Chicken fillet chops for lunch or dinner are a great compromise between healthy eating and truly delicious food. Cook them in a skillet or baking sheet and serve with vegetables or a hearty side dish.
Make a simple recipe for succulent chicken chops.
You will need:
- 500 g chicken thigh fillet;
- 1 chicken egg;
- 80 g flour;
- 1/3 tsp ground black pepper;
- 3/4 tsp salt + 1/4 tsp. for egg mass;
- vegetable oil.
Wash and dry the chicken fillet, then cut into pieces of even 1 cm thickness. Place them on a cutting board and gently beat off with a culinary hammer or knife handle. Sprinkle the resulting slices of meat with pepper and salt, rub the spices with your fingers and leave the product to marinate for 30-40 minutes.
Reduce the calorie content of fried chicken chops by spreading them out on a paper towel immediately after cooking to absorb excess oil.
Place the flour on a flat plate or tray, pour the egg into a bowl or deep bowl, and beat with a pinch of salt. Heat a skillet with vegetable oil well. Dip the chops in flour, then dip in the egg mass, coat again with flour and fry over medium heat for 2-3 minutes on each side until golden brown. Serve with rice, vegetable salad, or French fries.
Cook mouth-watering chicken fillet chops with tomatoes and cheese on hot in the oven.
You will need:
- 600 g chicken breast fillet;
- 100 g of hard cream cheese (tilsiter, lamber, oltermani, etc.);
- 2 meaty tomatoes;
- 150 g of natural yogurt or low-fat sour cream;
- 20 g of dill;
- 3/4 tsp salt;
- 1/3 tsp mixture of peppers;
- vegetable oil.
Chicken that has been frozen will be juicier when allowed to thaw properly. Place the breast on the bottom shelf of the refrigerator for 6-8 hours, and then stand for an hour and a half at room temperature.
Wash the breast and carefully cut it lengthwise. Wrap the layers of meat in plastic wrap or plastic bag and use a hammer to walk over them. Grate the cheese on a fine grater. Stalk the tomatoes and cut them into thin slices. Cut off the dill stalks, finely chop the herbs and mix with yogurt or sour cream.
Preheat oven to 180oC. Grease a baking sheet with vegetable oil, put the chops on it, sprinkle them with a mixture of peppers and salt. Cover the chicken fillet with the tomatoes, pour over the sour milk sauce and sprinkle with the cheese shavings. Cook the dish for 15-20 minutes.
Fry the chicken chops in batter.
You will need:
- 700 g chicken breast or thigh fillet;
- 300 g flour;
- 3 chicken eggs;
- 200 ml of milk;
- 2 tbsp. sour cream and soy sauce;
- 1/2 tsp spices for chicken;
- 1, 5 tsp salt;
- vegetable oil.
Beat eggs and half salt with a whisk or mixer, add soy sauce and milk. Add flour there in small portions, mix everything until smooth, then stir in the sour cream. Prepare the chicken fillet by rinsing it under the tap and blotting it with a napkin. Cut the meat across the grain into long slices, beat and rub with salt and spices.
Heat vegetable oil in a skillet. Dip the chops into the batter and immediately transfer to the boiling fat. Fry them quickly on both sides, reduce heat to medium and simmer for another 3-5 minutes.
