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Print Recipe
Chicken Chops with Egg Recipe
Small round cutlets are considered to be small meatballs. Generally initially, in the XVIII century it was chops from a solid piece of meat, hence the name "beat" - "chops". In Russian cuisine they came from French chefs. And only in the XX century. bits were also called and chopped round cutlets. Very juicy, soft chops. Quick and easy to cook, delicious both hot and cold. From the brisket of one chicken turns out a lot of pieces!
Instructions
  1. From one chicken turns 2 slices of brisket. Each cut with a knife along to open it as a book. Try not to cut through. Lightly beat each piece, cover with food film.
    From one chicken turns 2 slices of brisket. Each cut with a knife along to open it as a book. Try not to cut through. Lightly beat each piece, cover with food film.
  2. Beaten pieces of salt, pepper, spread the chopped greens and place the boiled egg in the center.
    Beaten pieces of salt, pepper, spread the chopped greens and place the boiled egg in the center.
  3. Piece collapsible roll and shape chops. Dip into the egg, then sprinkle with breadcrumbs.
    Piece collapsible roll and shape chops.
Dip into the egg, then sprinkle with breadcrumbs.
  4. Both chops fry in a frying pan until Golden brown on all sides, and then put for half an hour in the oven at 180 degrees. The chops patties cut into slices and served to the table.
    Both chops fry in a frying pan until Golden brown on all sides, and then put for half an hour in the oven at 180 degrees. The chops patties cut into slices and served to the table.

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