Chicken Heart Chops
by Editorial Staff
Little chicken heart chops fly like seeds! Pre-marinated and then fried in a pan, the hearts turn out to be soft and juicy on the inside, with an appetizing crispy crust on the outside. It takes a little longer than regular meat chops, but making mini heart chops is easy.
Cook: 60 min.
Servings: 4
Ingredients
- Chicken hearts – 400 g
- Soy sauce – 2 tbsp
- Lemon juice – 1 teaspoon
- Garlic – 1-2 cloves
- Honey (liquid) – 1 teaspoon
- Potato starch – 2 tbsp
- Flour – 2 tbsp
- Salt to taste
- Ground black pepper – 1 pinch
- Sunflower oil – for frying
Directions
- Rinse the chicken hearts and pat dry with a paper towel. Cut off large vessels and excess fat from each heart, remove the films.
- To turn a chicken heart into a chop, cut it lengthwise, but not all the way, and open it like a little book.
- Now beat off the chicken heart without too much effort.
- Process all chicken hearts this way.
- For the marinade in a bowl, combine honey, soy sauce, lemon juice, pressed garlic, black pepper, and salt (keep in mind the salty taste of soy sauce). Stir.
- Transfer the beaten chicken hearts to a bowl of marinade and stir. Cover the bowl with the hearts with plastic wrap and leave for 30 minutes.
- Then combine the flour and starch in a separate bowl.
- Stir dry ingredients.
- Dip the hearts in small batches on all sides in the flour and starch mixture.
- Heat the sunflower oil in a skillet. Place the breaded hearts in the skillet.
- Fry the chicken heart chops over medium heat for about 1 minute on each side (don’t overcook!), Until they are crispy.
- Fry all the chicken heart chops in this way.
- The chicken heart chops are ready. Serve hot chops with any side dish and your favorite sauce. Enjoy your meal!
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