Chicken breast chops - step-by-step recipes with photos

Rolls with mint filling

Chicken chops are often used to make rolls. The spicy filling with mint and almonds will be a pleasant surprise for guests.

Chicken fillet 8 pcs.
Salt, black pepper to taste

For filling:

Onion 2 pcs.
Mint 2 cups
Almonds 80 g
Cheese (hard) 200 g
Olive oil 4 tbsp.

Roast the nuts in a dry frying pan for five minutes. Cool and place in a blender bowl. Take two small onions, peel and chop coarsely. Wash the mint and tear off the leaves. Add mint leaves, onion and olive oil to the almonds. Grind everything. Grate the hard cheese on a fine grater and mix with the mint mixture.

Wash the chicken fillet, dry it and beat it to 7 mm. Sprinkle chops with salt and black pepper on both sides. Place mint filling on each piece and wrap into rolls. To prevent the ends from unraveling, secure with toothpicks.

Heat vegetable oil in a frying pan. Fry the chicken rolls on all sides until golden brown. Then cover with a lid and simmer over low heat for about 20 minutes.

Remove toothpicks from finished rolls. Slice and serve with sauce.

Step-by-step preparation

Preparing Chicken Breast

First, let's prepare the fillet for marinating.

Thoroughly wash 500-600 g of brisket fillet under running cold water.
Place the meat on a cutting board and use a knife to separate it into pieces across the grain so that it does not fall apart during further cooking. As a result, one chicken breast produces three large chops.
We take one of the pieces, place it on a board, cover with cling film and beat with a meat mallet until the chop almost doubles in size. Turn it over and, covering it again with cling film, beat the fillet on the other side. We also beat off the remaining two pieces under the film, after which we divide each chop in half to make it easier to dip into the batter.
In a small bowl, mix 1 tsp with a teaspoon. salt and 0.5 tsp. pepper
Place one piece of meat in a deep bowl, sprinkle a pinch of salt and pepper mixture on top, turn it over and add salt and pepper again. Place the second piece of meat on top, sprinkle a mixture of salt and pepper on top of it and place the third chop on it, which we also sprinkle with salt and pepper. We repeat the procedure until all the fillet parts are gone.
Pour 1 cup into a deep bowl. boiled or mineral water and squeeze 5 cloves of garlic into it through a press.
Pour this garlic water over our meat so that it covers the future chops. Cover the bowl with a lid or film and place in the refrigerator for at least 2 hours. It's best if we do this whole prep process overnight and let the chops marinate in the cold for about 12 hours.

Cooking chops

Now that the marinating time is over, let's move on to frying the chops.

We take out the chicken fillet from the refrigerator, which has managed to absorb the garlic water.
In a deep plate, beat 2 chicken eggs with a fork, and pour 5-6 tbsp into a second deep plate. l. flour.
Pour 3-4 tbsp into the pan. l. sunflower oil and heat over medium heat. Take a piece of meat, roll it on both sides in flour, then dip both sides in beaten eggs, and then place it in a heated frying pan.
We do the same with other chops. Fry the chops in batter until golden brown, then turn them over with a spatula and fry them on the other side until the same beautiful color is obtained.
Place the chop on a plate with the side dish and serve.
Read also: Cauliflower casserole - recipes for cooking in the oven and slow cooker

Important! Such a simple dish provides an opportunity to experiment in the kitchen, using different marinade options in the form of milk or yogurt with the addition of spices. You can also diversify the breading by dipping the meat first in the egg and then in breadcrumbs, which can be mixed with your favorite spices.

To ensure that the chicken chops are thoroughly steamed, after we have turned them over, cover the frying pan with a lid and leave them to brown.

Chicken schnitzel

Chicken breasts 4 pcs.
Cheese 120 g
Salt, black pepper to taste

For breading:

Egg 1 pc.
Flour 100 g

Carefully cut the meat from each chicken breast with a sharp knife and make fillets. Cut the fillets into thick, flat slices. Beat with a hammer on both sides to 0.5 cm. Sprinkle the chops with salt and pepper, rub in the spices and leave on the table for an hour.

Prepare the products for breading and heat the vegetable oil in a frying pan. Dredge the chops on all sides in flour, dip in the beaten egg, and then again in the flour. Transfer to hot oil and fry until golden brown for a few minutes. Turn the schnitzels over to the other side and fry.

