cutting trees. The blanks are beaten with a butt. Or you can remove the handle and use it like a wooden kitchen mallet.

Another modern option is to use a tenderizer. With the help of this modern kitchen accessory, you can quickly and efficiently handle preparations for entrecotes or langets. You just need to take into account that the fibers do not flatten, but become loose. However, chewing such an entrecote is much easier than one made with a hammer.

Chicken fillet chops with sesame seeds

Sesame grains will add appetizing and exquisite taste to the simplest chicken chops.

You will need:
600 g chicken fillet, 3 eggs, 4 tbsp.
l. sifted flour, 30 g sesame seeds, 2 tbsp. l. soy sauce. Preparation:

Cut the fillet into slices, beat it, pour over the sauce and sprinkle with spices. Beat eggs with flour and half the amount of sesame seeds, dip the meatballs and immediately place in hot oil. Sprinkle the finished chops with the remaining sesame seeds.

Polish chicken chops

Be sure to prepare stuffed chicken chops, which are very popular in Polish homes, where they are prepared on major holidays.

You will need:
0.5 kg of chicken fillet, 1 raw egg, 2 hard-boiled eggs, 7 tbsp.
l. breadcrumbs, 5 tbsp. l. sifted flour, 1 tbsp. l. butter and sour cream, 1 tsp. mustard, greens. Preparation:

Cut each chicken fillet lengthwise without cutting to the edge, unfold and pound well. Rub with spices. Boiled eggs, finely chop the greens, mix with sour cream, softened butter, spices and salt. Place a couple of spoons of filling on one side of the fillet and cover with the other half. Dip the pieces in flour, dip in the egg and bread in breadcrumbs. Fry in oil until done.

Cooking in batter

Chops in batter are a hearty and tasty dish, the ingredients are available to every housewife. In appearance they differ from the classic ones: more magnificent, thicker.

Ingredients:

chicken breast – 2 pcs.;
whole grain flour - 6 tbsp. l.;
eggs – 2 pcs.;
high fat sour cream – 5 tbsp. l.;
salt and seasonings;
vegetable oil.

Cooking features:

The batter for the chops should be thick. You need to beat the eggs separately and mix them with spices, flour and sour cream.
Cut the chicken breast, separating the fillet from the bone, cut along the grain, and beat off the pieces in a bag.
Before frying, heat the pan and grease it with oil. Before frying, dip the fillet in the batter.
When the batter is fried on one side, do the same on the other side for a few minutes. Then turn over again and fry until done.

If you don't have sour cream at home, you can use mayonnaise. You can also chop fresh herbs into the batter - dill, green onions, parsley.

Chicken fillet chops with turmeric

Ground turmeric gives chicken fillet a beautiful color, a subtle spicy aroma and many health benefits.

You will need:
0.5 kg chicken fillet, 3 eggs, 1.5 tsp.
ground turmeric, a pinch of curry, 2 tsp. soy sauce, salt and ground pepper, flour. Preparation:

Lightly beat pieces of chicken breast, rub with soy sauce marinade, 1 tsp. turmeric and spices. Beat the eggs with a pinch of curry and the remaining turmeric, first roll the meat in flour and then in batter, fry until cooked.

15 delicious recipes for chicken fillet in batter

Chicken fillet chops with a potato “coat”

An unusual way to prepare and serve chicken chops. Be sure to try it!

You will need:
750 g chicken fillet, 4 potatoes, 2 eggs, 2 tbsp.
l. mayonnaise and sour cream, 3 tbsp. l. flour, 0.5 onions, 2 cloves of garlic, fresh herbs. Preparation:

Cut the chicken fillet halves lengthwise into three thin layers, season with salt and pepper, and beat with a hammer. Grate the potatoes, garlic and onion on a fine grater, mix with eggs, herbs, flour, sour cream and mayonnaise. Dip each cue ball into the resulting batter and immediately place it in a frying pan heated with oil. Fry until golden brown, then finish in the oven.

