Chicken Chops with Egg Recipe
Small round cutlets are considered small meatballs. In general, initially, in the XVIII century, these were chops from a whole piece of meat, hence the name “bit” – “chops”. They came to Russian cuisine from French chefs. And only in the XX century. sliced round cutlets were also called slices. Very juicy, soft chops. It is quickly and easily prepared, delicious both hot and cold. From the brisket of one chicken, a lot of pieces are obtained!
Servings Prep Time
6 5minutes
Cook Time
45minutes
Servings Prep Time
6 5minutes
Cook Time
45minutes
Ingredients
Instructions
  1. One chicken makes 2 slices of brisket. Cut each one lengthwise with a knife to open it like a book. Try not to cut through. Lightly whisk each piece, cover with cling film.
  2. Season the chopped pieces with salt, pepper, sprinkle with chopped herbs and put a boiled egg in the center.
  3. Roll out the roll and shape the chops. Dip in the egg, then sprinkle with breadcrumbs.
  4. Fry both chops in a frying pan until golden brown on all sides, and then send them to the oven for half an hour at 180 degrees. Cutlets from chops are cut into slices and served to the table.
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