Many people like chicken for its delicate taste, soft texture and ease of preparation, which, moreover, can be quite diverse. Chicken can be cooked, baked in the oven with cheese or fried with potatoes, or you can just make delicious chicken chops in breadcrumbs in a frying pan. The last option of cooking is quite simple, it always allows you to get juicy meat under an appetizing crust, which will be consumed by all, without exception, the household.
Breaded Chicken Breast Recipe
To chops from chicken turned out really spicy and tasty - the meat must first be marinated. This will have a positive effect not only on the taste, but also on the texture of the chicken. Thanks to the marinade, the chops will be soft and juicy, thus avoiding the usual dryness and stiffness for chicken meat. Just a few tips - and your dish will drive you crazy around the table with your scent.
Ingredients
- Breadcrumbs - 70 gr .;
- Chicken fillet - 600 gr .;
- Ground pepper (black) - to taste;
- Mayonnaise - 60 g .;
- Salt - to taste;
- Vegetable oil - 50 ml .;
- Egg - 1 pc.
Cooking juicy chicken chops in breadcrumbs
1. My tender chicken fillet in cool water, cut it into thin layers (along the meat fibers), 1.5-2 cm in size.
2. Carefully, and most importantly - not for a long time, beat off the meat with a kitchen hammer.
3. Making marinade for chicken chops: mix mayonnaise with pepper and salt. Lubricate the pieces with the mixture, literally rubbing it into the meat structure. Leave the chops to marinate for 20-30 minutes.
4. When the meat is soaked with marinade - we roll the broken off pieces into a raw egg with a hammer, then we put them in breadcrumbs.
5. Heat the griddle over medium heat, pour the vegetable oil on the hot bottom and wait until it starts to bubble.
6. Put the chicken breast chops in hot oil, fry them for 5 minutes on both sides.
7. Fry chops in a pan, first place them on napkins to get rid of excess fat, then lay them on a plate, sprinkle with herbs and serve with fresh vegetables or a side dish to the table. Serve a snack with meat is best in a warm form.
As a side dish for chicken chops, mashed potatoes, boiled (stewed, roasted) potatoes, buckwheat with mushrooms, rice porridge, pasta, pasta, vegetable salad and many other dishes are suitable.
How to cook chicken fillet chops
In fact, the technology of preparing snacks from fillets is no different from frying chicken breast chops. The only difference is that the meat is a little differently prepared for frying. To begin with, it must be properly cut, and then well marinated, everything else is a common matter of technology.
- We cut the fillet along the side, so that it opens up in front of you like a book. This will make the size of the piece larger and at the same time give it the subtlety necessary for frying.
- Slightly beat off the meat with a hammer, then rub it with a mixture of spices. The traditional set of spices includes: Provencal herbs (dry), black pepper (ground), salt, sweet paprika. You can add (or replace) some spices at your discretion, in the end, the appetizer should, above all, come to taste you and your guests.
- Sprinkle each chicken filet 1 tsp. fresh lemon juice.
Types of breading for frying chicken chops
Breading chicken is not necessary only in breadcrumbs, although this option is the most common. You can also use flour (plain / pancake) or semolina for breading. As a rule, the latter option is very suitable for children's chicken dishes.
You can also use double breading, for example, dip chops first in flour, then in egg, then in bread crumbs. Double breading is allowed in the following order: crackers - egg-crackers.
Chops in batter and breadcrumbs are very tasty, however, if you use one thing for breading, you will not lose the taste of this attractiveness.
If you are looking for a quick and quick meal of quick dinner, then chicken chops in breadcrumbs are what you need. The preparation will take a minimum of financial and physical expenses, and you will not have to spend a lot of time to eat the dishes either. It is unlikely that you will need to persuade your household or guests to finish the dish so that it does not remain, most likely, they will ask for supplements or the recipe for their cookbook.
Similar recipes:
Breadcrumbs are often used to roll vegetables, meat or other foods before frying. This breading promotes the formation of a crust on the pieces, which preserves the juiciness and does not allow the products to absorb excess fat.