How to beat meat. Useful tips with photos

Many people are interested in how to properly beat meat .
When you hear the word “chop,” your imagination immediately conjures up juicy pork chops, lamb chops on the bone, Wiener schnitzel, krucheniki, steak, escalope, beef stroganoff, Kiev cutlets, chicken chops and rolls, meat rolls with prunes or mushrooms. To prepare all these dishes, we need a meat hammer, which is probably found in every kitchen. The meat is beaten in order to separate and soften the muscle fibers so that the meat remains soft when cooked. Beating also gives a piece of meat a larger area, so that it is convenient to make rolls.

You can beat meat from various parts of the meat carcass. To prepare classic chops, a loin is used (with or without the bone), you can also beat the flesh of the neck or hind leg (ham), and a shoulder (mostly pork) is used somewhat less frequently.

Some tips on how to beat meat

For beating, fresh meat that has not been frozen is best suited (such meat will be juicier, since it will not lose juice when defrosted) or completely thawed meat: frozen meat contains frozen water, and when beating it will simply tear into pieces. Therefore, first leave the frozen meat to defrost so that as much water as possible can drain out of it. The meat must be young, not stringy and not too lean.
If you rinse the meat, be sure to dry it before frying so that the chops do not turn out dry.
Do not salt or pepper the meat before beating; it is better to salt the meat during frying, when a crust forms, or immediately before it. If you salt the meat long before frying, it will release juice and lose tenderness. If you cook meat in batter or sauce, salt the batter or sauce itself, so the spices will only emphasize the taste of juicy meat.
When beating the meat, wrap it in cling film. This is very convenient to avoid splashes and keep the walls and table clean. This way you can very carefully beat off even chicken or turkey hearts or liver.
Beat the meat evenly on both sides, paying special attention to the edges. When frying, the fibers contract, and evenly pounded meat will increase in thickness equally.
Larger teeth of a hammer are used if a thick piece of meat needs to be beaten thinner, or if it is a bit tough. Small teeth are convenient for beating off the edges of meat. This is done so that the chops do not shrink or become deformed when frying.
You need to beat the meat carefully to make it soft, but not to put holes in it.
Do not pound the meat too thin, otherwise it will become too dry after frying.
To get delicious chops, you need to fry them in a very hot frying pan. In 2-3 minutes. The meat should be covered with a golden brown crust, which will prevent the juice from flowing out.
To avoid making noise throughout the house, place a kitchen towel under the cutting board.

How to beat meat without a hammer

If you don't have a hammer at hand, you can beat the meat with a rolling pin or the handle of a knife. A potato masher will also work. Another option is to beat the meat with the bottom or neck of a bottle.

How to beat chicken fillet

To prepare some dishes (for example, chops, Kiev cutlets or rolls), we need beaten chicken fillet. This task may seem simple at first glance, but a novice cook can, due to inexperience, beat tender chicken meat to holes. Look at step-by-step photos on how to beat chicken meat.

To make a thin slice, make a cut and unfold the chicken breast in the shape of a heart.

It is better to beat chicken meat with a wooden mallet, not a metal one, and better on the side so that there are no cuts that easily damage the tender chicken meat. If you use a hammer with metal notches, beat the fillet carefully so that it remains intact.

The beaten meat can be breaded or filled with filling and rolled up.

“Our Recipe” wishes you a good mood and delicious dishes!

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French chicken chops

French girls don’t really like to spend a lot of time in the kitchen, so this dish is prepared simply and quickly, and turns out surprisingly tasty.

You will need:
900 chicken fillets, 100 ml sour cream, 1 onion, 2 eggs, 100 g hard cheese, 3 ripe tomatoes.
Preparation:

Beat the fillet cut into pieces and cover with spices, place on a baking sheet, cover with tomato slices and onion half rings. Beat the eggs with sour cream and spices, pour half over the onion, sprinkle with grated cheese and fill with the rest of the egg-sour cream mixture. Bake for 35 minutes in the oven.

