Chicken Heart Chops

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

1. Rinse the chicken hearts and pat dry with a paper towel. Cut off large vessels and excess fat from each heart, remove the films.
2. To turn a chicken heart into a chop, cut it lengthwise, but not all the way, and open it like a little book.
3. Now beat off the chicken heart without too much effort.
4. Process all chicken hearts this way.

   

5. 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.
6. 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.
7. Then combine the flour and starch in a separate bowl.
8. Stir dry ingredients.
9. Dip the hearts in small batches on all sides in the flour and starch mixture.
10. Heat the sunflower oil in a skillet. Place the breaded hearts in the skillet.
11. Fry the chicken heart chops over medium heat for about 1 minute on each side (don’t overcook!), Until they are crispy.

    

12. Fry all the chicken heart chops in this way.
13. The chicken heart chops are ready. Serve hot chops with any side dish and your favorite sauce. Enjoy your meal!