Grate the cheese on a fine grater. Lightly sprinkle the chicken with it, cover with a lid and cook for another 5 minutes. To absorb excess oil, the finished schnitzels should be blotted on both sides with a paper towel. Prepare cereal as a side dish and serve with fresh vegetables.

How to make French chicken chops in the oven

The following components will be required:

600 grams of chicken pulp;
1 onion;
5 tomatoes;
Piece of cheese 250 grams;
150 grams of mayonnaise;
A little salt;
A pinch of ground black pepper.

Cooking time: 45 minutes.

Calorie content – 155.

Cooking process:

Rinse the chicken meat with cool water, wipe with a paper towel and cut into small pieces across the grain. Their thickness should be 2 cm;
Place the pieces on the surface of a cutting board and hit them on all sides with a mallet. Do not beat too hard, otherwise holes may form;
Rub the chops on all sides with a mixture of salt and ground black pepper;
Spray the surface of the baking dish with vegetable oil and place the chicken pieces there;
After that, grease them with mayonnaise;
Peel the skin from the onion and cut into small pieces. Sprinkle the meat with onions;
Cut the tomatoes into thin slices and place them on the chops;
Grind a piece of cheese on a fine grater. Place cheese shavings on tomato slices. It should completely cover the entire surface of the tomato;
Place the pan in a preheated oven at 200 degrees and cook for approximately 20 minutes;
Remove the finished chops and serve them hot.

Chicken roll with cottage cheese

Since this is a dietary dish, it is best to use low-fat cottage cheese for the filling.

Chicken breast (fillet) 500 g
Cottage cheese 150 g
Dill 1 bunch
Garlic 4 cloves
Salt, black pepper to taste

Wash and dry the dill. Remove thick stems and chop finely. Peel the garlic and grate it on a fine grater. Mix the greens and garlic well with the cottage cheese. Salt and pepper.

Wash the fillet, dry it and beat it well on both sides. Place the curd filling on the chicken layer and roll up the roll. To prevent it from unrolling, secure the ends with toothpicks.

Heat vegetable oil in a frying pan. Fry the chicken on all sides over high heat. Cover with a lid and simmer over low heat for several minutes. To make the roll even less high in calories, you can bake it in the oven for 30 minutes.

Chicken fillet in beer batter

Chicken fillet in beer batter
Keep in mind that beer adds a slight bitterness to the dish.

Chicken fillet 8 pcs.
Lemon juice 2 tbsp.
Salt, black pepper to taste
Beer (dark) 1 glass
Flour 1 cup
Egg 1 pc.
Salt 1 pinch

Wash the chicken fillet and beat it on both sides. Combine lemon juice with spices and marinate chicken in this mixture. Leave for 2 hours.

For the batter, beat the egg, combine with beer, flour and salt. Mix well until smooth.

Heat oil in a frying pan. Dip the chops into the batter, making sure it completely covers the surface. Fry the chops over high heat on both sides until golden brown. Simmer for a couple of minutes under the lid. Remove excess oil from chops with paper towels.

Chicken chops in a frying pan in batter

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

chicken breast
salt, pepper, garlic
frying oil

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

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.

Potato Crusted Chicken Chops with Pesto Sauce

Potato crusted chops

Chicken fillets 6 pcs.
Potatoes 6 pcs.
Eggs 3 pcs.

For the marinade:

Kefir 270 ml
Nutmeg 1 pinch
Salt, black pepper to taste

For the sauce:

Hard cheese 80 g
Basil 1 bunch
Pine nuts 3 tbsp.
Garlic 2 cloves
Olive oil 100 ml
Salt to taste

Rinse the chicken, remove skin and membranes. Beat the fillet with a hammer. Lightly salt and leave on the table. Mix kefir with spices. Place chicken chops in it and leave for a couple of hours.

Beat the eggs with a fork. Peel the potatoes, grate them on a coarse grater, add salt and mash, lightly squeezing out the juice. Transfer to napkins to absorb excess moisture, and then place in a separate bowl.

Heat vegetable oil in a frying pan. Break the eggs into a bowl and beat. Remove chicken chops from the kefir marinade, dip in eggs and grated potatoes. Send to the frying pan. Fry quickly, pressing the meat to the bottom with a spatula. Place on a baking sheet and bake in an oven preheated to 180 degrees for another 10 minutes.

