How to cut chicken fillet for chops. Chicken breast chops in a frying pan. How to cook delicious chicken breast

My friends! This advice for those who were bored with steaks from marble beef, as well as those who have a mammont-producer, once again, missed Mammoth. Well, and as usual, according to the classic of the genre, it is at such moments, the hot-beloved mommy of our beloved gathered to you with a visit to pour out another portion of his unbridled love. Knowing her appetite (and appetite in moms of real mammont modists respectively)) you are horrified by the fact that in the refrigerator the last mammont ended yesterday, but! Fortunately there is one chicken breast! That's just from it, we will prepare a dinner of which enough already for 13 people, not that one mommy! (And the garnish will be mushrooms, while we will cook, send a loved one for them, so that it's not sitting without doing, especially now this is the season))

Here is this saddle, I have 700 per gram. And a well-honed knife!

Show how to separate fillets from the bone, I will not become, for it is not at all difficult!
Fillet is cut into two equal parts. First, cutting off the part that myself will simply ask for it to cut it, all manipulations, in the future, are similar to one and the second part of the fillet.

Going on, at this stage I will cut the pieces of the "Butterfly" method to put a piece on the table slightly pressing the palm with the palm to cut it longitudinally, the knife is kept parallel to the cutting table, cut off to the end, we leave about 0.5 cm. And then, open as a book.

Here we already have two such quite a flat and not small chops.

Going on, on the same side, we still separate on a piece, you will understand exactly where they will be as I said to ask yourself.

Now we make a "butterfly" from one and second piece, we get two more chops and that four.

Now we cut a slice with a thickness of 0.5 cm, starting with the thick part of the fillet until the middle. We have two more chops, already six!

Next, we separate the slice of a width of about 3 cm from the largest side of the fillet and again make a "butterfly"!

Already eight!)

The rest do the same, the only one, that part that is the thinnest in fillet leave untouched, because I do not turn into a butterfly)

In total, I got thirteen chops!

It remains only to repelly beat off, twisted with your favorite spices, go in breading or just frogs on a moment on each side, to lay a layer of fried mushrooms with cheese onions and garlic, graze cheese and in the microwave for a couple of minutes to grab cheese!

P.S.

I stayed here four such trimming, neither here as a grill here, but even we will do one more, fourteenth!)

We put them in a package with a side of each other, (by the way and full pieces I cut off in the package)

We beat off a slightly, carefully pull out, the fibers of the chicken are fasten, intertwined and soak like the rest of the fellow!

Well, probably, everything! And do not worry if they are in the cut thinned! When you fry them, they kind of "gather" and become quite fat!
Always yours!

Today I will tell you how to prepare chicken chops from the breast - one of the fastest and most beloved dishes. There is nothing complicated in this recipe and this dish is not at all.

Many dislike chicken breasts, considering it dry. Do not hurry with conclusions. Looking around, perhaps on some kind of negative experience and unsuccessful result, try to make a prescription below (plus a bonus-another cooking option, somewhere even festive) and maybe you will change your point of view.

For chops, white chicken meat is used, which is the most lean and gentle. If you remove the skin from the breast, it does not matter before or after heat treatment, then you will reduce the fat content of almost 50%.

This meat is ideal for quick frying in a pan, so chicken breasts are the most! Its important does not reap - quickly dries. It is preparing in a matter of minutes - which is important, when a minimum of time is reserved for cooking, and there is no desire to stand for a long time at the slab.

Everyone loves this dish, and each time it can be prepared in different ways. For example, by changing breading, which can be completely different - crackers, cheese, nuts, sesame, corn or oat flakes, semolina or coconut chips - everything depends on your culinary addiction.

Another variety is sauces and salsa. By the way, I love very much - she is perfect for chicken. And of course, all kinds of additions in the form of fried mushrooms and vegetables.

Today I will tell you about the most quick embodiment: chicken chop in the spine - liquid mixture of eggs and milk. Chops are obtained with gentle, juicy and very appetizing. From one chicken breast (double, and not one half) you will make chic 4 chops, and the time to prepare and fry will leave literally 20-30 minutes.

During this time, rice or pasta is perfectly welded, it will only be left to cut vegetables and in the blink of an eye a dish of the other restaurant species already on the table, pleases your households!

And very quickly tell about another option - chop from chicken with tomatoes, basil and cheese, all this is loved and often prepared. The ingredients wrote as desired. The proportions are the simplest - one portion of 3-4 Cherry, a handful of grated cheese, a spoon of superstars and several fresh basil leaves.

