Meat
Chicken chop
A breaded and fried chicken cutlet served with a brown peppery sauce and chips, the signature dish of Malaysian cafés and stalls with a Western inspiration. Crispy on the outside, juicy on the inside.
Ingredients
Ingredients
Sauce
Spices & seasoning
Optional extras
On the side
Nutrition facts
430 kcal per serving
- Protein
- 45.4 g
- Carbohydrates
- 41.4 g
- of which sugars
- 4.8 g
- Fat
- 7.4 g
- Fiber
- 3.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Flatten the chicken breasts between two sheets of baking paper to about 1 cm thick, then season them.
- Dip each breast in the flour, then in the beaten eggs, and finally press into the breadcrumbs until well coated.
- Heat 1 cm of oil in a large frying pan to 170 °C and fry the chicken for 4 to 5 minutes per side, until a nice golden colour.
- Drain on kitchen paper and keep warm in a low oven while you make the sauce.
- Soften the sliced onion and garlic in a saucepan with the butter for 3 minutes, sprinkle in flour and stir for 1 minute.
- Add the stock, soy sauce, ketchup and pepper, then let the sauce thicken for 5 minutes over medium heat.
- Serve the chicken topped with the sauce and the chips.
Variations and tips
Lighter version. Bake the breaded chicken at 220 °C for 15 minutes, turning it halfway through, with no frying oil.
More ideas
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Malaysia
Original Ecomely recipe.