Most often in this breading fried meat. Prepared according to this technology, it always turns out juicy, with an appetizing golden crust.
Pork in breadcrumbs - the general principles of cooking
High-quality breadcrumbs are quite available in the store. But most cooks prefer homemade breading, the more it is not so difficult to cook. Small pieces of white bread, preferably yesterday's or stale, just lightly dried in the oven, then grind in a meat grinder or blender.
For frying in breading use the pulp. A piece of pork is cut into chunks, at least one and a half centimeters thick, and then slightly beaten with a culinary hammer to 0.7 cm. To make breadcrumb a uniform layer, portion portions of meat are dipped in a beaten egg or batter. Often before this, the pulp is rolled in flour.
Breaded pieces spread in a well-heated oil, be sure to shake off the excess crackers. Otherwise, they will disperse in the pan, and in the future they will burn.
Pork, fried in breadcrumbs, can be served with any side dish, with fresh vegetables or as an independent dish in the form of a snack.
Juicy pork chops in breadcrumbs with batter
Ingredients:
Pork neck - 600 gr .;
70 ml of milk;
Wheat flour - 120 gr .;
100 ml of highly purified oil;
Two eggs;
Mix of spices "For pork";
60 gr. homemade crackers, preferably not small.
Cooking method:
1. Be sure to rinse the meat with cold water, then wipe dry. Cut across the direction of the fibers into slices approximately 2 cm thick. If the pieces are large, cut them.
2. Put the pulp on a cutting board and through the bag, beat off well on each side. When rubbing, season the meat with a mixture of seasonings mixed with a small pinch of salt, put in a bowl and leave for half an hour.
3. Add a little salt to the milk, break the eggs, add pepper and flour. Slightly beating, bring the batter to homogeneity, lumps should not remain.
4. Heat oil in a pan. Do not overheat, it is necessary that the pan is well warmed up, and the fat is not smoked.
5. Beat off the chunks of meat, first dip them in batter, then roll the bread well in breadcrumbs and dip into the preheated oil. Fry with medium heat on both sides to a delicate golden brown color, then reduce the heat and leave under the lid for another five minutes.
The recipe of tender pork chops in breadcrumbs with batter without eggs
Ingredients:
Chilled pork (loin) - 700 gr .;
150 gr. (5 tbsp. L.) - high-grade wheat flour;
Ground paprika and oregano - by teaspoon;
Incomplete glass of milk;
Non-aromatic oil;
100 gr. ground white crackers.
Cooking method:
1. In a deep and wide enough bowl, beat the flour with milk. Add the oregano with the paprika, lightly salt and mix well. Cooked batter should not be rare and match the consistency of thick cream, otherwise it will drain from the pieces of meat.
2. Slice the loin, washed with water and dried with a towel, cut into plates of two centimeters thickness. Fight them from two sides, trying not to break the fibers.
3. Sprinkle the bread crumbs into a wide bowl. With medium heat in a thick-walled pan, warm the oil. Do not regret, pour it with a layer of at least one centimeter.
4. Dip a piece of broken pulp into a batter, roll on both sides in a rusk breading and immediately transfer to the pan. Fry first with one, and then from the second side until golden brown and put in a plate.
5. When all the meat is fried, pour a little drinking water into the clean pan (literally a few spoons). Put all the chops in it, cover with a lid and put on a slow fire for five minutes.
Marinated pork in breadcrumbs, fried in a pan
Ingredients:
. “Russian”, slightly dried, cheese - 100 g;
800 gr. pork pulp (neck or loin);
A glass of ground crackers;
Two spoons of milk, you can cream;
Two eggs.
For the marinade:
Spoon of salad oil;
40 ml of soy, preferably dark, sauce;
Hops-suneli - 1 tsp;
Spoon mixed red and black peppers;
0.5 tablespoons dry garlic, minced.
Cooking method:
1. Cut the dried pulp into chunks, at least 15 mm thick. Do this in the direction perpendicular to the fibers, otherwise the chops will be tough. Put them on a cutting board and gently repel, giving a thickness of 1 cm. To prevent meat from sticking to the hammer and its fibers do not explode, cover with a bag.
