The other night we ran out of ideas for dinner and decided to do what we have done at least eight thousand times in our lives making dinner …
We set up a digging station (one shallow bowl of flour, one with eggs, the other with breadcrumbs), dug up four chicken breasts and fried them in a pan until they were just fine – crispy on the outside, juicy on the inside. Fried chicken chops were the first thing my mom taught my dad how to do when she decided to go to law school (leaving him three mouths to cook dinner, three nights a week), the first thing I learned how to make when I was alone , and one of the first real meals I convinced my former little ones obsessed with chicken nuggets to love. You’d think we’d grow out of them by now, but it’s almost the opposite. They’re getting better and better, and over the years and around them I’ve built more meals than I can count. (My husband every time: “Why don’t we make them more often?”) Here are a few of my favorites, and I hope you’ll share some ideas as well.
The five best things we do with breaded chicken chops
- Serve them on a large platter topped with any instant salad. (Shown: pea shoots, tomato, ground red onion, from a few summers ago.) Or just toss directly into a cob or caesar salad, kale or arugula.
- Stuff them between the rolls and give them crispy fish sandwich straw-soaked treatment.
- Serve them with dipping sauce without cooking (For a long time in our house this was known as “ketchup”).
- Cut into biases and add to a bowl of rice along with roasted vegetables (broccoli, broccoli) and drizzle with soy-ginger vinaigrette (or your favorite).
- Drizzle with tomato sauce, mozzarella and parmesan; bake for 20 minutes at 350 ° F for chicken parm.
Instructions: Fried chicken chops
5 to 6 tablespoons of olive oil, plus more as needed
2 eggs, lightly beaten
3/4 cup universal flour
1 1/2 cups plain bread crumbs or panko crumbs *
kosher salt and freshly ground black pepper
4 large boneless chicken breasts (approximately 1 1/2 kilograms), washed, dried and beaten to create an equal thickness (place the chicken between the plastic foil and the haircut using a rolling pin or meat bag)
Add the oil to a large skillet over medium heat. Set up the digging stations: one egg plate with a frame, one for flour and one plate for bread crumbs seasoned with salt and pepper. Using a fork, coat the chicken pieces first in the flour (shake off the excess), then in the egg, and then in the crumbs, pressing the chicken into the crumbs to coat thoroughly.
Fry each breast in oil for 3 to 4 minutes on each side. Try not to clutter the pan. Cutlets are cooked when the chicken is firm to the touch, but does not sway.
Take out and drain the chicken on a plate lined with a paper towel, which is lined with foil if you have multiple pieces to fry. Add more oil to the pan and fry the remaining breasts.
Note: Feel free to add any of the following to the pretzel: 2 teaspoons mustard powder, a pinch of cayenne, fresh thyme leaves, sesame seeds or freshly grated parmesan.