Chicken chops in semolina

Category: Meat dishes
Chicken chops in semolina

Ingredients

Chicken breast fillet - 380 gr. (I had a small chicken, but you understand that you can take both a large breast and several breasts)
3 tbsp. l. decoys
Salt, pepper - to taste
2-3 cloves of garlic
Rast. oil for frying

Cooking method

The recipe is old, since Soviet times, but you never know ... maybe someone doesn't know ...

There are two lobes in the breast. Cut each slice in thickness so that we get 4 thin slices.
Beat each piece slightly, without fury, the meat is very tender.
Season with salt and pepper, grate with garlic squeezed through a press, roll well in semolina and let stand for ten minutes.
Heat the frying pan, pour the rast. butter, and fry the breasts until golden brown on each side.


PS I did not write about the egg in the recipe, because dipping in an egg is not necessary in this recipe ... The breading holds well anyway. But you can dip the pieces in front of the semolina and in the egg ... very tasty and so and so ... Today I did it without an egg.

The dish is super simple but very delicious. The taste leaves no one indifferent. This is a lifesaver in case of unexpected guests or in case of lack of time. For some reason, chicken cooked in this way has a completely uncooked taste ... Try it!


nut
So I sat and thought to bungle for dinner today and here: wow: recipe Thank you
Lisss's
Galya, and what, the breading is kept without eggs, on chicken juice?

Have you ever tried this with an egg?
Gasha
I tried it ... very tasty and so and so ... Today I did it without an egg, everything keeps up perfectly, but you can also with an egg
nut
Taaaax, what could be wrong ... not boring
Gasha
Quote: nut

Taaaax, what could be wrong ... not boring

What makes you think that it might not be tasty ??? This is SO very tasty, believe me ...

I was just explaining about the testicles ... after all, sometimes it's tense with eggs in the house ... I, for example, have one egg in the refrigerator today ... so I'd better put it in the dough ... and the chops will be delicious anyway. ..
Summer resident
If there is no egg or it is the last one, I dip the meat in some water in which I spilled a little mustard, and then into the breading. And delicious and breading in place
Gasha
Quote: Summer resident

If there is no egg or it is the last one, I dip the meat in some water in which I spilled a little mustard, and then into the breading. And delicious and breading in place

Tanya, in my opinion, mustard is superfluous here ... and the role of water is played by the juice from chicken and garlic For 10 minutes of proofing, the breading will stick tightly
Lisss's
yes, it is sticky semolina, it must hold! boom to do! Thanks for the recipe, Galechka
Lisss's
so, I finally ran here !!! came to swear, by the way !!!

Galya, who does that ??? I bought 1kg of fillets, made 10 pieces of your chops, cherishing the thought "so that tomorrow there is." So what??? and not one! my two men ate it, I'm not afraid of this word, EVERYTHING !!! even from the threshold, my husband began to drive his nose and incoherently ask "well, well ... what does it smell like? ... and what is this delicious? ..." announced "well, you can, when you want! .." snakes

in a word, delicious! thank you dear, very good simple and quick recipe

Here is a photo of the very first two, as I felt that I would not have time to take the rest

Chicken chops in semolina
Lisss's
yes, the taste is not chicken at all.good, straight my meat lately, they've gotten unstuck and they don't like chicken, but your chops are very welcome, and now cook for me every day!
Gasha
Well, it's cheaper than meat ... Why are you brawling?

Will you answer the question? Did you poke the egg or not?
Lisss's
and they smell like garlic, mmm !!!!

I'm afraid if I don't talk about the egg again, they won't beat me, I didn't poke them into the egg! I always do as in the original at first!
Gasha
Quote: Lisss's


I'm afraid if I don't talk about the egg again, they will beat me

Let's throw eggs ... Now answer the people - did the semolina fly off?
artisan
And nothing flies off! I made them thin, crunchy! The son cracked, they did not live to see the photo! Yesterday I repeated, but with an egg! She rolled some in semolina, then in an egg, and others, then again, after the egg, dipped them in semolina. Well, if twice in semolina - I bent it, too much, it turns out a fur coat. I didn’t like it (although they didn’t live up to the moment when the husband came with the phone to take a picture) But those that were in the decoy, and then in the egg. turned out awesome! They are so soft, just fluffy !!!!! The difference is huge when compared to flour! Loved both the crispy (no egg) and fluffy options!

Completely forgot. mixed semolina with curry, pepper and salt.

