Ingredients:
- chicken fillet – 600-700 g
- sour cream – 3-4 tbsp.
- breadcrumbs – 100 g
- spices for chicken
- vegetable oil – 1 tbsp.
- salt to taste
Modern technologies make life much easier for housewives. A variety of cooking equipment allows you to make your dish as healthy, tasty and simple as possible. Due to their versatility, multicookers are especially popular today. They can prepare not only porridges, jams and pastries, but also various meat dishes - cutlets, chops, rolls.
I cook chicken chops in a slow cooker quite often. Chicken meat itself is full of beneficial properties and is a dietary product, and when cooked in a slow cooker, it retains its beneficial substances to the maximum. In addition, chicken chops turn out very appetizing and tasty, and if you add a side dish to them, you get a complete lunch. In my kitchen, I use a Panasonic-18 multicooker as my assistant, but if you have a different model and it has functions such as frying, baking or a multicooker, then you can safely cook chops..
Cooking method
To prepare the chops we need chicken fillet. It needs to be thawed and cut into pieces along the grain. Broiler fillet is perfect. It is large in size and convenient to cook with.
Each piece must be beaten with a hammer to completely soften them, but maintain their integrity. It is better to take a wooden hammer; it beats the meat more tenderly than an iron one.
Then season the chops with salt and generously coat with sour cream. You can also mix sour cream with salt and pepper in advance, stir and marinate the chicken fillet pieces. Leave in the refrigerator for a couple of hours.
Combine bread crumbs with chicken spices and mix. Roll chicken fillet pieces in breading on both sides. If you don’t have breadcrumbs on hand, you can easily make them yourself. To do this, it is enough to first dry several slices or loaves and then crumble them or grind them in a blender.
Pour oil into the multicooker bowl and place the chops. I use regular vegetable oil, just lightly brush it onto the bottom of the bowl using a silicone brush.
Turn on the multicooker to the “baking” mode and set the time to 30 minutes. After 15 minutes, turn the chops over to the other side and cook until the beep. A yellowish-golden crust should form on the surface of the chops. Delicious chicken chops in a slow cooker are ready.
You can serve chicken chops with ketchup or Tartar sauce. For the sauce, mix a tablespoon of mayonnaise and sour cream, add salt and pepper, also add chopped garlic, grated pickled cucumbers and finely chopped parsley. You can also prepare a side dish (mashed potatoes or grilled vegetables) and invite your loved ones to the table. Bon appetit!
Hello, dear housewives! Today, I want to invite you to cook chicken chops in onion batter.
To prepare this dish, we will use chicken breast. Breast is a very tender meat that is difficult to cook, as in most cases it turns out dry. But in this dish, the chicken breast turns out very tender and juicy. Chicken chops in onion batter are a very juicy, aromatic and incredibly tasty dish. My whole family just loves him. I hope you like it too.
Ingredients:
- Chicken breast – 1 piece;
- Onions – 2 pieces;
- Chicken egg – 2 pieces;
- Salt, pepper - to taste;
- Flour – 60 grams;
- Mayonnaise – 1.5 tablespoons;
- Vegetable oil - for frying.
Multicooker: Polaris, Redmond, Panasonic and others
Recipe preparation process
To make chicken chops, we will use chicken breast, onions, eggs, flour, mayonnaise, salt, pepper and vegetable oil.
Cut the chicken breast into portions. We beat each piece or pierce it with a special press.
Salt and pepper the chicken chops to taste. Marinate them for 10-15 minutes.
Pass the onions through a meat grinder or chop with a blender.
Add eggs, salt and mayonnaise to the skipped onion.
Add flour and mix everything well.
Pour vegetable oil into the pan. Each piece of chicken should be rolled in onion batter. Fry the chicken chops in batter on the “Baking” setting for 20 minutes on each side.
Details
It doesn't get any easier than slow cooker chicken chops! They turn out golden brown, perfectly fried and completely different from those that were simmered in a frying pan in copious amounts of fat. Such wonderful slices of poultry meat in batter will be an ideal breakfast, lunch, afternoon snack or dinner. You can take them on a hike, on a picnic, to school or college, and you will never be hungry!
Chicken chops in multicooker No. 1
Required ingredients:
- chicken fillet (without cartilage and bones) – 500 g;
- chicken egg – 2–3 pcs.;
- breadcrumbs – 120 g;
- chicken spice mixture – 1/2 tsp;
- vegetable oil – 100 ml;
- salt - to taste.
Cooking process:
The chicken fillet is washed, dried, and removed from films and excess fat. Then it is divided into 2 halves, each is cut crosswise into layers 1 centimeter thick and beaten between two pieces of cling film. Next, the meat is seasoned with salt, ground black pepper and a mixture of spices.
Chicken eggs are beaten in a small bowl, and a plate of breadcrumbs is placed on the countertop. Then a little vegetable oil is poured into the bottom of the multicooker pan, the kitchen appliance is turned on to the “Frying” mode and the time is set to 40 minutes.
