Kitchen appliances and utensils: cooker or hob, fridge, cutting knife, cutting board, meat hammer, teaspoon, fork, frying pan, spatula, 2 deep plates, 2 deep bowls, shallow bowl, garlic press, cling film, dinner plate.
Ingredients
| Chicken breast fillet | 500-600 g |
| Chicken eggs | 2 pcs. |
| Flour | 5-6 Art. l |
| Sunflower oil | 3-4 tbsp. l |
| Garlic | 5 cloves |
| Salt | 1 tsp |
| Pepper | 0.5 tsp |
| Boiled or mineral water | 1 stack |
Step cooking
Chicken Breast Preparation
For starters, let's prepare the fillet for pickling.
- Rinse thoroughly 500-600 g of brisket fillet under running cold water.
- We spread the meat on a cutting board and divide it with a knife into pieces across the fibers so that it does not break up during further cooking. As a result, three large chops are obtained from one chicken breast.
- We take one of the pieces, put it on the board, cover with cling film and beat it with a meat hammer until the chop is almost doubled. Turn over and, again covering with cling film, beat off the fillet on the other side. Also, under the film, beat off the remaining two pieces, after which we divide each chop in half so that it is more convenient to dip in batter.
- In a small bowl with a teaspoon, mix 1 tsp. salt and 0.5 tsp pepper.
- In a deep bowl we put one piece of meat, sprinkle it on top with a pinch of a mixture of salt and pepper, turn over and salt and pepper again. Spread the second piece of meat on top, sprinkle it on top with a mixture of salt and pepper and put a third chop on it, which we also sprinkle with salt and pepper. Repeat the procedure until all parts of the fillet are over.
- Pour 1 stack into a deep bowl. boiled or mineral water and squeeze into it 5 cloves of garlic through a press.
- Pour our meat with this garlic water so that it covers future chops. We cover the bowl with a lid or foil and place in the refrigerator for at least 2 hours. It is better if we do this whole preparatory process for the night, and the chops are marinated in the cold for about 12 hours.
Cooking Chops
Now that the time of pickling is over, we turn to frying chops
- We get the chicken fillet from the refrigerator, which managed to absorb 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 on medium heat. Take a piece of meat, roll it on two sides in flour, then dip on both sides in beaten eggs, and then spread it on a heated frying pan.
- Do the same with other chops. Fry the chops in batter until golden brown, then turn over with a spatula and fry them on the other side until the same beautiful color is obtained.
- We spread the chop on a plate to the side dish and serve.
Important!Such a simple dish provides an opportunity to experiment in the kitchen, using various options of marinade in the form of milk or yogurt with spices. You can also diversify the breading by dipping the meat first in an egg, and then in crackers, which can be mixed with your favorite spices.
So that the chicken chops are steamed well, after we turn them over, cover the pan with a lid and leave them to brown.
Video recipe
If you need to clarify the pickling process or the color of the finished chicken chop, you can watch the video recipe.This will help to avoid doubts and return to cooking.
Other poultry recipes
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