2. Mix olive oil with soy sauce. Add the spices, cooked for the marinade, garlic and mix thoroughly. Prepare the mixture thoroughly to coat the workpiece from all sides, fold into a bowl and tighten the film, place in the refrigerator for 12 hours. Two hours before frying, remove the bowl from the fridge so that the meat warms up.
3. Mix small cheese chips with small crackers, both should be equally divided. Pour the cream into a separate bowl, pour the egg into them and whisk.
4. On intensive heating, calcine the cooking oil for about three minutes, reduce the heat to medium. Alternately dipping chunks of pork whipped with egg cream, roll them in cheese breading. Well press the pieces to the mixed with cheese crackers.
5. Put the breaded pieces into the hot fat, fry for about a minute, then turn over to the opposite side and repeat the frying.
Pork in breadcrumbs baked in the oven with tomatoes and cheese
Ingredients:
Kilogram pork (pulp);
100 gr. cheese;
White bread crumbs - 150 g;
Mayonnaise;
One egg;
150 gr. wheat flour;
Refined oil;
Two fresh tomatoes.
Cooking method:
1. Wash the pork, blot dry with a towel and cut into equal sized portions. Salt, lightly pepper and gently beat off on both sides, trying not to disturb the integrity of the fibers.
2. In one bowl, sprinkle the peeled flour, in the other crackers, and in the third whisk the egg.
3. Roll the chunks of pulp in flour, then dip in the egg and roll in breadcrumbs.
4. Put the breaded pieces in hot oil, fry from both sides on an intense fire until golden brown. Spread the roasted chunks on a greased baking sheet with greased vegetable oil, grease with mayonnaise.
5. On top, place the sliced tomatoes into rings and thin slices of cheese on them. Place the baking tray in the middle oven at 180 degrees and leave to bake for half an hour.
Recipe for pork in breadcrumbs with herbs and herbs
Ingredients:
Chilled pork pulp - 400 gr .;
One lemon;
5 gr. ground paprika;
Two spoons of flour;
. "Italian herbs", ready mix - 1 gr .;
Tablespoon unsalted tomato;
A tablespoon of finely chopped dill;
30 gr. homemade bread crumbs;
High-quality oil, high cleaning - 70 ml.
Cooking method:
1. Slice the pork into the desired size, beat off and salt lightly.
2. Lemon for a minute, lower in boiling water, scrape with a zest with a small grater, squeeze the juice.
3. To the juice, add the tomato, a mixture of herbs and butter, mix. In the cooked marinade, lower the broken pieces of meat, leave in it for three hours.
4. Into the bowl of the blender, add the breadcrumbs, add lemon zest, coarsely chopped dill and sweet paprika, chop.
5. Beat the egg, put the breading and flour in separate bowls.
6. Dip the marinated chunks first in the flour, then dip in the egg, and then well in the breadcrumbs. Arrange on a cutting board, leave for a quarter of an hour.
7. Fry the chunks in a well-heated oil for about two minutes per side. Put on a baking sheet and bring in the oven to a state of full readiness, at 180 degrees. You can fold roasted pork in a frying pan under the lid and stew for 10 minutes with very moderate heat, be sure to add a little water.
A simple recipe for fried pork in sesame breadcrumbs
Ingredients:
30 gr. sesame seeds;
A pound of pork pulp;
Two raw eggs;
Refined sunflower oil;
90 gr. crackers.
Fine salt, ground coriander and black pepper - on a big pinch.
Cooking method:
1. In one deep plate mix the breadcrumbs with sesame seed, in the other slightly beat two eggs, and in the third salt with coriander and pepper.
2. Cut the dried piece of meat into chunks, up to one and a half centimeters thick. Beat the pieces to a thickness of 0.7 cm.
3. Dip the chipped meat in seasonings, dip into the beaten eggs. Roll in a mixture of crackers with sesame and fry on both sides until appetizing crust over medium heat. Immerse in a well-heated butter, otherwise the breading will stick to the pan.