Total cooking time - 0 hours 35 minutes
Active cooking time - 0 hours 25 minutes
Cost - average cost
Calorie for 100 gr - 174 kcal
Number of portions - 5 servings

How to cook chicken chop

Ingredients:

Chicken breast - 550 g

Chicken egg - 2 pcs. (every weight of about 65 grams)
Wheat flour - 4 tbsp.
Garlic - 4 pcs. (teeth)
Milk - 2 tbsp.
Black pepper - to taste
Salt to taste
Breadcrumbs - optional
Cherry tomatoes - at will
Semi-solid cheese - at will
Basil - at will
Vegetable oil - 40 g

Cooking:

If the breast was a smaller weight, then the portions would have turned out 4. And so - 2 small fillets will go to the fifth portion.
So, cut off two small fillets and lay aside. Slightly press the halves of the breast with hand and cut along, two more or less than the same parts.

Next, take the bag cut it on the sides. We put on one side to the board, on top of fillet, and the other cover. So, at the top of the bag and we will knock, so that the meat did not stick to the hammer, the board and did not figure out around. It is quite possible to take advantage of the food film - to pre-store the board and on top again the film.

I always cut off the stupid side of the hammer, not the teeth. Do not dub on this piece with all the might - chicken fillet is very gentle and it will immediately break.

Clear garlic, crush with a knife or skip through the press. We reject the top of the bag, salt, pepper and rub our chicken chicken fillet with garlic. Also we do with all the remaining pieces. Two small fillets also repel and then simply connect the flashes (1 cm) among themselves (if anything - already in the pan correct).

In the circle, thoroughly beat eggs with milk. We do not need any foam, but also separately yolk - protein should not be. Pour into a plate.
To the other plate, pour flour and flipped back the meat there, removing already becoming the upper bottom of the bag. From both sides to cut into the flour and cross in spine.

By the way, if your fillet still broke and far from one place; You are upset that you can not safely transfer it - no excitement! In the next step, I will calm you down, but for now, dry out on both sides in our spine - we will basket all this business in the pan.

Grind frying pan and pour vegetable oil. I have a diameter of 28 centimeters and there are perfectly placed 2 chops (in the process of frying, they slightly stronger).
We post alone and here, simply form it, quickly shifting all the gaps. From the second, if problematic, we do in the same way.

Fry on medium heat 2 minutes and neatly, we turn a large spatula. If you are not in a hurry, then I'm just sure - with all the gaps you turned upper in absolutely whole, ruddy and beautiful chops. Our flan has made one of my works - everything cleaned everything.

Fry 2 minutes. If your chop was as thinly repulsed as mine - this time is quite enough for complete readiness.
Apply chicken chops with any side dish, everything is to taste.

Well, the promised second version of chicken breast chops. Grate cheese. Wash and cut cherry tomatoes on halves or quarters. Next, the beginning is exactly the same as described above: cut, repel and add spices. Next, in flour, leap and breaded in breadcrumbs. Lay out on the pan (with vegetable oil), fry for a couple of minutes from two sides.

We spread tomatoes on top, sprinkle with grated cheese and basil leaves. Close the lid, a fire at a minimum and a spell a couple of minutes before the melting of cheese.

So what do you think? In my opinion, just festive enough. By the way, you can cook chicken breasts a bit in advance, it is easy to store them with baking paper, put them there and leave just in the oven, and 10 minutes before the filing, put tomatoes, cheese, basil, turn on the oven and wait for the melting of this cheese. Well, with heat from the heat to file.
Bon Appetit!

Can you like these recipes?

The history of this dish is reliably unknown, and not everyone is familiar. But how to make delicious and juicy chicken chops in a pan should know each, because this is the simplest dish that perfectly fit into the festive feast and in a casual table. The recipe for chicken chops, which we prepare at home, is always different from others. There are many technologies how to cook simple and gentle chops from chicken breast. They are distinguished how to cut the chicken breast to chops (pieces of chicken fillet across or along); how to fry (in a grain of eggs or dietary without flour); how to make a clarity; how much to fry; What to serve and so on.

In addition, the method of cooking will depend on how many calories will be in the finished dish. After all, chops of chicken breast without breading are much easier than chicken chops in a chicken with flour and beer. But after all, not everyone considers calories when the table is incredibly delicious chicken fillets.

How to cut chicken fillet for chops

Classic juicy chicken fillets will turn out if the meat from chicken breasts is cut across. There are other ways to cut, but this allows you to prepare lazy chops of chicken breast, that is, very quickly.

How to chop chicken breast

Chicken breasts need to beat carefully. The chicken meat is very gentle, it can easily break. In order for the soft and gentle chicken chicken in the batter, it is enough to beat off the pieces just a few times.

How to make a clarity for chicken chops

Our technological map of cooking chicken breast in a pan will show how to fry chop from chicken meat in the egg. Therefore, it is not necessary to spend time on cooking a klyar for lazy chops.

