Crispy Breaded Chicken Chops
by Editorial Staff
Breaded chicken fillet chops in tender fresh bread crumbs. The finished chops are juicy on the inside and crispy on the outside.
Serving 2
Ingredients
- Chicken fillet – 2 pcs.
- Eggs – 3 pcs.
- Fresh bun – 70 g
- Vegetable oil – for frying
- Salt to taste
- Ground black pepper – to taste
Directions
- Use a blender to grind the bun into small crumbs.
- Cut the chicken fillet across the grain into about 8 cm pieces
- Put the fillets on a plank, cover with cling film.
- And beat lightly with a hammer on both sides.
- Sprinkle the fillets on both sides with salt and pepper.
- Put a frying pan on the stove, pour in vegetable oil, let it warm up. Meanwhile, beat the eggs into a bowl and beat them lightly with a fork. Place a bowl of eggs and a bowl of bread crumbs in front of you.
- Take fillets one at a time, dip in an egg, and then roll in bread crumbs.
- Place the fillets in a preheated skillet. Place in a skillet as many pieces of chicken will fit and fry the breaded chicken chops until golden, about 3-4 minutes.
- Turn over and fry the fillets on the other side. Transfer the cooked breaded chicken chops to paper towels. Add more oil to the skillet if necessary and fry the remaining chops
- Breaded chicken chops are ready
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