Prepare chicken fillet with cheese crust. Chicken breast in parmesan crust

Chicken chops are very easy to make. But we will complicate the task a little and cook chicken chops in a crispy cheese crust. First you need to beat the eggs in a deep bowl.

We rub the cheese on a coarse grater.

Then mix grated cheese with breadcrumbs.

We cut the chicken breast into fillets and beat them off with a knife, or a meat mallet.

There is no need to strongly beat the chicken, because. chicken fillet is very tender. Don't forget to salt and pepper each piece.

Roll the fillet in flour, and then in beaten eggs. On the flour layer, the egg mass falls more evenly. Then roll the chop in cheese with breadcrumbs.

We spread the breaded chicken chops in a frying pan with heated vegetable oil and fry on both sides until golden brown.

Chops are enough to fry for 3-4 minutes on each side. Otherwise, the meat will become dry.

Ready-made chicken chops are tender and juicy, and topped with a crispy cheese crust. Serve chops on the table garnished with herbs and vegetables.

Bon appetit!

Beat the breast fillet. Lightly salt. About how to beat off the breast is told.

Dip in flour.

Whisk the raw eggs with a fork and dip the chicken breast into the mixture.

When removing the breast from the lezon, shake off the excess egg. Eggs lay very well on flour - they should cover your chop in an even layer.

Then transfer the chop to the breadcrumbs and cheese mixture. Bread on both sides.

Heat up a heavy bottomed pan, add vegetable oil.

Lay out the chops. Fry first on one side, then on the other side. Flip with a wide spatula.

Note: Broken chicken fillet is fried very quickly. 2-3 minutes on one side and 2 minutes on the other is enough.

If you are preparing this dish for a large number of people, then reduce the frying time in the pan. Fry the chops in advance and transfer to a baking sheet. Before serving, heat a baking sheet with chops in the oven for 10 minutes at a temperature of 180 degrees.

When there is little time to cook or you just don’t feel like standing at the stove for a long time, this recipe can really help you out. Chicken in a cheese crust can be cooked for lunch, dinner, and even as a festive dish.

Chicken in a cheese crust is juicy, tender and very tasty. For this recipe, it is better to use chicken fillet. Firstly, it is easier to divide it into portions, and secondly, the chicken fillet has a more delicate structure than other parts of the chicken - thighs, drumsticks and wings.

In a cheese crust, you can cook not only chicken, but also pork or veal, the main thing is that the meat is fresh and young. The recipe remains the same.

chicken fillet - 3 pcs.
potatoes - 5-6 pcs.
onion - 1 pc.
cheese (low-melting variety) - 200 gr.
mayonnaise - 100 gr.
salt and freshly ground black pepper to taste

Wash the chicken fillet, dry and beat off on both sides. In order to prevent meat juice from scattering throughout the kitchen, wrap each piece of chicken with cling film or put in a plastic bag.
Salt and pepper chicken on both sides.
Grease a baking sheet with oil and lay out the chicken so that there are no gaps in the places where the pieces fit together.
Peel and wash potatoes and onions.
Cut the potatoes across into thin slices, and the onion into half rings.
Spread the onion evenly over the entire surface of the meat.
Put the potato slices on top of the meat with onions in the form of scales.
Lubricate the entire surface with mayonnaise, smooth with a knife.
Coarsely grate the cheese and sprinkle on top.
Everything, the cheese crust for the chicken is ready.

A very popular dish in Europe is chicken breast in a cheese crust. It's quick and easy to make, including the sauce. The dish is appropriate both as the main one on the festive table, and as a regular daily one.

The result is a combination of tender and juicy chicken breast meat with a crispy crust and with a bright tomato sauce, tinged with the aroma of parmesan, and a creamy taste of mozzarella.

For Chicken Parmesan Crust you will need:

• Skinless chicken breasts.
• Finely grated parmesan.
• Coarsely grated mozzarella or other light-melting cheese with a creamy taste.
• Breadcrumbs.
• Tomatoes in own juice. 1 can or package.
• Onion.
• Chicken egg at the rate of 1 egg per 1 breast.
• Garlic. 2-3 cloves.
• Basil. Fresh. 1-2 branches.
• Freshly ground black pepper.

Cooking chicken breast in a Parmesan crust.

Let's start with the sauce, as it will take some time to cook.

Finely chop the onion, garlic and basil.

We heat the vegetable oil in a small ladle, pour the onion first and add a little. Bring the onion to a transparent state over medium heat and add garlic and basil to it. Sprinkle with freshly ground black pepper to taste.