How to make chops were juicy

Chicken breast chops are better pre-marked at least 1 hour, then they will be very tasty and juicy.

How much to fry chops from chicken

Our step-by-step recipe for chicken fillets does not take much time. Less than an hour will be ready for air and juicy chops from chicken. And directly in the frying pan, chicken from chicken fillet in the egg will be ready after about 15 minutes. Chicken breast chop with an egg is roasting about 7-8 minutes on each side on a rather small fire. Faster it is possible to cook only chicken pieces, but this is already a completely different recipe with which we will introduce you a little later.

Today in our menu - chops. They will be prepared from chicken breast. This part of the bird is often used by hostesses. After all, it is easy to work with her and simple. Dishes from it are always tasty, satisfying and appetizing. Chicken breast chops are suitable for both everyday and festive lunch.

How to cook delicious chicken breast

The first culinary stage is a cutting breast on flat pieces. It is necessary to separate the meat from the bones if a whole breast is used. For cutting, use a regular knife, but only very sharp. For convenience, use the run of the frozen chicken breast. This will greatly alleviate cutting. Pieces should be no more than 1 cm thick.

Now sliced \u200b\u200bflat pieces of chicken breast take away. Probably, each hostess knows that it is done by using a special hammer to beat meat. Just do not overdo it. Remove the fillet slightly on each side. It will make them more juicy. In order not to stain all the kitchen, you can put meat between 2 layers of the food film.

Take the spices that are listed in the list of ingredients. Each chop to deliver salt to taste, as well as we negotiate with ground red pepper. Optionally, you can use your favorite seasonings and spices designed for cooking dishes from chicken. It can be turmeric, nutmeg, saffron and others.

Next, 3-4 tablespoons of the usual wheat flour pour into a flat plate. Each chicken piece of chicken pie cut from both sides. You can, by the way, mix flour with spices. So it will be easier to distribute them on the chicken pieces.

In a small in size, we break a couple of eggs. Take them. Add a bit salt. Eggs should turn into a homogeneous lush mixture. In the resulting mass, dip each piece of fillet.

Pre-pour vegetable oil on the pan. Heat it. In hot oil, put the pieces of chicken in the eggs.

Fry chicken chops on each side about 3-4 minutes on moderate fire. They should turn out golden color, with a gentle crust. When pressing the fossa is rapidly restored, and transparent juice flows out of the opening.

Delicious chicken breast chops are ready for feed on the table. A potato mashed potatoes are suitable for such a dish, a mixture of vegetables for a pair and spaghetti.

On a note

Instead of breading flour, you can use a semolina brine, ground crumbs or oatmeal. Also perfectly fit ready-made breading mixtures that are on store shelves. They usually contain spices and salt.
To turn this recipe in dietary, it is enough to fry chicken chops on a dry pan without oil. Usually recommend using special ceramic dishes.

A simple recipe for a delicious second dish - today we are preparing chicken chicken in a frying pan. But it will not be quite familiar chicken breast, but the most tender and juicy pieces of meat that you have ever tried. We will not use the traditional breading of ground superstars or wheat flour, and cover the scrambled egg proteins prepared by fillets. It turns out very tasty!

Ready chicken chops in a pan on this simple recipe can be served with a completely any side dish. It can be classic mashed potatoes, cereals, pasta, stew, boiled or vegetables. And do not forget about fresh greenery: dill and parsley always combined with meat dishes.

Ingredients:

(600 grams) ( 3 pieces) ( 100 grams) (100 milliliters) (0.5 teaspoon) ( 1 pinch)

Preparation of dishes by steps with photos:

I always try to prepare from chilled meat, but sometimes I use and frozen. Chilled chicken breast is under cold running water and thoroughly dry with paper towels or napkins. I give frozen meat in advance to fully utilize in the refrigerator, after which we do it as cooled. Cut the chicken fillet along the scene to get relatively flat pieces. From one chicken breast weighing 600 grams I get 8 portion pieces.

Now the chicken needs to be repelled. To do this, put the pieces on the cutting board and cover the food film or polyethylene package. So the meat does not figure out all over the kitchen and, at the same time, does not stick to the hammer. Chicken breasts do not need to beat badly, because the meat is gentle. Just a little flattering her hammer.

Solim and pepper to taste - let him lie down and soaked in the aroma of ground pepper. By the way, if you wish, you can easily use completely any seasonings that you like more.

The dietary meat of chicken breast value many cooks. At first glance, it may seem to make a delicious dish from it, since this part of the chicken is almost completely devoid of fat. The slightest error - and the meat will be overwhelmed, so it will become inedible. However, the experienced cook of such an error will not allow and can prepare gentle and juicy chops of chicken breast even in a pan. Having at least a little experience and knowing some secrets to cope with this task and the usual mistress.

