Chicken is also in demand in cooking, like salt or water, so often we cook something from it. We boil this bird, fry it in the oven, in the sleeve, add to salads, pies and other dishes. But gradually it all becomes boring and wants something new, unusual, but from this product.
A batter is a liquid mass, which is a mechanical mixture of flour, eggs and water. Dipping meat in it and frying in vegetable oil, you can get a characteristic crisp.
|Chicken breast –||550 g|
|Flour –||2 tbsp. l.|
|Egg –||1 PC.|
|Water –||2 tbsp. l.|
|Salt, spices –||taste|
|Unrefined oil –||50 ml|
|Time for preparing: 60 minutes|
There are many options for the preparation of batter: mineral water, beer or wine. But the classic version that came to us from France is flour, water and an egg..
We wash the meat, dry it with a towel and cut the fillet knife into layers no more than a couple centimeters thick, put it in a food bag and beat it with a hammer. Chops add some salt, sprinkle with spices and put together to soak.
In a small bowl mix eggs, flour and water. Split with a fork to obtain a homogeneous mass. If it seems to you that the consistency is watery, add a little more flour..
Pour unrefined oil in a frying pan, dip chicken semi-finished product and fry on each side for three to four minutes..
When piercing with a fork from ready-to-eat meat should be allocated juice, not blood liquid.
Chicken fillet in beer batter in a pan
Someone may think it is too much – use alcohol to prepare dishes that children will eat. But believe me, not a drop of alcohol will remain in the chicken schnitzel after heat treatment.
- Chicken Breast – 600 g;
- Sunflower oil – 4 tbsp. l .;
- Egg – 1 pc .;
- Flour – 4 tbsp. l .;
- Beer – 200 ml;
- Salt, pepper – to taste.
Cooking process: 25 minutes.
Caloric content: 172 Kcal / 100 g.
Chicken meat washed in water, promakay moisture paper kitchen towels. Cut into portions of 4 × 6 centimeters, in the process remove the film and remove the chest cartilage.
We wrap with food polyethylene so that the schnitzels turn out to be solid, and the splashes do not smear the kitchen, and beat off with a wooden hammer. Bring each piece of pepper.
Salt at the very end, after getting out of the pan. Some cooks claim that having salted the meat at the very beginning of cooking, we risk getting dry and tough chops..
Pour light live beer in a bowl, add flour and egg. Whisk, beat until the bulk component is completely dissolved in the liquid mass..
Beer, which has a shelf life of more than a week, is not suitable for this purpose, since there is no longer a live yeast fungus. Dip a chop and fry in a pan until cooked. Salted and laid out on a flat dish with green leaf lettuce.
Chicken fillet in batter, baked in the oven
- Chicken fillet – 450 g;
- Egg – 1 pc .;
- Flour – 5 tbsp. l;
- Water – 3 tbsp. l .;
- Mayonnaise – 100 ml;
- Olive oil – 50 ml;
- Salt, seasoning – to taste.
Cooking process: 65 minutes.
Caloric content: 189 Kcal / 100 g.
Mix together beaten egg, water and flour. Add salt and seasonings. Instead of flour, you can use potato starch or bran. Cut chicken breast along the fibers, so that the pieces are as even as possible. Ragged edges are cut and use for stuffing on another dish..
Heat the olive oil in a frying pan. Chicken pieces repel, applying physical force. You can leave and so, but the meat will be a little tougher. Dip in an egg-flour batter and fry in a pan until brownish in color..
We spread on a baking sheet, from above we draw a grid from house mayonnaise and bake in an electric oven for ten minutes.
How to cook chicken fillet in cheese batter
Melted hard cheese goes well with chicken and complements its taste. The preparation of meat in French is based on this property. Cheese batter is considered a more original solution used in cooking..
- Chicken meat – 700 g;
- Cheese – 150 g;
- Sour cream – 5 tbsp. l .;
- Flour – 4 tbsp. l .;
- Salt – to taste;
- Vegetable oil – 6 tbsp. l.
Cooking process: 40 minutes.
Caloric content: 153 Kcal / 100 g.
Grated cheese, homemade sour cream and flour, beat with a fork in a bowl. Meat washed and give dry. With a narrow and thin knife, slowly cut the chicken fillet into slices. We lay several pieces in a food package and beat them off until the thickness of the finished semi-finished products is two to three millimeters..
Pour the vegetable oil in a saucepan dipped, chops in cheese batter and fry until brownish crust.
Served on a flat dish, next to a beautiful lay out cherry tomatoes and fresh greens.
- For cooking chicken chops you need to buy only chilled meat. It should be without mucus, pale pink, and not a pale white color. If you feel the aroma of vinegar, do not try to buy – the meat was processed to hide the signs of decomposition;
- If during frying the batter disappears from the meat, it means that it is too rare and does not hold the shape. Add more flour to it;
- Fry chops in a hot skillet. If a drop of water in the oil begins to shoot and bubbles appear, put the cake mix. In cold oil, meat will stick to the bottom and lose a lot of liquid;
- For cheese batter, use hard sorts of cheese, they envelop the meat well during cooking, unlike soft ones;
- If you intend to get a denser and thicker layer of batter, do not mix its ingredients. Dip the chop twice in succession into the egg and roll in flour;
- You can vary the dish: instead of flour, use bran and roll schnitzels in sesame or flax seeds, and you can make a mix of these grains;
- If you had to use frozen meat, let it thaw on the middle shelves of the refrigerator, and not in the microwave or on the table.
Gastronomic pleasure from cooked dishes!
Enjoy your meal!