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.

Chicken chops with lemon

An unusual recipe for chicken breast chops for a family dinner or holiday table.

You will need:
4 chicken breasts, 120 g hard cheese, 1 carrot, 0.5 lemon, 5 eggs, 5 tbsp.
l. flour, 1 tbsp. l. ground spices (turmeric, curry, dried herbs, a mixture of peppers). Preparation:

Cut the fillet halves into 3 thin slices, beat with a meat mallet, and rub with spices. Beat the eggs with flour and salt in a blender, mix with finely grated carrots, cheese, lemon zest, and add lemon juice. Coat the meatballs on all sides with batter and fry in oil.

step by step recipe for chicken chops

Chicken chops are more common on our table than pork chops. But we don’t despair about this, because chicken chops are not as high in calories, and they turn out more tender and juicy. But as they say, everyone chooses to their own taste. If you prefer, you can easily find the recipe for their preparation in our delicious kitchen.

1. Chicken chops are made from fillets, but you can also make them from chicken legs. But this requires skill and more time. But since, as always, we are short on time, we will cook from chicken breast.

For this dish I had one fillet on the bone. I defrosted it in advance, but not completely. This makes it easier to cut the breast into the desired pieces. But first I cut out the bone, it will be used to make soup or maybe cabbage soup. I got two medium pieces of fillet. I cut each of them lengthwise and this is what I got.

As everyone knows, chicken fillet itself is a rather dry meat, but to give the dish juiciness and tenderness, you should add a juicy vegetable to it. For example, carrots or zucchini. But since this is not suitable in our case, sour cream and some spices will help us out.

2. I suggest lightly beating the chopped pieces of chicken fillet. This is not necessary, but this step will help give our chicken chops tenderness and tenderness. You can beat meat in different ways, but I have been using a proven and very convenient method for a long time. So, I cover a cutting board with cling film, place pieces of meat on it, add salt and pepper.

I cover the meat with a second piece of cling film, and fold the edges on the sides a little so that it is cleaner later.

Then, using a kitchen hammer, preferably a wooden one, lightly beat the meat. First on one side, then turn the bag with the meat over to the other side and continue beating. But be careful not to overdo it, otherwise the meat may tear.

3. Now, for now, set the board with the meat aside and make the batter. Today there are also no shortage of batter recipes. I suggest this: in a small bowl, mix eggs with sour cream. To make the meat super tender, add mayonnaise instead of sour cream.

Mix thoroughly and add flour.

The consistency of the batter should be like sour cream.

If you doubt that the prepared batter will not be enough for you, you can do the following: place all the pieces of beaten meat into a plate with the batter and mix, but with your hand. To avoid damaging the meat.

4. While we were preparing the batter, we need to put the frying pan on the fire and let it heat up properly. Fry chicken chops in batter in a small amount of oil in a hot frying pan.

In this case, the fire should be medium. The first side can be fried without a lid, but it is advisable to cover the second side with a lid and bring our chops to a golden brown crust. I managed to fry the chicken chops in two pans. There was enough for everyone and with more.

Chicken chops

They turned out tender and juicy. As I already mentioned, I prepared pea puree as a side dish for the chicken chops. But in addition to our chops, it would be very useful to serve any. We had a very hearty and complete lunch.

Bon appetit everyone and see you again!

Perhaps you, dear readers, are preparing chicken chops using a different recipe? Feel free to share your additions and feedback to the recipe with us.

The white flesh of chicken breast just begs to be used in chops.

How can you resist a tender, soft piece?

You can also marinate it, thereby adding juiciness and aroma of the marinade.

Most of these dishes are breaded when frying, but here the flight of imagination is unlimited.

Classic breadcrumbs and flour are also used, and the broken pieces are dipped in leison or batter.

