Chicken Chop Recipe. Video
Appetizing and aromatic chicken chops, in order to preserve juiciness, are fried in a breading of eggs, flour or bread crumbs, adding grated cheese, herbs, spices to it. The crispy crust allows the meat to be so tender it literally melts in your mouth. These chops can not only be served with a side dish, but can also be placed on sandwiches and sandwiches.
How to beat off a chicken breast
Rinse the chicken breast under running water and pat dry with a paper towel. In the thickest part of the breast there is a piece of tender meat 7–8 cm long and as wide as a finger, cut it off and use for another dish. Cut off fat and cartilage from the chicken. Place the breast on a cutting board with the “sharp” and thin part towards you, keeping a wide flat nose parallel to the board, cut along the thick part of the breast almost to the end, open it like a book. You can lightly sprinkle the chicken with water, or you can wrap it in plastic wrap. This is to prevent small pieces of meat from flying off the chop, contaminating the kitchen. Beat the chicken with a hammer or rolling pin.
How to fry a chicken breast chop
The simplest breading for a chop is egg and flour, but it’s much tastier to make a Milanese chop. For 4 chicken breasts you will need: – 1 cup of wheat flour; – 2 large chicken eggs; – 3 tablespoons of vegetable oil; – 2 cups of bread crumbs or bread crumbs; – ½ cup grated Parmesan; – 2 tablespoons of finely chopped parsley; – 6 tablespoons unsalted butter; – 1 lemon; – finely ground salt and freshly ground black pepper.
You can make bread crumbs yourself. Take four slices of a slightly stale roll, dry it in an oven preheated to 200 degrees, cool and chop in a pulse mode in a food processor
Beat eggs lightly. Rub salt and pepper into the chicken chop. Place three wide saucers – with flour, beaten eggs and bread crumbs mixed with grated cheese and parsley. Take one chop at a time and dip first in flour on both sides, shaking off excess, creating an even layer without adhering lumps or bald spots. Using your tongs, dip the chops into the egg, drain off the excess and place the fillets in a saucer with crumbs, first on one side, then on the other, pressing with your fingers to get an even crust. Place ready-made chops on a baking sheet or a wide board lined with baking paper, letting them dry slightly.
You can make chicken chops ahead of time and store them in a single layer in the refrigerator for several hours, or freeze for up to a month.
In a large, wide skillet, heat the oil, add the butter, and start cooking when the butter mixture fizzes and bubbles. Grill one chop at a time. Place the breaded fillets and cook until golden brown for 2–2,5 minutes, turn over, reduce heat to medium and cook for another 2–3 minutes. Place the chops on a platter, garnish with lemon slices and parsley leaves.