Parmesan-fried chicken chop fried perfect taste, which is achieved with a minimum of effort. Chicken the filet is beaten with a hammer, then crumbled in flour, dipped in egg mixture and crumble in a mixture of breadcrumbs and grated parmesan. Such a breading after frying is very crispy, tight to meat and does not fall off in pieces. And under she is waiting for you a tender juicy chicken. For even greater flavor, fry butter chops by adding a little olive oil, so that it does not burn. Serve the appetizing chops under the cheese crust with a light side dish of fresh lettuce in lemon винегретной заправке. 
Time: 30 мин.Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chicken Chops
- 4-6 boneless and skinless chicken breasts
- 1 tbsp. flour
- 1 tsp coarse salt
- 0.5 tsp ground black pepper
- 2 large eggs
- 1 tbsp. l water
- 1 and 1/4 Art. seasoning breadcrumbs
- 0.5 tbsp. grated parmesan + additionally for serving
- Butter
- Salad greens for 6 servings, washed and dried
- 1 serving of lemon vinaigrette dressing, see recipe below
Lemon vinaigrette dressing
- 1/4 Art. lemon juice (2 lemons)
- 0.5 tbsp. quality olive oil
- 0.5 tsp coarse salt
- 1/4 tsp ground black pepper
Recipes with similar ingredients: chicken breasts, flour, eggs, breadcrumbs, parmesan cheese, butter, lemon juice
Recipe preparation:
- Beat chicken breasts to a thickness of 0.5 cm. You can use with a special hammer or rolling pin.
- Mix flour, salt and black pepper on a plate. On another plate beat eggs with 1 tbsp. l water. In the third plate, mix breadcrumbs and 0.5 tbsp. grated parmesan. Roll chicken chops on both sides in flour mixture, then dip in egg mixture and roll in a mixture of breadcrumbs, gently pressing, to cover both sides of each piece.
- In a large frying pan, heat 1 tbsp. l (15 gr.) Butter and 1 tbsp. l olive oil and fry 2-3 chicken breasts per moderately low heat for 2-3 minutes on each side until readiness. Add more olive and butter and fry the rest is chicken breasts. Combine salad greens with vinaigrette refueling. Put a slice of salad on each hot chicken chop. Serve, optionally sprinkled with grated parmesan.
Lemon vinaigrette dressing:
In a small bowl, beat lemon juice, olive oil, salt and pepper.