Well, how do you like the option of breading in sesame seeds? Other types of meat will turn out rough in it, but chicken will be just right!

Chicken fillet chops with garlic

The pieces of meat for this dish must be thoroughly rubbed with chopped garlic. As a result, the chops will be juicy and surprisingly flavorful.

You will need:
0.5 kg chicken breast, 2 eggs, 70 g breadcrumbs, 2 cloves of garlic, 2 tbsp.
l. sour cream, spices. Preparation:

Cut the fillet diagonally into thin slices, beat and rub on both sides with a sauce of garlic, salt, pepper and sour cream. Dip the chops in beaten eggs, bread them in breadcrumbs and fry in oil.

What to cook from chicken fillet: 20 quick and tasty recipes

Simple poultry loin chops

Classic chops are cooked in a regular frying pan with a small addition of sunflower oil and flour. They belong to a light, dietary table; vegetables in any form can be a side dish - stewed, fresh or steamed.

Ingredients:

chicken breast – 1 pc.;
seasonings and salt - to taste;
egg – 1 pc.;
garlic - a few cloves;
wheat or whole grain flour - 2 tbsp. l.;
sunflower oil.

Cooking steps:

Cut the breast, wash and dry, cut in the direction of the grain. Place in a plastic bag, place garlic cloves on each piece and beat.
Season the chop with the available spices.
Beat the egg in a bowl. Pour flour into another - with a whole grain type of product the dish will be less high in calories and more healthy.
Dip the fillet first in the egg, then in the flour. Fry until golden brown, then turn over.

The sear time is 3 minutes per side for delicious classic chops. During this time, the meat will be able to fry well and not become tough and rubbery.

Chicken chops in gherkin marinade

Brine from a jar of gherkins is perfect as a marinade for chicken fillet.

You will need:
600 g chicken breast, 0.5 lemon, 0.5 liters of brine from a jar of canned gherkins, 150 g sugar-free corn flakes, 2 eggs, 4 tbsp.
l. sesame Preparation:

Chicken fillet cut into thin layers, beat, sprinkle with lemon juice and sprinkle with spices. Place in a bowl, add gherkin brine, marinate for a couple of hours. Beat eggs with sesame seeds, dip pieces of meat into the mixture, roll in cereal and immediately transfer to the pan.

What kind of meat is cut?

Different types of meat are used for chops:

poultry fillet (chicken, duck, turkey);
various lean parts of pork;
less often - lamb or veal.

The poultry's muscle tissue is tender; when cooked, it does not become too tough. It can be beaten a little if thick parts are used.

If we are talking about pork or veal, then at home housewives must break the fibers to make rolls and chops soft. In nature or in camping conditions, this procedure can be done if the pieces are thicker than one centimeter. It is better not to process thin meat so as not to remove all the juice from it and not get a too dry product after frying.

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Chicken fillet chops with Adyghe cheese

Oven-baked chicken chops with tender Adyghe cheese. Delicious and very simple!

You will need:
500 chicken fillet, 4 tomatoes, 220 g of Adyghe cheese, 3 tbsp.
l. sour cream, 1 tbsp. l. vegetable oil, 1 clove of garlic. Preparation:

Rub lightly pounded fillet pieces with salt and pepper, place on a baking sheet, cover with tomato slices, and arrange slices of Adyghe cheese. Pour a mixture of sour cream and garlic, bake in the oven.

Tips for housewives

Be sure to cook the chops in batter, it is in this batter that they turn out very juicy and tender;
It is advisable that the oil completely covers the meat during frying;
Battered chops should be placed in hot oil. If you put them in cold oil, the meat will burn and the batter will slip off;
You can add sour cream to the batter instead of mayonnaise, this will make it even tastier and more tender;
Before cooking, the meat can be marinated in lemon juice or soy sauce;
You can serve the chops with sauce made from sour cream with garlic, tomato or mushrooms with sour cream.

