Chicken chops in a frying pan

The tastiest, mouthwatering, original, for a quick dinner! These chicken chops, fried in a frying pan, turn out to be a masterpiece due to the secret method of breading! I roll them in yolk, flour and whipped to airy peaks of protein. It turns out a surprisingly tender dish suitable for a festive table!

Maria

Recipe author

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Composition / ingredients

servings:

Chicken fillet

700

Flour

100

Eggs

Vegetable oil

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 20 g

Fats 21 % 7 g

Carbohydrates 21 % 7 g

167 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to make chicken chops in a frying pan? Prepare the required ingredients. If necessary, defrost the breasts in advance. Wash the chicken eggs and wipe dry. Pour the flour into a flat plate, we need it for breading.
Step 2:
Wash the chicken fillet, dry it and cut it lengthwise into 3 slices. Slices should be whole and thinner. Beat each piece lightly with a hammer.
Step 3:
Season the meat with salt and pepper.
Step 4:
Separate the egg whites from the yolks.
Step 5:
Beat the yolks with a tablespoon of cold water.
Step 6:
Whisk the whites separately with a mixer with a pinch of salt into a stable air foam.
Step 7:
Dip each slice of chicken first into the beaten yolks.
Step 8:
Then roll the fillets on both sides in wheat flour.
Step 9:
And at the end, dip the chicken in the whipped whites, trying to make the meat completely covered with whipped whites.
Step 10:
Heat the vegetable oil in a frying pan. Put the chicken chops on it.
Step 11:
Fry the chicken over medium heat for about 2-4 minutes on each side until golden brown.
Step 12:
The result should be golden chops with an airy crust and tender chicken meat. Very tasty! Bon appetit!

I've cooked a lot of different chops, but these don't look like any of the options.
If desired, you can sprinkle the chicken with a mixture of spices for the chicken.
During frying, the whipped protein does not spread, but turns into a golden fluffy shell that completely covers the chicken meat and prevents the evaporation of excess moisture from the chops.
It is better to eat chops right away while they are hot. But the next day they do not lose their properties after warming up.
You can serve chicken chops with any side dish. It can be potatoes (mashed potatoes or slices), boiled rice or buckwheat, as well as pasta. Or a salad of fresh vegetables.
According to the same recipe, you can cook turkey or pork chops. Only the pork needs to be beaten thinner on both sides so that it is quickly fried and does not remain raw inside.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.