Chicken fillet in cheese batter: the best world recipes

Chicken breast is good in all dishes. It produces goulash, delicate cutlets, meat with mushrooms, rolls, casseroles and sausages. But the unsurpassed dish was and remains chicken fillet in cheese batter. It is in this form that the meat turns out to be the most juicy and melting in the mouth. He is also happy to eat children who have recently learned to chew, and men who came home after the exhausting working day, and ladies who follow their figure (although the latter allow themselves this luxury on holidays).

The more attractive the chicken fillet in cheese batter, the recipe for the shell can be varied, each time receiving something new and tempting. And most importantly, certainly delicious. Consider the most interesting options.

Clay No. 1: Traditional

Classic claret is made from milk, flour and eggs. Sometimes it is bred with water. To make chicken fillet in cheese batter, you just need to add cheese. He takes hard varieties and rubs himself on a grater. What is the size - business master. A fine grater gives a more even distribution of batter for chicken, a coarse - more crunchy version. First the egg is beaten with a quarter glass of milk. When the smoothness is reached, two spoons of flour are poured in and out. The latter is added cheese. The mixer is laid aside, and the mass is kneaded with a spoon.

Claret No.2: fragrant

Very tender and beautiful comes out chicken fillet in cheese batter, if you follow another recipe. There are no "extraneous" liquids in it: three eggs are well beaten, four chopped dill sticks and a grated piece of cheese grams are mixed with 80-100. Only after this, until the desired density is added sour cream. Since it is necessary to work with a fork, it is necessary to try very hard not to create lumps in the batter.

Connoisseurs of Georgian notes in dishes can fennel take in half with cilantro.

Claret # 3: Spicy

This composition gives the chicken chops an unusual, but pleasant taste. Eggs, fresh lemon juice, cheese and mayonnaise are connected to the batter. The ratio depends on the amount of chicken. Approximately three eggs are taken juice of half a lemon and three tablespoons of mayonnaise. But there is no flour in this recipe for batter.

Meat secrets

In principle, thanks to the "fur coat" chicken fillet in cheese batter and so it turns out soft and gentle. But you can achieve even better results, giving at the same time a more vivid taste of meat. After cutting the breast it should be marinated. Optimum is considered such a method: each piece is smeared with a mixture of two spoons of soy sauce and a spoonful of mustard. Peppered (but not salty!) Fillets are stacked and hides for an hour in the refrigerator.

No less wonderful result will give and ordinary lemon juice. It is squeezed into pieces of chicken, it is peppered and this time it is poured, then again it is cleaned in the cold. This time it will be half an hour.

Chicken fillet in cheese batter: recipe with photo step by step

By itself, preparing a dish is not particularly complicated. Even a novice cook can cope with it. Step by step it looks like this:

1. The fillet is washed and dried with napkins, then cut by the elements you need. Fans of large slices of meat can simply divide it into 2-3 parts. Connoisseurs of elegance cut the fillets with strips.
2. Each piece weakly repulsed. To prevent chicken from spreading in rags, it is better to wrap it in food film and use a wooden hammer. If it does not, arm with a rolling pin, the effect will be approximately the same.
3. If you select a recipe with marinating, the desired composition is prepared, and the meat is hidden in the bottom of the refrigerator. If you decide to do without this step, just salt-pepper chicken and leave it for ten minutes.
4. The chosen claret is prepared; A little bit of flour is poured into a separate bowl.
5. The chop plunges into the batter, dipped in flour and fits in a frying pan with warmed lean oil.

Then you can go in two ways. In one scenario, you fry the fillet until it is ready, turning on the hotplate for medium heat. On the second - quickly blush it on the strong from both sides, spread the meat on a baking sheet or in a mold and bring to mind about a quarter of an hour in the oven.

Will make the dish even more refined sesame. They should sprinkle on top of each chop, sent to a skillet. The crust will become harder, and the meat will acquire a delicate elegant flavor note.

Some mistresses for the formation of "shell" replace the flour with breadcrumbs. In this case, you need to choose breadcrumbs as fine as possible. Or additionally drive it through the coffee grinder.

As a side dish to chicken chops will go to everything: from vegetables (fresh, salted, stewed) to cereals and spaghetti.

Try to cook homemade chicken fillet in cheese batter for dinner: a recipe with a photo demonstrates his appetite and seductiveness. In principle, the dish is so good and tasty, which is also suitable for a solemn menu.