Name: Chicken Cream Chop
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: European
Ingredients: For the Chicken:; 4 boneless, skinless chicken breasts; Salt, to taste; Black pepper, to taste; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 2 eggs; 1 cup all-purpose flour; 1.5 cups breadcrumbs or panko for extra crunch; Oil, for frying; For the Cream Sauce:; 2 tablespoons butter; 2 garlic cloves, minced; 1 shallot, finely chopped (optional for an enhanced flavor); 1 cup heavy cream; 1 teaspoon mustard or Dijon mustard for a tangy twist; 1/2 cup grated Parmesan cheese; Salt and pepper, to taste; A pinch of nutmeg (optional)

In every family, there seems to be that one recipe that stands the test of time — a dish that, no matter how many times it’s made, always brings a sense of warmth, nostalgia, and sheer culinary delight. With its tender chicken encased in a crispy, golden-brown crust and caressed by a lusciously creamy sauce, this dish is more than just a meal—it’s a memorable experience. Whether you’re a seasoned chef or a curious novice in the kitchen, the magic of creating a Chicken Cream Chop from scratch is both immensely satisfying and surprisingly straightforward.

How to make Chicken Cream Chop

Chicken Cream Chop, also known simply as Cream Chicken Chop, is a popular dish in Malaysian cuisine. It typically consists of a breaded and fried chicken cutlet served with a creamy sauce.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 eggs
1 cup all-purpose flour
1.5 cups breadcrumbs or panko for extra crunch
Oil, for frying

For the Cream Sauce:

2 tablespoons butter
2 garlic cloves, minced
1 shallot, finely chopped (optional for an enhanced flavor)
1 cup heavy cream
1 teaspoon mustard or Dijon mustard for a tangy twist
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
A pinch of nutmeg (optional)

Instructions

Preparing the Chicken:

Flatten the Chicken

Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch. This ensures even cooking.

Season:

Combine salt, pepper, garlic powder, onion powder, and paprika. Season both sides of each chicken breast with this mixture.

Dredging and Breading:

Beat the eggs in one shallow dish.
Place flour in a second shallow dish.
Place breadcrumbs in a third shallow dish.
Dredge each chicken breast in flour, shake off excess, dip in beaten eggs, and coat with breadcrumbs.

Frying:

Heat oil in a large skillet over medium-high heat.
Carefully add the breaded chicken breasts to the hot oil.
Fry until golden brown and cooked through, about 3-4 minutes per side.
Remove from the skillet and set aside on a paper towel-lined plate to drain any excess oil.

Making the Cream Sauce

Sauté:

In the same skillet, melt butter over medium heat.
Add minced garlic and shallot, sauté until fragrant and soft, about 1-2 minutes.

Create the Sauce:

Slowly pour in the heavy cream, stirring to combine with the garlic and shallot.
Stir in mustard and allow the mixture to simmer gently for a few minutes until slightly thickened.
If using, Add grated Parmesan, salt, pepper, and a pinch of nutmeg. Stir until the cheese has melted and the sauce is smooth.

Combine

Return the fried chicken to the skillet, spooning the cream sauce over the chicken.
Let it simmer in the sauce for a few minutes to let the flavors meld together.

Tips for Success

Even Thickness: Flattening the chicken ensures even cooking and a more tender outcome.
Breading: Press the breadcrumbs firmly onto the chicken to ensure a good coat. This results in a crispier exterior.
Temperature: Ensure the oil is hot before frying (around 350°F or 175°C). If it is too cold, the chicken will absorb too much oil and become greasy.
Resting Time: Let the cooked chicken rest for a few minutes after frying. This helps in retaining more juice when sliced.
Variations: You can add mushrooms or spinach to the cream sauce for an extra layer of flavor and texture.

What to serve with

When choosing the perfect accompaniment, remember to consider a mix of flavors and textures that complement the creamy and rich taste of the Chicken Cream Chop. Here are a few ideas:

1. Mashed Potatoes

A classic side to go with any chicken dish, especially when there’s a creamy sauce involved. The silky smooth mashed potatoes work perfectly with the Chicken Cream Chop, absorbing the creamy sauce for an indulgent bite.

2. Steamed Vegetables

Lightly steamed vegetables, such as broccoli, asparagus, or green beans, provide a lovely crunch and freshness to balance out the rich cream sauce of the Chicken Cream Chop. Plus, it’s a great way to add color to your plate!

3. Roasted Root Vegetables

Consider roasting a mix of your favorite root vegetables like carrots, parsnips, or beetroot. Their natural sweetness and earthy flavors pair wonderfully with the savory cream sauce and crispy chicken.

4. Garlic Bread

Garlic bread, with its buttery, garlicky goodness, is another excellent pairing. It can be used to mop up any remaining cream sauce, and its crispy texture makes it a perfect companion to the tender chicken.

5. Rice

The soft and fluffy grains make an excellent base for the creamy sauce and chicken, whether it’s simple steamed rice, brown rice, or a fancier pilaf. The rice will help soak up that velvety sauce, ensuring none goes to waste!

6. Caesar Salad

Light, crisp, and tangy, a Caesar salad can offer a refreshing contrast to the rich and creamy Chicken Cream Chop. The fresh lettuce, sharp Parmesan, and crunchy croutons create a delightful textural contrast.

7. Pasta

A side of creamy fettuccine Alfredo or buttery garlic spaghetti can be a wonderful option if you’re looking for a heartier companion to your Chicken Cream Chop.

Ingredients substitutes

The beauty of a Chicken Cream Chop is its versatility, allowing you to experiment with alternatives without losing the essence of the dish.

Chicken:

Beef or Pork: If you don’t prefer or can’t consume chicken, lean cuts of beef or pork can be an option. Keep in mind the cooking times might differ.
Tofu or Seitan: Tofu or seitan can work as a vegetarian alternative. Press the tofu to remove excess moisture and achieve a firmer texture.

For Breading:

Gluten-free flour: If you have a gluten intolerance, Substitute all-purpose flour with rice flour, almond flour, or any gluten-free flour mix.
Gluten-free breadcrumbs: Use gluten-free breadcrumbs or crushed gluten-free cereal for a celiac-friendly option.
Cornflakes or Nuts: These can be used for an extra crunch!

For Frying:

Oven Baking or Air Frying: If you’re looking to decrease the oil content, you could bake the breaded chicken in an oven at 200°C (around 400°F) for 20 minutes or air fry at 180°C (around 360°F) until golden brown.

For the Cream Sauce:

Dairy-free substitutes: If you’re lactose intolerant or vegan, replace the butter with margarine or olive oil and the heavy cream with coconut cream, almond milk, or soy milk. These substitutions might alter the taste a bit but will still provide a creamy consistency.
Vegan Cheese: To make the sauce vegan, substitute Parmesan with a vegan cheese of your choice. Nutritional yeast can also impart a cheesy flavor.
Spices: Feel free to adjust the spices according to your preference. For instance, if you don’t have nutmeg, you could use a dash of allspice or cloves for a similar warm, slightly sweet flavor.
Mustard: If Dijon mustard isn’t available, substitute it with honey mustard or yellow mustard, or simply increase the amount of garlic and onion for an extra flavor kick.

Final Thoughts

This Chicken Cream Chop, with its tender inside and crispy, golden exterior, topped with a velvety-rich cream sauce, is more than just a recipe—it’s a comfort food that elevates any meal into a unique culinary experience.

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