Start preparing the pesto sauce. Roast pine nuts in a dry frying pan. Wash the basil (you should use green basil), dry it, tear off the leaves and put them in a blender bowl. Send nuts, garlic, cheese, salt and olive oil there. Whisk everything together. Serve the finished potato-crusted chops with pesto sauce. Stew cabbage for garnish.

Rules for good chops

To make the chops juicy and tender, you need to cook them from chicken fillet.

A few tips for cooking chicken chops:

To ensure a tender and juicy product, do not buy chicken fillet, look for chicken fillet.
The meat should be washed in pieces and allowed to dry. If you wash the cut pieces or dry them poorly, water will get into the pan with the meat and instantly reduce the heat of the oil. The crust then forms slowly, which means the chop will lose its already low juiciness.
You should cut only across the fibers and in one thickness - ideally a centimeter or one and a half each piece.
Beat gently, but efficiently. Not strong, but enough to destroy all fiber connections.
Any recipe will benefit if the meat is pre-marinated. This is due to the fact that chicken itself is quite bland and adding “pepper” is never harmful to it. This can be regular vegetable oil with garlic or onions, or spices. The main thing is to marinate for two hours before frying. Even simple mustard, if you sprinkle it on the meat, will save it from losing juice and add some zest to the taste.
The fact that there was no place for salt in the previous advice is not a mistake. Chicken chops should not be salted until the very end of frying, otherwise the salt will release all the water from them and make them tough and tasteless. Only after a crust has formed can you add salt. This tip applies to recipes where meat is directly fried in oil. When using batter, add salt immediately.
Chops in batter, in a “fur coat” or in flour are not just cooking options, but different ways to maintain juiciness.
There is a lot of heat, there is not enough oil. Fry in a hot frying pan, two to three minutes is enough for each side.

By following these simple recommendations, you are guaranteed to get a good result. And if you also serve the chops beautifully and meaningfully, the dish will become truly festive.

Baked chops with tomatoes

Chops with tomatoes

Chicken fillet 500 g
Onion 1 pc.
Tomatoes 2 pcs.
Cheese 300 g
Parsley 1 bunch
Mayonnaise 4 tbsp.
Salt, black pepper, chicken seasoning to taste

Cut the fillet into thin slices, beat lightly. Sprinkle with salt and spices, rub well into the meat and place in a bowl. Press down with a weight on top. This will give the meat juice in which to marinate.

At this time, wash the tomatoes and cut into slices. Peel the onion and cut into half rings. Grate the cheese.

Line a baking pan with parchment paper. Place chicken chops. Coat the top of each chop with mayonnaise. Layer onions, tomatoes and cheese. Bake in the oven at 190 degrees for 25 minutes.

Wash the parsley, chop and sprinkle on the finished dish before serving.

Subtleties of cooking chicken breast chops

Cooking a chicken chop is not much different from cooking a beef chop. But the beef chop is served in some cases half-roasted, so to speak, “rare.” And chicken breast chops must be fully cooked, since raw poultry meat can cause a disease called salmonellosis.

In addition to standard frying in a regular frying pan, the meat dish is also baked in the oven. To add a special flavor to the prepared fillet, you need to sprinkle a mixture of salt, spices and herbs on both sides (chosen at your personal discretion). It must be remembered that the meat is not salted long before heat treatment, since salt brings out clear juice, which is already lacking in the chicken breast.

The chicken breast chop is first marinated in a solution made from vegetable oil, vinegar and mustard. Some gourmets prefer to use dry white wine instead of vinegar and use wasabi instead of mustard.

How to make chicken breast chops juicy? Typically, to obtain this result, meat is baked in the oven with onions and tomatoes. Thanks to vegetables, the chicken does not dry out under the influence of the heat from the oven, and also acquires a piquant taste and aroma.

Chicken breast chops with cheese batter will be more appetizing. To do this, hard grated cheese is sprinkled onto the surface of the dish immediately before putting the baking sheet into the oven.

If someone likes exotic cuisine, you can use fresh or canned pineapple instead of tomatoes. Pineapple juice breaks down chicken fibers, which makes the meat juicy and soft.