After a couple of seconds, take a piece of beaten chicken, dip it in beaten egg, bread it in breadcrumbs and drop it into heated fat. Use the same method to form the remaining chops and fry on both sides until golden, about 10 to 15 minutes each side. The finished dish is served hot as a second main meat dish.
Chicken chops in multicooker No. 2
Required ingredients:
- chicken fillet – 700 g (1 piece);
- hard cheese – 120 g;
- chicken egg – 3 pcs.;
- mayonnaise – 3 tbsp. l. (fat content not lower than 68%);
- rock salt - to taste;
- spice mixture for chicken - to taste;
- wheat flour – 1/2 cup;
- vegetable oil – as much as needed (for frying).
Cooking process:
The chicken breast, freed from cartilage, bones and film, is washed, dried and cut across the fibers into layers 1 centimeter thick. Each piece is laid out on a cutting board, covered with film, beaten to a thickness of 5 millimeters, seasoned on both sides with salt, ground black pepper, and a special spice and placed on a plate. In a small bowl, beat mayonnaise with chicken eggs and sifted wheat flour until fluffy; add salt to this mixture as desired. Hard cheese is shredded on a medium or fine grater and other necessary ingredients are placed on the work surface.
A little vegetable oil is poured into the multicooker pan, and it is heated in the “Baking” mode. After 3-5 minutes, take a pounded portion of chicken breast, dip it in batter on one side and lower it into the hot fat. The remaining chops are also formed. Then a little cheese is placed on each, which is immediately poured with a tablespoon of batter, covering the entire upper part.
The meat, browned on the first side, is turned over to the other side and cooked until golden. It takes about 15 to 20 minutes to fry one batch. Ready chops are served hot or warm along with a side dish.
Chicken chops in multicooker No. 3
Required ingredients:
- chicken fillet – 2 halves;
- table vinegar 9% – 1 tbsp. l.;
- onion – 1 pc.;
- chicken egg – 4 pcs.;
- mayonnaise – 2 tbsp. l.;
- wheat flour – 120 g;
- water – 300 ml;
- salt - to taste;
- ground black pepper - to taste;
- vegetable oil - as much as needed.
Cooking process:
Peeled onions are rinsed, dried and crumbled into half rings. The fillet, freed from cartilage, film and fat, is washed, dipped in kitchen paper, cut across the grain, seasoned with salt, ground black pepper and vinegar. Then combine with onion, mix, cover and leave in the refrigerator for 30 minutes to 1 hour.
After the required time, the chicken pieces are laid out between two layers of cling film and beaten with a hammer so that their thickness is reduced to 5 millimeters. Beat eggs and mayonnaise in a small bowl. Next, oil is poured into the multicooker, the “Baking” or “Frying” mode is selected on its display, and the time is set to 30 minutes.
After about 5 minutes, take a piece of beaten chicken, dip it in water, roll it in wheat flour, dip it in egg batter and dip it in the heated fat. The remaining chops are prepared in the same way. They are fried on each side for 15 minutes until golden brown. The remaining onions can be stewed after cooking the meat and served with it.
Bon appetit!
Chicken breast chops in batter in a slow cooker– a tasty, light, tender and easy-to-prepare dish. It goes well with all side dishes - rice, mashed potatoes and simply sliced vegetables. Breast chops prepared according to this recipe are no less juicy than, for example, from. The secret lies in the filling of butter with chopped herbs. I had frozen dill, but you can add parsley, cilantro, and any greens to your taste. Better, of course, fresh.
Ingredients:
- chicken breast
- vegetable oil - 2 tbsp. l.
- salt and ground black pepper, to taste
for batter:
- 2 tbsp. l. sour cream
- 2 eggs
- 2 tbsp. l. flour
For filling:
- 100 g butter
- 2 tbsp. l. dill
Chicken chops in a slow cooker:
Mix butter for filling with chopped herbs. Roll the mixture into a sausage, wrap in cling film and put in the freezer.
If necessary, defrost the chicken breast (it is better not to defrost in water, otherwise the meat will become dry). Cut across the grain into pieces approximately 2 cm thick. Beat it off, first covering it with cling film, so there will be no unnecessary splashes. Lightly salt and pepper the meat. Mom's assistant helps ;).
For the batter, mix eggs and sour cream. Add flour. The batter should have the consistency of thick sour cream. Add salt.
Wrap a piece of butter mixture with herbs in each piece of meat.
Turn on the multicooker, set the “baking” mode, pour a little vegetable oil into the bowl. It's good to warm it up.
Dip the chicken chop into the batter and fry in the multicooker in the “baking” mode for 10-15 minutes on each side (with the lid closed).
OK it's all over Now, chicken chops in a slow cooker ready. Thanks to the filling of butter and herbs, the chicken breast acquired a delicate taste and aroma. And thanks to the batter crust, all the juices stayed inside.
Bon appetit!!!
Thanks to Myagkih Olesya for the recipe with photos!
