Milk chicken chops in a frying pan

Cut the chicken fillet into thin slices.

Beat with a kitchen hammer (you can put the fillet in a tight bag and beat it through the film - so the meat will not splatter). It should be noted that chicken fillet, unlike pork, is very tender meat, so it does not need to be beaten with a hammer “with all your might”. It is enough to lightly walk with a hammer on a piece of meat so that its thickness becomes uniform over the entire surface. In addition, if you suddenly decide to beat the fillet like pork, you can destroy the structure of the meat fibers and lose meat juice, and because of this, the fillet will become tough when fried.

Prepare a mixture of the simplest spices for "milk" chops - salt, sugar and black pepper.

Coat each piece of fillet with the prepared mixture, distributing them as evenly as possible. Leave the meat to marinate for 15 minutes.

The most important secret of preparing the fillet and why, in fact, the chops were called "Dairy": fill the fillet with milk (first ½ portion, and then it will be necessary to gradually add milk as the milk is absorbed into the meat) and leave for 2-3 hours.

After the time has passed, you will see how the fillet has absorbed all the added milk, which means it's time to fry them. "Milk" chops are fried like regular chops in the most common batter of flour and eggs (if desired, you can add herbs to your liking) on both sides for 3-4 minutes until a crispy crust.

"Milk" chicken fillet chops are ready!
Enjoy your meal!