Another simple version of chops, a very favorite in our family. And also cook infrequently, because we rarely eat fried. Chicken meat can be replaced with any meat component, boiled, fried, baked, smoked meat-any chicken sausage (smoked meat is welcome, it is even tastier). It is delicious both hot and cold. I love these cold pieces that fly apart like pies the next day.
| Prep Time | 5 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 1 glass Rice
- 1 piece Chicken fillet
- 1 piece Chicken egg
- 100 gram Cheese hard
- 4 tablespoons Semolina
- 1 teaspoon Sweet paprika (ground)
- Herbs
- Salt
- Black pepper
- Vegetable oil
Ingredients
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Instructions
- Cook the rice in water until a viscous porridge is obtained. It's more convenient for me to cook in a slow cooker. Let the rice cool down.
- Any meat, in this case chicken, pre-marinated with paprika, honey, olive oil and soy sauce - fry or bake.
- Add diced chicken fillet, egg, grated cheese, herbs (I have dill) to the cooled rice, season with salt and pepper if desired. Mix thoroughly..
- Wet your hands to roll tangerine-sized balls.
- Pour semolina on a plate.
- Add paprika, stir.
- Form round chops from the balls, pan in prepared breadcrumbs.
- Fry the chops in vegetable oil on both sides until golden brown.
- Serve with sauce, vegetable salad or just like that, without anything.
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