Cooking chicken chops will be a pleasure. During the cooking process, they can be varied with various spices, supplemented with batter, sprinkled with cheese or herbs. And after cooking, they can be served with any vegetable salad or porridge, for example, rice or buckwheat. They also go great with mashed potatoes. We wish you, our dear readers, culinary victories!

Chicken chops in egg-tomato sauce

The chicken fillet for this recipe can be marinated in advance and quickly fried in a frying pan until cooked before guests arrive.

You will need:
1 kg chicken fillet, 1 onion, 2 tbsp.
l. tomato paste, 2 cloves of garlic, 2 tbsp. l. flour, 2 eggs, spices. Preparation:

Pour a marinade of eggs, tomato paste, flour, spices and grated onion and garlic over hammered pieces of chicken meat. Place in the refrigerator for at least a couple of hours. Before serving, fry in a frying pan until done.

Chicken fillet chops with vegetable “coat”

A vegetable “coat” of carrots and onions is an excellent addition to tender chicken chops.

You will need:
900 g chicken fillet, 2 carrots, 1 large onion, 5 tbsp.
l. mayonnaise, 200 g hard cheese. Preparation:

Place thin slices of chicken fillet, beaten with a meat mallet, on the bottom of the pan. Cover with a mixture of grated carrots, chopped onions, grated cheese, and mayonnaise. Bake for 40 minutes.

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Chicken chops in potato batter

Crispy potato crust goes well with chicken fillet chop.

You will need:
1 chicken breast, 5 potatoes, 1 egg, 1 onion, 2.5 tbsp.
l. flour, herbs. Preparation:

Beat the pieces of meat with a hammer, sprinkle with spices, roll in flour, dip in potato batter and immediately place in a frying pan to fry. For the batter, finely chop the onion and potatoes, add eggs, flour, and herbs.

In breadcrumbs

Pan-breaded chicken chops are known for their crispy, satisfying exterior. The products are affordable and available to every housewife.

Ingredients:

chicken fillet – 4 pcs.;
breadcrumbs (regular or with added spices and herbs) – 50 g;
salt, dried paprika, ground pepper - according to preference;
egg – 1 pc.;
sunflower oil - for frying.

To prepare a tasty, juicy and without rancid chop, you should use fresh crackers. Preferably with the addition of spices and herbs. Add a pinch of salt, your favorite seasonings, dried garlic, paprika, and pepper to the regular ones.

Cooking steps:

Beat the chicken fillet, beat the egg with a whisk.
Place a frying pan on the fire and heat the sunflower oil.
Dip the chops in the egg, then roll in breading.
Fry on both sides in a prepared frying pan for 3-5 minutes until crispy and golden brown.

Instead of breadcrumbs, you can take bran, semolina, or oatmeal crushed in a blender. You can replace the egg with mayonnaise - dip the chops in it and then into the breading. In this case, it is important not to oversalt.

Chicken fillet chops with mustard and honey

The sweet and sour marinade turns ordinary chicken chops into a masterpiece of culinary art.

You will need:
2 kg of chicken fillet, 140 ml of vegetable oil, 7 tbsp.
l. soy sauce, 3 tbsp. l. honey, 2.5 tbsp. l. ground sweet paprika, 1.5 tbsp. l. prepared mustard, 1 tsp. sea salt, 0.5 tsp. ground pepper. Preparation:

Beat fillet pieces to a thickness of 6-7 mm, rub with paprika. Mix the remaining ingredients (except vegetable oil) and pour them over the chicken chops. Fry in oil on both sides.

Chicken chops in nut breading

The nut coating perfectly complements the taste of chicken chops.

You will need:
500 g chicken fillet, 100 g salted peanuts (peeled), 4 tbsp.
l. sifted flour, 2 eggs. Preparation:

Cut the chicken fillet lengthwise into two or three layers, rub with spices. Roll in flour, then dip in egg and bread in peanuts chopped in a blender, fry in oil until tender.

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