Features of cooking

Prepare delicate and juicy chops of chicken breast is really not easy if you do not know some subtleties. But possession of these secrets will make the task easily with even for beginner culinary.

The chicken breast meat is not really fat, so it is easy to cut. That this does not happen, it is not worth exceeding the cooking time of chicken fillets in a pan: to fry them just 5 minutes on each side.
The most juicy chops are obtained from fresh meat. Chilled chicken fillet does not lose juits. But the frozen meat of birds for frying in a frying pan is much less suited. It can be used to prepare chops only under the condition of proper defrost. If the fillet does not immerse in warm water, do not warm in the microwave, but give it to hide in the refrigerator without a sharp drop of temperatures, then the chops will also come out of it.
You can cut chicken fillet into chops both against fibers and along them - they are so thin and gentle that they will not spoil the pleasure of dishes. The main thing is not to make the layers too subtle, otherwise they will spread when chopping.
Before failed, chicken fillet is needed, but it is desirable to do it without excessive zeal, since otherwise the chop will be "holey".
Chuck chicken breast fillets is best through polyethylene. In this case, the meat will not adhere to a culinary hammer, the juice will not splash and get the objects nearby.
Fry chicken chops preferably in a large amount of oil. Immerse chops follow hot oil. Otherwise, they can burn and dried in the course of long frying.

If you fake chops in breading or in a grain, they will be more juicy. A fatty sauce will appease with chicken breast, if it is a little extinguished in it.

Simple chicken breast recipe

chicken breast fillet - 0.5 kg;
chicken egg - 2 pcs.;
garlic - 2 teeth;
wheat flour - 150 g;
mustard (sauce) - 5 ml;
acute red pepper - chinful;
basil dried, salt - to taste;
vegetable oil - how much will it go.

Cooking method:

Wash the chicken breast fillet, dry with a kitchen towel, cut into small pieces with a thickness of approximately one and a half centimeters.
Put pieces of chicken fillet into a plastic bag, take away from it from two sides.
Remove the meat from the package.
In a small container, mix the pepper, salt, basil and mustard, adding a teaspoon of vegetable oil to them.
Stit this mixture of chicken chicken, leave them to marinate for 10-15 minutes.
In a clean bowl, sculpt the eggs.
In another container, seek flour.
Put the pan on the stove, pour into it several spoons of vegetable oil.
When the oil is warm up, cut every chop in the flour, plunge into the egg, renger again in the flour and put in the frying pan in boiling oil.
After 5 minutes, turn the chops and fire them on the other side about the same.

This recipe for cooking chicken breast is classic. If you clearly follow the instructions in the recipe and the above rules, they will be delicate and tasty.

Chicken breast chops with tomatoes and cheese

chicken breast fillet - 0.6 kg;
chicken egg - 2 pcs.;
tomatoes - 0.3 kg;
solid cheese - 150 g;
milk - 50 ml;
breadcrumbs - how much will go;
salt, spices - to taste;
vegetable oil - how much will go.

Cooking method:

Wash chicken breast fillet, dry with paper napkins, sprinkle with salt and spices on both sides, leave marinated for 15 minutes.
In the bowl, break the eggs, add milk to them, beat the wedge.
Pour breadcrumbs in a flat plate.
Cheese finely soda.
Tomatoes wash and cut into thin mugs with a sharp knife.
In a frying pan hears the oil. Fry in it on the one hand chicken chops, having dipped them into the dairy-egg mixture and posted in the breadcrumbs.
Inverting the chops roasted on the one side, put tomato mug on them and sprinkle with cheese.
Dog fire, cover the frying pan with a lid and prepare chops for another 10-15 minutes until the cheese is melted.

Cooked chicken chicken seized in a pan on this recipe can be applied even to a festive table.

Milk Sauce

chicken breast fillet - 0.6 kg;
creamy oil - 30 g;
flour - 50 g;
milk - 0.4 l;
kurkuma - 2-3 g;
salt, pepper - to taste.

Cooking method:

Prepare chicken fillet, wash it, having having cut, cutting with portion slices and beat them down.
Choons with a mixture of salt and pepper.
Creamy oil is melted in the pan, pour flour and rubbing it slightly.
Pour a small jet on the milk frying pan, diligently stirring sauce. Stop it, stirring until it thickens. Add turmeric and mix well.
On a pure frying pan, heales vegetable oil and fry chops in it, paying for each side of just 2-3 minutes.
Fold the chops into the pan with a sauce, cover with a lid and extinguish them in a dairy sauce for 10 minutes. Kurkuma will give a more appetizing look sausage.

