Chicken chops in batter
Recipe Recommendations "Chicken chops in batter"
Due to its dietary properties and excellent taste, chicken breast is in demand not only among housewives who prepare various dishes from it, but also among gourmets. After all, it is from the chicken breast that delicious chops are obtained: soft, juicy on the inside and crispy on the outside.
The taste of the chops depends on the spices added to the batter or to the meat during pickling.
The chop can be served with any sauce, but light sauces like vegetable, sour cream or béchamel are best suited for it.
In fact, below in the description of the preparation of chicken chops, not one, but three culinary recipes with step-by-step descriptions and photos are presented at once, which you can use separately from each other and with other dishes:
- Chicken Breast Chop Recipe: Step 1 – 3;
- Recipe for carrot and onion sauce based on mayonnaise with sour cream: step 4 – 10;
- And the recipe for a simple batter in milk: step 11 – 13.
How to make batter chicken breast chops with sauce
Step 1
Defrost the breast only halfway so that it can be easily cut into slices about a centimeter thick. Then leave the steaks on the table for a few minutes to thaw completely.
Step 2
Then put each fillet on a cutting board, cover it with cling film, beat it to a thickness of half a centimeter with a special hammer.
Sprinkle the chops lightly with salt and hop-suneli.
Step 3
Stack them on top of each other, leave for half an hour to marinate.
Step 4
Chop the onions finely. Grate the carrots on a medium or fine grater.
Step 5
Prepare the sauce in advance for the sauce. To do this, mix mayonnaise with sour cream in a jar, dilute the mixture with water.
Pour oil into a skillet or saucepan. When it's hot, add the onion.
Add carrots immediately.
Step 6
While stirring, sauté until soft, but do not bring until golden brown.
Add flour. Stir quickly.
Step 7
Continuing to stir, pour in the mayonnaise-sour cream filling.
Step 8
Season with salt, add curry and suneli hops to taste. Simmer over low heat for 10-15 minutes. It is at this time that you can add a little water if the sauce seems to be thick.
Step 9
Remove it from the stove, cool slightly. Transfer to a blender bowl, adding adjika to taste. Grind until smooth.
Step 10
Transfer the sauce to a gravy boat or a suitable container.
Step 11
For batter, break eggs into a bowl, pour milk. Using a whisk, beat the mixture until smooth.
Step 12
Add flour, salt and curry. Stir well until the lumps disappear. In consistency, the batter will be similar to liquid sour cream.
Step 13
Now you can start cooking the chops. Pour half a centimeter of oil into the pan. Warm it up well.
Take one prepared fillet, dip in batter, then place in a frying pan.
Step 14
Do the same with the next one. You can usually fry two chops at a time.
Fry them over moderate heat for 6-7 minutes on each side until golden brown. Do not cover the pan with a lid.
Step 15
Put the finished chops on portioned plates, pour over the sauce. Serve with mashed potatoes, rice, or fresh vegetable salad.
