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Chicken chops with cheese

Author
Cookinero 15 Apr 2025
5950
Chicken chops with cheese

The crispy crust of chicken fillet is appetizing, especially if it is melted cheese. Juicy chicken breasts with cheese are prepared according to the recipe with sour cream and in a frying pan. This allows you to make a thicker layer of cheese. Chicken cutlets with cheese are presented in Polish cuisine as a second course, which is served with a side dish of boiled buckwheat or rice. Nutritious and tender meat is well suited for a child's diet.

How to cook Chicken chops with cheese

Step 1

Chicken chops with cheese

Prepare the batter for the chops. Grate the cheese on a fine grater. Put the grated cheese, sour cream and eggs in a bowl. Add pepper, salt and flour, mix well. Take sour cream with at least 20% fat. The batter should be thick and not spread from the meat.

Step 2

Chicken chops with cheese

Prepare the chicken fillet. Cut the breast into slices and beat gently with a kitchen hammer. Grease each chop with batter. Place in a preheated frying pan with vegetable oil. Fry for 7-10 minutes over moderate heat. Spread the remaining batter evenly over the chops. Turn the chops over and fry for another 7-10 minutes.

Chicken chops with cheese - FAQ About Ingredients, Baking Time and Storage

Yes, you can use Greek yogurt or buttermilk as a substitute for sour cream, but keep in mind it may slightly alter the texture and tanginess of the batter.
To make it low-carb, replace the flour with almond flour or coconut flour, and ensure your sour cream and cheese are low-carb options.
Yes, the batter can be prepared 1-2 hours in advance and stored in the fridge. Stir well before using, as it may thicken.
Great options include a crisp green salad, roasted vegetables, mashed cauliflower, or a light cucumber and tomato salad for balance.
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in a pan over low heat or in the oven at 350°F (175°C) for best texture.
Yes, freeze them in a single layer before storing in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight and reheat gently.
Chicken thighs or pork cutlets work well for a juicier result. Adjust cooking time as needed based on thickness.
Pat the chicken dry before coating, and let the batter sit on the chops for a minute before frying to help it adhere.

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