Feeding chicken chops with a garnish, use the sauce in which they are preparing as a podium.

Chicken breast chops in walnut bread

chicken breast fillet - 0.6 kg;
bread mix - 0.2 kg;
lime (or lemon) - 1 pc.;
chicken eggs - 4 pcs.;
the kernels of walnuts - 0.2 kg;
vegetable oil - how much will go;
hvel-Sunnels, salt to taste.

Cooking method:

Wash the fillet, cut it, having sought, in pieces with a thickness of 1-1.5 cm, take away.
We break into the bowl of eggs, squeeze the juice of Lyme, add salt and hops-Sunnels.
Fill the resulting mixture chops, leave them in it for 30 minutes in a cool place.
The kernels of walnuts chop in a mortar and connect with breading mixture.
Heat oil in a pan.
Having removed from the egg mixture chops, cover them in in a nut mix and fry on both sides until readiness.

Walnut aftertaste makes the taste of chicken chops made in a pan on this recipe, unique.

From the above recipes it can be seen that it is not so difficult to prepare delicious chicken breasts. It does not take much time too.

Features of cooking

Prepare delicate and juicy chops of chicken breast is really not easy if you do not know some subtleties. But possession of these secrets will make the task easily with even for beginner culinary.

The chicken breast meat is not really fat, so it is easy to cut. That this does not happen, it is not worth exceeding the cooking time of chicken fillets in a pan: to fry them just 5 minutes on each side.
The most juicy chops are obtained from fresh meat. Chilled chicken fillet does not lose juits. But the frozen meat of birds for frying in a frying pan is much less suited. It can be used to prepare chops only under the condition of proper defrost. If the fillet does not immerse in warm water, do not warm in the microwave, but give it to hide in the refrigerator without a sharp drop of temperatures, then the chops will also come out of it.
You can cut chicken fillet into chops both against fibers and along them - they are so thin and gentle that they will not spoil the pleasure of dishes. The main thing is not to make the layers too subtle, otherwise they will spread when chopping.
Before failed, chicken fillet is needed, but it is desirable to do it without excessive zeal, since otherwise the chop will be "holey".
Chuck chicken breast fillets is best through polyethylene. In this case, the meat will not adhere to a culinary hammer, the juice will not splash and get the objects nearby.
Fry chicken chops preferably in a large amount of oil. Immerse chops follow hot oil. Otherwise, they can burn and dried in the course of long frying.

If you fake chops in breading or in a grain, they will be more juicy. A fatty sauce will appease with chicken breast, if it is a little extinguished in it.

Simple chicken breast recipe

chicken breast fillet - 0.5 kg;
chicken egg - 2 pcs.;
garlic - 2 teeth;
wheat flour - 150 g;
mustard (sauce) - 5 ml;
acute red pepper - chinful;
basil dried, salt - to taste;
vegetable oil - how much will it go.

Cooking method:

Wash the chicken breast fillet, dry with a kitchen towel, cut into small pieces with a thickness of approximately one and a half centimeters.
Put pieces of chicken fillet into a plastic bag, take away from it from two sides.
Remove the meat from the package.
In a small container, mix the pepper, salt, basil and mustard, adding a teaspoon of vegetable oil to them.
Stit this mixture of chicken chicken, leave them to marinate for 10-15 minutes.
In a clean bowl, sculpt the eggs.
In another container, seek flour.
Put the pan on the stove, pour into it several spoons of vegetable oil.
When the oil is warm up, cut every chop in the flour, plunge into the egg, renger again in the flour and put in the frying pan in boiling oil.
After 5 minutes, turn the chops and fire them on the other side about the same.

Video recipe on occasion:

This recipe for cooking chicken breast is classic. If you clearly follow the instructions in the recipe and the above rules, they will be delicate and tasty.

Chicken breast chops with tomatoes and cheese

chicken breast fillet - 0.6 kg;
chicken egg - 2 pcs.;
tomatoes - 0.3 kg;
solid cheese - 150 g;
milk - 50 ml;
breadcrumbs - how much will go;
salt, spices - to taste;
vegetable oil - how much will go.

Cooking method:

Wash chicken breast fillet, dry with paper napkins, sprinkle with salt and spices on both sides, leave marinated for 15 minutes.
In the bowl, break the eggs, add milk to them, beat the wedge.
Pour breadcrumbs in a flat plate.
Cheese finely soda.
Tomatoes wash and cut into thin mugs with a sharp knife.
In a frying pan hears the oil. Fry in it on the one hand chicken chops, having dipped them into the dairy-egg mixture and posted in the breadcrumbs.
Inverting the chops roasted on the one side, put tomato mug on them and sprinkle with cheese.
Dog fire, cover the frying pan with a lid and prepare chops for another 10-15 minutes until the cheese is melted.

