Pan-Fried Chicken Cutlets in Cheese Batter
Juicy cutlets in a cheesy coating with a crispy crust. I love this dish. Last year I made chicken cutlets with cheese; the ingredients and method are nearly the same, but this time I added sour cream to the batter, which made it thicker — so the cheese layer around the cutlets comes out thicker, too.
Cooking method
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Step 1:
The batter. For it you'll need eggs, cheese, sour cream, flour, ground black pepper, and salt.
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Step 2:
Grate the cheese on the fine or medium side of a box grater.
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Step 3:
In a bowl, combine the cheese, eggs, and sour cream. Go for a richer sour cream — around 20–25% fat.
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Step 4:
Add the flour.
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Step 5:
Stir everything together. You want a fairly thick mixture. If the batter comes out runny, work in a little more flour — that way it will cling to the surface of the cutlet instead of sliding off.
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Step 6:
Season the batter with ground black pepper and salt. If your cheese is already salty enough, you can skip the extra salt.
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Step 7:
Prep the rest. For pan-fried chicken with cheese you'll need the chicken breast and vegetable oil for frying.
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Step 8:
Rinse the chicken breast, pat it dry, and slice it lengthwise into 2–3 pieces. Pound each slice thin on both sides with a meat mallet.
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Step 9:
Spoon half of the batter onto each piece of chicken and spread it over the surface.
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Step 10:
Heat the vegetable oil in a skillet. Lay the chicken pieces in the pan batter-side down. Fry for about 10 minutes over medium heat.
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Step 11:
Spread the remaining batter evenly over the top.
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Step 12:
Flip the chicken and keep frying about 10 more minutes, until the chicken is cooked through and the crust is golden.
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Step 13:
Serve the chicken in its cheese crust hot. Any side works: steamed rice or buckwheat, mashed potatoes or fries, or a fresh vegetable salad. Enjoy!
- The cheese crust keeps the cutlets juicy inside. Chicken in cheese batter is a tasty, filling dish, and if you make it once you'll likely find it becomes a favorite. You can stir chopped herbs into the batter to taste — dill or parsley, for instance.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
