Corn-fried and then baked chicken chops topped with bacon slices, juicy tomato slices and melted cheese make a spectacular, tasty and easy-to-prepare dish. Chicken chops in the oven are incredibly mouth-watering. Try it!
Cut the chicken fillet horizontally in half. Using a meat mallet, pound both sides until they are even thickness. Season both sides with salt and ground black pepper.
Beat the chicken egg in a bowl until smooth. Pour the corn flour onto a flat plate. Coat each chicken piece in corn flour, dip in the beaten egg, then coat again in corn flour.
Heat a skillet over medium-high heat and add 1 teaspoon vegetable oil. Place the breaded chicken pieces in the skillet and fry 30 seconds on each side until the coating is lightly browned and set. Transfer to a plate.
Grate the suluguni cheese finely. Slice the tomato into 0.5 cm thick slices. Cut the raw smoked bacon strips in half lengthwise.
Line a baking sheet with baking paper. Arrange the fried chicken pieces on the sheet.
Top each chicken piece with bacon slices, 2 tomato slices, and grated cheese.
Bake in a preheated oven at 180°C (356°F) for 12-15 minutes, until the cheese is melted and the chicken reaches an internal temperature of 74°C (165°F).
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