Cooked chicken chicken seized in a pan on this recipe can be applied even to a festive table.

Milk Sauce

chicken breast fillet - 0.6 kg;
creamy oil - 30 g;
flour - 50 g;
milk - 0.4 l;
kurkuma - 2-3 g;
salt, pepper - to taste.

Cooking method:

Prepare chicken fillet, wash it, having having cut, cutting with portion slices and beat them down.
Choons with a mixture of salt and pepper.
Creamy oil is melted in the pan, pour flour and rubbing it slightly.
Pour a small jet on the milk frying pan, diligently stirring sauce. Stop it, stirring until it thickens. Add turmeric and mix well.
On a pure frying pan, heales vegetable oil and fry chops in it, paying for each side of just 2-3 minutes.
Fold the chops into the pan with a sauce, cover with a lid and extinguish them in a dairy sauce for 10 minutes. Kurkuma will give a more appetizing look sausage.

Feeding chicken chops with a garnish, use the sauce in which they are preparing as a podium.

Chicken breast chops in walnut bread

chicken breast fillet - 0.6 kg;
bread mix - 0.2 kg;
lime (or lemon) - 1 pc.;
chicken eggs - 4 pcs.;
the kernels of walnuts - 0.2 kg;
vegetable oil - how much will go;
hvel-Sunnels, salt to taste.

Cooking method:

Wash the fillet, cut it, having sought, in pieces with a thickness of 1-1.5 cm, take away.
We break into the bowl of eggs, squeeze the juice of Lyme, add salt and hops-Sunnels.
Fill the resulting mixture chops, leave them in it for 30 minutes in a cool place.
The kernels of walnuts chop in a mortar and connect with breading mixture.
Heat oil in a pan.
Having removed from the egg mixture chops, cover them in in a nut mix and fry on both sides until readiness.

Walnut aftertaste makes the taste of chicken chops made in a pan on this recipe, unique.

From the above recipes it can be seen that it is not so difficult to prepare delicious chicken breasts. It does not take much time too.

Chops love almost everything. There is an opinion that only tough meat like beef requires a special training. But such a treatment does not hurt in any kind of meat, be it chicken, lamb or pork. So the meat is obtained fantastically gentle and juicy.

But it often happens that the product has already been prepared, sliced, and the hammer came somewhere. What to do in this case? What to beat off meat if there is no special hammer? There are quite a lot of options, and one of them will surely suit you.

Essence of the procedure

Roasted meat is considered a "supreme pilot." It's one thing - to sweat beef or bake a chicken in the sleeve, and completely different - to prepare a juicy steak. This requires not only certain knowledge, but also skills. It would be nice to understand and in anatomy, then it will be clear for what you do it.

So, meat is muscle fibers, ligaments and tendons. It has a rigid structure. If it is not broken, the rigidity will continue after cooking. Then the body will be difficult to recycle it. The digestive system will spend a lot of resources, which may not affect many processes. Therefore, the chefs use two ways:

marinade for softening fibers;
mechanical breaking them with a special tool.

And what to repel meat, if there is no special hammer? There are many things in the kitchen that allow you to solve this task. We now move on to solving this issue. Properly prepared meat will not only be delicious, but will not make it difficult to work the digestive system.

What is important to know

Before thinking than repeating meat, if there is no special hammer, you need to choose the right product. Otherwise, the forces spent will not pay off. In addition, there are a number of rules that need to follow:

It is best to choose which has never been frightened. It is very important because when defrosting the meat loses juice. If you got it out of the freezer, then you will definitely wait for a complete thawing. Best of all leave it for a few hours on the bottom shelf of the refrigerator.
Worst of all means old meat with the cores. This will help only long-term extinguishing. Choose a young, not too lean, but not fat.
It is impossible to wash meat before cooking. If this error is allowed, then thoroughly dry it with a towel.
Seasonings can be added immediately before frying, but not in the process of chopping.
It is impossible to beat it too thin and strong. You can make holes, and the meat will turn out hard and dry.
It is necessary to fry on a strong heat to grab the crust.

Procedure Stepno

It is very important to know how to correct the meat for chops. You will need not so many devices:

board;
sharp knife;
suitable tool.

A prepared piece of meat is required to cut into wide steaks. They should not be too subtle, otherwise the product will be dry. It is usually recommended to make a slice of at least 2.5 centimeters. Fille-minion allows a thickness of 5 cm.

Now we take fixture to beat meat and begin to apply uniform blows. After that, a piece need to flip and repeat the procedure from the reverse side. Repeat this procedure with the rest of meat and turn on the frying pan.

