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Chicken Cream Chop/Breaded Chicken

3/23/2017

2 Comments

 
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Ingredients

4 pounds chicken breast
4 eggs
2 TBS water
3/4 cup flour
1 Tbs salt
1 tsp black pepper
2 tsp garlic powder
2 tsp Italian seasoning (optional)
2 cups bread crumbs
2 cups oil for frying (approximate)

Instructions
  • Butterfly the chicken breast to make them thinner.
  • Place the chicken on a cutting board and cover with a piece of plastic wrap. Pound the chicken with the textured side of a meat tenderizer until thin.
  • Put the flour in a medium size bowl.  Add the salt, pepper, garlic powder and Italian seasoning and mix until well blended
  • In a separate bowl, whisk the eggs and water.
  • Set up your work area as follows in separate bowls/plates: chicken breast, flour mixture, eggs, bread crumbs.
  • Start by dipping the chicken in flour mix, then eggs, and then bread crumbs. Set aside and repeat until all of your chicken is breaded.
  • Put enough oil in your pan so it as least 1/4 inch depth. Heat until sizzling.
  • Place chicken in the pan and flip when golden color (about 5-8 minutes). Cook the other side until golden. Remove from pan and put on a napkin to absorb extra oil.
  • These are traditionally sliced and served in a sandwich or over rice.  



2 Comments
Heather
3/24/2017 12:58:27 am

I love your guys Chaldean recipes. My husband is Chaldean and I am white. I love being able to cook him traditional Chaldean meals and this is one of his favorites.

Reply
Alice
9/9/2023 09:57:12 pm

Can anyone tell me how to make the lemon sauce for the chicken cream chop?

Reply



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