To avoid large losses of meat juice during heat treatment, you can first dip raw meat in melted butter or egg, then into a breading made from ground breadcrumbs. Only after this do we bake the dish.

The chops are baked both on a baking sheet (in a mold) and on a wire rack.

The ideal weight for chops is 170 grams, since pieces of meat that are too small will lose a lot of juice and become too dry.

Chicken fillet baked with pineapple

Chicken fillet with pineapple
The recipe for baked chops with a coat of vegetables and cheese is very popular. Traditional fillings are often replaced with exotic ones, such as pineapples.

Chicken fillet 900 g
Canned pineapples 900 g
Cheese 250 g
Sour cream 2 tbsp.
Mayonnaise 3 tbsp.

For the marinade:

Pineapple syrup
Seasoning for chicken 1 tbsp.
Salt, black pepper to taste

Drain the syrup from the jar of pineapple into a separate bowl and add spices. Rinse the chicken fillet, beat it on both sides and dip it into the syrup, rubbing the marinade into the meat. Leave for a couple of hours.

Grate the cheese. Mix mayonnaise with sour cream. Preheat the oven to 190 degrees. Grease a baking tray with vegetable oil. Place the chops on it, coat the meat with sour cream and mayonnaise sauce. Place a pineapple ring on each chop and grated cheese on top. Bake for 25 minutes.

Chicken breast in soy sauce

Chicken breast fillet 400 g
Lime 1 pc.
Lettuce leaves
Soy sauce 120 ml
Water 80 ml
Sugar 1 tbsp.
Olive oil 1 tbsp.

Rinse the chicken fillet, lightly beat with a hammer and dry thoroughly. Heat olive oil in a frying pan. Fry the chops over high heat for 5 minutes.

At this time, wash the lime and lettuce leaves, cut the lime into slices and squeeze out the juice, tear the salad. Pour soy sauce, water and lime juice into the pan. Add sugar. Place the remaining lime peel next to the chops. Cook covered for another 5 minutes.

Place lettuce leaves on a plate and chicken chops on top. Leave them to rest, cook the sauce over high heat until it becomes thick and excess moisture evaporates. Before serving, pour it over the chops.

Cooking chops

To prepare breaded chicken breast chops, you need to rinse the meat and dry it. Cut into portions.

Place the fillet pieces on a cutting board, cover with film, and beat lightly.

Mix breadcrumbs and grated cheese, seasoning, salt and dry herbs in a plate.

Grease each piece with butter, then roll in breading.

Place chicken chops on a greased baking sheet. Place the baking sheet in the preheated oven and bake for about 30 minutes at a temperature of 180-200 degrees.

Burger with chicken chop

Chicken fillet 4 pcs.
Burger buns 4 pcs.
Egg 1 pc.
Flour 4 tbsp.
Salt 2 pinches
Black pepper to taste
Cucumber 1 pc.
Tomato 1 pc.
Onion 1 pc.
Cheese (processed) 8 slices
Lettuce leaves
Garlic cream sauce 6 tbsp.
Ketchup 2 tbsp.

Cut the buns in half lengthwise and fry cut side down in a dry frying pan.

Rinse the fillet, dry it and serve on both sides. Sprinkle with salt and pepper. Beat the egg in a bowl. Heat vegetable oil in a frying pan. Dip the fillet in the egg, roll in flour and fry over high heat on both sides until golden brown. Place the finished chops on a paper towel, and also blot the top with napkins to remove excess fat.

Wash the cucumber and tomato, cut into thin slices. The burger will turn out delicious with either fresh or salted cucumber. Peel the onion, cut into thin half rings. Wash and dry the lettuce leaves.

Take the bottoms of the buns and spread each with a little ketchup and a teaspoon of garlic butter sauce.

Add one slice of melted cheese. It is advisable that the buns are still warm, then the cheese will begin to melt. Arrange the chopped vegetables over the preparations, and chicken chops on top. Cover with another slice of cheese.

Brush the top halves of the buns with the remaining garlic butter sauce. If the burgers turn out too high, they can be held together in the middle with wooden skewers.

Classic recipe for chicken chops in a frying pan

Ingredients:

1 chicken breast
eggs - 2 pcs
flour
vegetable oil
salt
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; 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.