When she warms well, place one steak on it, sprinkled with spices. But it's better to salt after the first time turn the piece with a fried side up.

We choose an alternative

Let's think together than repel the meat if there is no special hammer. It can be any item that is convenient to strike. It is desirable that it be massive. This will facilitate the task of the cook. The easiest way to do is using a conventional kitchen knife. By the way, professional cooks usually enjoy them, without recognizing special hammers. Need a massive knife with a thick blade. Strokes in the meat should be made a stupid side. It is very convenient and does not take a lot of time.

Kitchen helpers

Rolls for dough, penny puree - any of these devices will perfect this feature perfectly. There is a small nuance - before starting work, be sure to wrap a piece of meat with a food film or put it into a regular package. Meat splashes will not interfere with you. However, many hostesses argue that the rod for the test is not too good the option, because, even the accompanying force, it is impossible to break the fibers.

Another point, which is involuntarily intended, is a strong knock, which can interfere with the neighbors. But this problem is solved very easily. Just put a waffle towel under the cutting board.

Screw tools

If there was nothing suitable in the kitchen, you can look into the storage room. Surely there is a glass bottle from under wine or champagne. Excellent option: Turn it upside down and apply the neck. The dish will not be worse than if you used a professional hammer.

It happens so that there are no bottles at home. Then the drawer with tools can help. Call an ordinary hammer and scotch tape for a regular plug. It is this side that you will strike. Since the hammer is a tool is weighty, then the preparation of meat will be very fast. The main thing is not too much to zealous, you need not mince, but a juicy steak.

On a picnic

Of course, before leaving in nature, all products need to be prepared in advance. This will allow you not to think than you can beat off the meat. However, here you can find a solution. Tools for the machine or bike on which you arrived, may well come up. Either take a stone, wrap meat into several packages and start. There are enough pairs of dozens of blows - and the product is ready for frying. Install the frying pan on the fire and proceed to cooking meat.

Some disadvantages

When chopping, a certain amount of juice is distinguished. A certain amount of mineral substances and amino acids are lost with it, in addition, the final product is dry dry.

The diligence is performed, the larger the fluid is released. The optimal solution will find such a degree of chop at which the maximum amount of beneficial substances is preserved with a sufficiently soft consistency of meat. This is achieved by an experimental way. Therefore, you should not fry at once a big party. Start from one steak, remove the sample and adjust the preparation of meat.

Chicken chops in a pan are an exceptional juiciness and tenderness of chicken meat in a crunchy grain. The secrets of juicy chicken meat are not small, but their knowledge will provide a host of one hundred percent success in the preparation of a traditional hot dish.

Chicken chops in a frying pan - the rules of juicing chicken breast

The most delicious chops are obtained from chicken breast, or, as it is also called chicken fillet. You can buy a ready-made semi-finished product in the store, and you can remove the skin from breast yourself and cut out fillet from it. Price difference.

Chicken fillet need to rinse and cut into pieces for chops. Meat should cut strictly across the fibers. The thickness of each piece must be 1.5-2 cm.

The portion pieces should be put on a cutting board, cover with a food film or a polyethylene package and slightly discourage a special hammer. It is impossible to cry with this procedure, since there is a possibility of breaking gentle fibers. After the film, remove and turn the pieces. Again to cover them and slightly repel from the other side.

Favoric chicken chops rub in spices for chicken. You can use ready-made mixtures, and you can pick up your favorite herbs yourself. The article "Seasoning for Chicken" will help to determine the choice for chicken chops in a pan.

After chicken chops marinate for a minimum half an hour in mayonnaise with chopped garlic, mustard, tomato paste with garlic or in another marinade, suitable for chicken meat.

Pickled chicken fillets are placed in a clarity, fry in hot vegetable oil in a skillet until readiness.

Claring for chicken chops in a pan can be different:

- beer purple (flour with beer in the proportion of two to one);
- spicy clarity (mix of whipped chicken eggs, flour and spices - 1: 5: 1/2);
- classic clarity for chicken chops in a pan (blend of whipped chicken eggs and flour - 1: 5);
- Cheesecar (mix of whipped chicken eggs with grated cheese - 1: 3);
- sour cream (mix of whipped chicken eggs and sour creams with flour - 2: 2: 4);
- creamy calcine (a mixture of whipped chicken eggs with melted cheese, grated on grater, flour and milk: two eggs, 200 g of cheese, 100 ml of milk, 40 g of flour);
- Potato Clar (mix of whipped eggs, flour and potatoes, grated on a small grater).