Gasha, Thank you!!!

By the way, before that, I made such chops in corn flour, it is larger than plain flour, and it turns out like breading.
Nataly_rz
Gasha, I did make these chops, though we will only try tomorrow, but the smell is ... awesome.
https://Mcooker-enn.tomathouse.com/r-image/s42.r.1/i096/1009/c1/c2555c7ed14d.jpg
So the anniversary plus sign from me
jinar
Gasha, I made them! even already 2 times)))
but never managed to capture (((
apparently, we must wait for the third time with the camera at the ready - in ambush
artisan
Quote: jinar


apparently, we must wait for the third time with the camera at the ready - in ambush

But I also have a third! Here they are:

Chicken chops in semolina
nakapustina
Gasha I have one more thank you (even 4) for the recipe. Made with semolina without eggs and on the advice artisan (to her, too), first in semolina, then in an egg. Opinions were divided: the male half for semolina, the female half for semolina, then the egg. On the photo are those that are semolina, then an egg, like pies turned out. +1 for you!
lega
Yesterday I fried chicken breasts in semolina breading. Liked both me and my boys. They barely took away the plate with the breasts from the eldest so that others would get it. Today I breaded the loin in semolina, we will make a comparison - in semolina or in breadcrumbs. I liked frying more in semolina, crackers always crumble when frying, and for some reason the semolina remained in place. Gasha, I brought you a plus sign.
Gasha
Galyun, I am very glad that I liked it !!!
celfh
Gash, but you somehow feel semolina? The fact is that my over-aged husband all the time recalls a long-gone infancy, in which his mother fed him with semolina. And since then, the type does not tolerate semolina. And I really want such chops
Gasha
Tanya, I would say no ... I don’t like semolina porridge, I don’t like all kinds of manna, too ... But I love these chops !!! Don't tell him what you were wearing ... I assure you that he will not understand ...
celfh
Quote: Gasha

I assure you that he will not understand ...
Gashun, this is the most important thing!
Brought to bookmarks!
Melanyushka
celfh, from time immemorial (even from deep Soviet times) all my breading is semolina, and it is good in fish and in chops: meat, chicken, turkey, and vegetables too. Always great! Do it, do not hesitate, no one from the family will even notice, especially if you do not focus on it. It crunches so pleasantly when fried, it turns out very tasty.
Antonella
Thanks for the idea, I salted the fish files, rolled them in semolina and fried them. Much tastier than in batter!
MariV
Quote: Gasha

Tanya, I would say no ... I don’t like semolina porridge, I don’t like all kinds of manna, too ... But I love these chops !!! Don't tell him what you were wearing ... I assure you that he will not understand ...
Do not understand exactly? And the semolina can be seen ..... I myself am the semolina - brrrrr.
Try something .....
Sonadora
Gashenka, I bring you a big thanks for the recipe!
I prepared an egg + semolina version, it turned out very tasty, my men were satisfied. I myself ate only a tiny piece yesterday, I thought, being naive, I’ll come off for lunch today ... yeah, so they were waiting for me.

Quote: MariV

Do not understand exactly? And the semolina can be seen ..... I myself am the semolina - brrrrr.
Try something .....

MariV, will not understand, I checked on mine yesterday!
Gasha
Hurrah! Manyun, your men are not stupid!
lyudmia
Gashastumbled upon a chop recipe today. We ought to raise the Temko. The taste is so spicy, yum-yum. Thank you. Here's a report, though the photo turned out a little dark. And the main thing is not in the photo, but in the taste:
Chicken chops in semolina
Katko
Dear, and if I have veal chops, do you think this option will be tasty?
Sweetheart
super recipe! Thank you. done without an egg
Crochet
Quote: Gasha
fry the breasts until golden brown on each side.

Girls, and on what heat is it better to fry: slow, medium, strong?

With or without a lid?

Please share who does how ...
Yuliya K
Quote: Krosh
Please share who does how ...
Inna, I fry all the chicken cutlet pancakes and breast in batter / breading, in heated oil and over moderate heat (for me it's slightly below average), I cover the pan with only a splash net.
Crochet
YulenkaThank you very much for your responsiveness and for sharing your experience !!!

I try not to fry on high heat, I hate greasy splashes in all directions ...

And on a small one, it seems like they don't recommend frying ...

I'll try according to your opinion, the fire is slightly below average + a protective screen from splashes ...

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