Chicken Breast and Pork Chops

by Editorial Staff

I suggest making two types of chops for dinner, so that each family member chooses what he likes best: tender chicken chops or juicy but fatty pork chops.

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Main Dish

Ingredients

Instructions

Divide the chicken breast and pork into several pieces. Cover with cling film or plastic bag and pound with a kitchen hammer until each piece is about 5 cm thick. Season both sides with salt.
In a shallow bowl, beat 2 eggs with a fork until combined. Season with salt and pepper.
In a shallow dish, combine flour with salt and pepper. Dip each meat piece into beaten egg, then roll in seasoned flour. If desired, repeat the egg and flour coating for a thicker crust.
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Add the breaded meat pieces to the skillet and fry on both sides over medium heat until golden brown. The chicken should reach an internal temperature of 74°C (165°F) and the pork should reach 63°C (145°F).
Transfer to a plate and serve hot.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.