Pork in breadcrumbs - cooking tricks and tips
Pork will be juicier and tastier if marinated beforehand. After this, the pieces are thoroughly dried from the marinade residue to smooth the breading.
As a rule, fried meat of an elderly animal is hard. To soften its fibers, rub after chipping off the chunks of unsharp mustard and let it sit for a while. The dish will turn out, with such an additional “touch”, softer and more juicy.
Do not put pork, rolled in breadcrumbs in badly heated oil. The breading will quickly absorb fat, soften and fall away.
Do not use breadcrumbs when cooking steam and stewed pork dishes. With such culinary processing, the croutons will be sodden and will taste like raw dough.
In the kitchens of different countries of the world one can find a similar or even identical recipe, but under a different name. Someone claims that this is a true French dish, someone relates it to the Russian, and someone to the Italian. However, chops in breadcrumbs - it is tasty, simple and worthy of praise! How to get a thin and very crispy crust on the chop, at the same time, so that both the meat and the crust turned out tasty? To do this, we will fry pork chops in breadcrumbs (small ones).
Ingredients for cooking chops in breadcrumbs (for 2 persons):
- soft pork - 300-400 g
- chicken egg - 1 pc.
- sifted wheat flour - 100 g
- small breadcrumbs - 5 tbsp. l
- salt, pepper - to taste
- sunflower oil - 15-20 ml
Recipe chops in breadcrumbs:
Rinse the meat with cold water, it must be done, you do not know who butchered it or "touched" in the store. Therefore, rinse the pork under running water, dry with a paper towel and cut across the fibers. For chops is best to take a neck or balyk. The resulting pieces are not strongly repelled with a hammer (both sides), add spices and salt, lightly rub them into the meat.
Chops are planned in breadcrumbs, but in order for the breadcrumbs to stick well, you first need to roll the meat in flour and in a beaten egg, so the breadcrumbs will not crumble. First you need to roll chops on both sides in flour.
Then dip in a beaten egg.
After the egg mixture, roll the meat in small breadcrumbs, without missing a single section. You can roll a few times to get a crust even more. Billet chops in breadcrumbs send in hot sunflower oil. Fry the two sides for 30-40 seconds on a moderate fire (otherwise they will burn!).
Chops in breadcrumbs do not have to stew, steam and cover with a lid, otherwise they will lose their taste and their crunchy properties, but the whole salt is in it! Therefore, fry and serve the dish just before serving.
Under this meat main course a range of side dishes will suit: rice and buckwheat, lentils and potatoes, as well as salads, vegetable cuts and all sorts of sauces (mustard, tomato, creamy, etc.). Chops in breadcrumbs are ready!
Enjoy your meal!
In order not to splash the juice of meat and not to wash the hammer with the board after cooking, I recommend to cover the chopping board with cling film. Put three pieces of cutting about 1 cm thick on it and cover it with a film. Beat off the pork with a hammer on both sides.
We unfold the film, rub the chunks of meat with salt and pepper.
Pour breadcrumbs in a plate. We roll a piece of meat in them.
In a separate deep plate break the egg. Lightly salt it. You can add a couple of tablespoons of water. Shake it all up with a fork. Dip the chopped pork in the egg mixture.
And immediately put it on a preheated pan, which should already be vegetable oil. Spread two or three pieces of meat, how much will fit in your pan. Fry over medium heat until golden brown.
Then turn over and continue to cook the chops in the pan on the same fire. Products are cooked quickly, because the meat fillet is thin.
As a result, we get tender, juicy chops with a beautiful golden brown crust. It remains to choose with which side dish to serve this delicious meat dish. Ideal vegetables (baked or fried), as well as potatoes.
Enjoy your meal!!!
On a note:
If you need to defrost meat for making chops, it is better to get it in advance from the freezer and put it in the refrigerator compartment. So it will be defrosted for 12 hours or more. Although this process is long, but it is considered the most correct. Therefore, it is worth planning the menu in advance.
Pork chops in the pan according to this recipe always get tasty, provided it is pork tenderloin that is used.
Sincerely, Olga Kiklyar.
Recipe and photo specifically for the site Saturated family.