Stir and fry the contents of the bucket for two minutes.

Then add a jar of tomatoes in their own juice to the bucket. If you already have tomatoes cut into small pieces, then everything is easier. If the tomatoes are whole, then we crush them with our hands, at the same time removing the skin, and send them to the ladle. We also send all the liquid from the can to the bucket.

Bring the sauce to a boil and, reducing the heat and without closing the lid, leave the sauce on low heat to slowly evaporate to a fairly thick state.

Stir occasionally so the sauce doesn't burn. When the sauce becomes quite thick, salt it to taste, add freshly ground black pepper and, if necessary, a little sugar if the tomatoes gave a lot of acid. In practice, we got, which, by the way, is very good for.

Let's move on to cooking the chicken breast.

Cut the breast horizontally into two parts. And we beat back a little.

Mix the breadcrumbs with the finely grated parmesan cheese.

Break the eggs into a deep bowl and mix well.

Salt and pepper the chicken breasts.

Dip the chicken fillet in the egg, then breadcrumbs in breadcrumbs with parmesan. Dip again in the egg and make a second layer of breading. When breading, we lightly press the meat to the breadcrumbs so that the crust is denser and better kept on the chicken breast.

Then we leave the breaded pieces to lie down for a bit and dry. You can put them in the fridge for 15 minutes without covering them.

While the breasts lie and dry, heat vegetable oil in a wide frying pan. Pour the oils in a layer about 5 mm thick.

At the same time, we start preheating the oven to 200 ºС.

Check the oil temperature with a wooden toothpick. If small bubbles immediately appear near a toothpick thrown into the oil, then the temperature is already sufficient.

No need to overheat the oil. If it is too hot, then the breading will burn almost instantly, and we want it to be evenly fried.

Also, if the oil is still cold, then the breading will begin to absorb it, which is also not very necessary.

Put the pieces of breaded breast into the heated oil.

Fry the breasts on both sides for about two minutes. The main thing is that the breading grabs - the readiness of the meat at this stage is not important, since we will bring the breasts already in the oven.

We cover the baking sheet with baking paper and put the fried chicken breasts on it.

We spread the thick tomato sauce we cooked on the breasts with a tablespoon.

And put the mozzarella grated on a coarse grater on top of the sauce. You can also use any good melting cheese you like. Sprinkle some more grated parmesan.

We remove the breasts in the oven, heated to 200 ° C for about 15 minutes.

After that, chicken breasts in a Parmesan crust, sprinkled with herbs, can be served on the table.

Garnish - almost any. It is very good to serve pasta, to which the sauce we have obtained is wonderful.

Chicken fillet in a crispy cheese crust - it even sounds delicious, right? This dish can be prepared for the family for dinner, and for the festive table. The chicken pieces are juicy on the inside and crispy on the outside. I give the recipe to the readers of the site "Family Note".

Chicken fillet in a crispy cheese crust

To cook chicken fillet in a crispy cheese crust, we need the following:

Ingredients:

• chicken fillet 1 kg
• egg 1 pc.
• 1/4 cup milk or cream
• breadcrumbs 1 cup
• cheese 150 g
• salt, spices

Cooking chicken pieces under the cheese crust in the oven

I used chicken breast fillets. I cut the breasts into smaller pieces - each breast into about 3-4 parts.

Salt the chicken pieces and roll in the spices you like to use to cook the chicken. I use a special seasoning for chicken.

Now let's prepare the batter and breading.

Cheese must be grated on a fine grater.

Now, in one container, mix the egg with milk, and in the other - cheese with breadcrumbs.

We take each piece of chicken and first dip it in the egg-milk mixture, and then roll in the breading.

Put the chicken pieces prepared in this way in a baking dish, greased with vegetable oil.

When all the pieces are laid, we send the form to the oven, heated to 200 degrees. We bake for half an hour. After that, we increase the temperature to 220 degrees, and bring the dish to readiness for another 10 minutes.

We take out the finished dish from the oven. It turned out soft juicy pieces of chicken with a crispy cheese crust.

I love chicken in general, especially when paired with cheese. And I also liked this recipe with breadcrumbs, and my family really liked the finished dish. I recommend!

And here are other recipes previously posted on my website that also use chicken and cheese:

Naturally, under the cheese crust.

Another juvenile. This time

The recipe for chicken in a cheese crust was shared with you by Ksenia Druzhkova, the author of the site ""

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