Chicken breast chop with cheese in the pan

2 servings
20 min

We take chicken breast. We wash it. We remove the skin - it is for nothing.

Separate the fillet. This is done in many ways - I just faked it with my fingers at the bones, and separated it.

To beat off chicken fillet, it is advisable to stock up on plastic bags. Or wrap them in a board where you will beat, or place the meat inside the bag (in cling film). We beat it with a pull. But we remember that we do this without fanaticism, so that meat remains meat.

Next, you can do it in different ways. Marinate the meat and beat it slightly again, and leave it - let it imbue with this beauty. Or marinate, salt and dump in flour right before the roast, when the oil is in the pan and it is heated itself.

Well, we still need to prepare a batter for the chop. It will help not to penetrate the juice outside, due to which the meat is so juicy. We mix all the ingredients. Note that we also salted the fillet and sprinkled it with spices. I. e. and here be careful not to salt the dish.

If the oil has warmed, let's dip pieces of battered fillet.

And immediately in a hot frying pan. Fry, turning over to the other side as soon as one browns. If the meat is 1. 5 cm thick, it will take 8-10 minutes to fry - 4-5 on each side.

And here, attention, we take cheese and quickly begin to grate directly on pieces of meat. I chose a medium grater. I don't like when cheese covers meat with a thick crust. Fry for literally a minute or two until ruddy. Do not want to fry, do not fry - you can cover and slightly cheat while the cheese melts.

This is how delicious it turned out! Chops, even when cooled, were just super!