Those who do not like Claries are frying chicken chops in a pan in breading, using crackers, sesame seeds, ordinary flour. There are adherents of complex solutions that cover a gentle chicken fillet with numerous layers of vegetable, fruit, mushroom coat with a rosy cheese cap.

Chicken chicken in a frying pan, a proven recipe with photos

The most delicious and gentle, of course, chicken chops in a pan in the classics of execution. A proven recipe with photos will reveal in detail the sequence of creating a delicious masterpiece of juice from chicken fillet.

Ingredients:

chicken breast - 400 g;
chicken eggs - 3 pcs.;
wheat flour - 130 g;
spices - 0.5 h. l;
salt - 0.5 h. l;
garlic - 4 slices;
mayonnaise - 60 g.

Preparation of chicken chicken in a pan. Verified recipe with photos

Chicken breast release from the skin, cut 2 fillets. Rinse meat and dry.

Each fillet cut into slices of 1.5 cm thick. Meat to hide the food film and to beat the hammer is rustling. Remove the film, cut the pieces and repeat the procedure.

The resulting chops graze with spices for chicken, if necessary to salute.

After folding into a wide container with high sides. Clear cleaned, wash, crumpled with a knife, mix with mayonnaise. To grasp the meadow for chicken chicken in a pan. It will be convenient to fill them in a bowl so that slices of chicken fillet from all sides wet in sauce. Leaving pickled chicken chicken in a cool place for 15-30 minutes.

At this time, to prepare a pickle for chicken chops in a frying pan.

First option

Break chicken eggs in a bowl, beat them with a fork or a wedge to a pomp. In another container, flat, pour flour.

Second option

Break chicken eggs, pour flour. Beat everything with a mixer or a whisk to homogeneity.

A deep wide frying pan with a thick bottom, preferably cast-iron, heat greatly. Pour vegetable oil.

Picky chicken meadow reveal first in eggs,

Put on a frying pan with a strongly preheated oil.

Fry chicken chicken in a frying pan in a minute on a strong fire on both sides. After the fire, make less and fry meat for another four minutes from all sides.

If a second variant of the klyar was used, then slices simply need to buy well in the egg-flour mass and put in the frying pan. Failing chops from chicken breast is needed as usual, as proposed above.

The chicken chicken chicken in a pan will turn out as a standard of tenderness and juits.

Appetizing Kushan is impressed with his taste palette. Thanks to the marinade, neutral chicken meat will acquire not only a juiciness, but also a pleasant piquancy. Thanks to the klyar, chicken breast will save the juicy qualities and will be incredibly crispy. Such an exemplary will perfectly complement a family lunch or a whole feast.

Chicken chicken in a frying pan with a cheese stitch

Ingredients:

breast - 300 g;
cheese - 150 g;
sour cream - 60 ml;
chicken eggs - 3 pcs.;
wheat flour - 3 tbsp. l.;
sunflower oil - 3-4 tbsp. l;
salt, pepper - 3 g

How to cook

Chicken meat can be cut on comfortable slices, wash, we asked, the echo is not too much through polyethylene. Mäska snapped salt and pepper. To make a clarity, mix eggs, sour cream, flour. Ingredients are swinging to homogeneous consistency of fatty sour cream. If desired, add salt, pepper. We split a good frying pan with sunflower oil. Chicken breast chop with one side to plump into the clarity, then immediately put on the pan. Also proceed with the rest of chicken breast chops. After all the pancakes are in a skillet, lay for each two tablespoons of grated cheese. From above Nallem layer of a beater. Carefully turn the chop and seal the cheese layer under the crust of the beater. Chicken chops will fry for 2 minutes. On both sides without a lid, and then under the lid on a small fire for another three minutes. If everything is done correctly and neatly, you will get original chicken chops in a pan with a cheese layer. Lovers of pulling cheek will appreciate and place this recipe in the section of their memory "Favorite tastes of essentials." Try to do - you will be happy. You will surprise juiciness, tenderness and rawness. And - incredible goody. Of course, decorate such an enchanting chicken breast, a juicy sauce. You will find a recipe for such a sauce by clicking on the link.

Chicken chicken in a frying pan without errors. Proven advice

Clear helps chop chicken breast to save a juicy and gentle structure.
Adding garlic, lemon juice, soy sauce in marinade for chicken chops in a frying pan makes the taste of chicken meat piquant and brighter.
Chicken chops need to fry only in hot sunflower oil so that the fibers are as sealed with a crust and saved softness, not dried in the process of frying.
The most juicy chicken meat will be in marinade from dairy products: mayonnaise, milk, sour cream.
Finished chicken chicken in a pan will be tasty with domestic tomato sauce, with garlic or mushrooms.
Prepare chicken chicken in a pan and surprise your relatives and guests with a delicate taste of juicy chicken fillet.

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