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 Chicken Chops for Gourmet Recipe
These are not just chops, but gourmet chops! For those who love chicken! And if you also cook with inspiration, we will get a masterpiece! Come in, my treat!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine England Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. In a frying pan, melt the butter (25 g) and a tablespoon of sunflower oil. Add the chopped ham. Lightly fry.
    In a frying pan, melt the butter (25 g) and a tablespoon of sunflower oil. Add the chopped ham. Lightly fry.
  2. Add green peas. You can use frozen or canned peas. I'm young and green.. but in the last few days.
    Add green peas. You can use frozen or canned peas. I'm young and green.. but in the last few days.
  3. In a bowl, beat the eggs with a fork. Add salt 1/2 teaspoon, or less if your ham is salty. Pour 2 eggs into the pan, stirring quickly, fry, but not for long. The filling should be gently soft. Place on a plate and let cool.
    In a bowl, beat the eggs with a fork. Add salt 1/2 teaspoon, or less if your ham is salty. Pour 2 eggs into the pan, stirring quickly, fry, but not for long. The filling should be gently soft. Place on a plate and let cool.
  4. Cut the chicken breast in half.
    Cut the chicken breast in half.
  5. Cover the Board with pishevoy film, lay out the chicken breast, cover again with pishevoy film and carefully beat off. The main thing is not to break the breast. We need it whole.
    Cover the Board with pishevoy film, lay out the chicken breast, cover again with pishevoy film and carefully beat off. The main thing is not to break the breast. We need it whole.
  6. Put the filling on one half of the breast. Cover the filling with the second half of the breast and fasten with skewers.
    Put the filling on one half of the breast. Cover the filling with the second half of the breast and fasten with skewers.
  7. Here is such a "purse" turned out.
    Here is such a "purse" turned out.
  8. In a separate bowl, pour the flour. Thoroughly roll the "bag" in flour. In a separate bowl, beat 3 eggs with a fork, add salt and pepper.
    In a separate bowl, pour the flour. Thoroughly roll the "bag" in flour. In a separate bowl, beat 3 eggs with a fork, add salt and pepper.
  9. Roll the "bag" in the egg.
    Roll the "bag" in the egg.
  10. Roll the "bag" in breadcrumbs, slightly pressing the breadcrumbs.
    Roll the "bag" in breadcrumbs, slightly pressing the breadcrumbs.
  11. Fry the chops "bags" in preheated sunflower oil. Attention! Heat the oil, but do not bring it to a brown color! Fry the chops until tender. Cool on a kitchen napkin.
    Fry the chops "bags" in preheated sunflower oil. Attention! Heat the oil, but do not bring it to a brown color! Fry the chops until tender. Cool on a kitchen napkin.
  12. Serve with your favorite side dish. We have new potatoes today!
    Serve with your favorite side dish. We have new potatoes today!
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