Chicken Brizol Recipe with Egg Coating and Cheese

Thin chicken slices pan-fried in a light egg-and-milk coating with cheese and herbs.

By Savva LoginovUpdated
Total 40 minMakes 4 servings
Jump to Recipe

This chicken brizol coats thin chicken slices with flour and egg, then pan-fries them until golden and cooked through. Whisk the eggs with milk, work in batches and use a thermometer to check the thickest piece before serving. Pat chicken dry and slice into thin even cutlets. Season with salt and pepper. Whisk eggs and milk in a shallow bowl. Place flour in a second shallow dish. Dip each chicken slice in flour, shake off excess, then coat in egg mixture. Heat oil in a skillet over medium. Cook cutlets in batches 3 to 4 minutes per side until golden and the thickest piece reaches 74°C (165°F). Sprinkle with grated cheese and herbs while hot. Serve promptly.

Chicken Brizol Recipe with Egg Coating and Cheese

Recipe card

Chicken Brizol Recipe with Egg Coating and Cheese

Prep 20 minCook 20 minTotal 40 minYield 4 servings
Only numbered ingredient amounts change.

Equipment: Measuring tools, mixing bowl and suitable pan

Ingredients

Instructions

  1. Prepare chicken

    Pat chicken dry and slice into thin even cutlets. Season with salt and pepper.

  2. Mix egg coating

    Whisk eggs and milk in a shallow bowl. Place flour in a second shallow dish.

  3. Coat

    Dip each chicken slice in flour, shake off excess, then coat in egg mixture.

  4. Pan-fry

    Heat oil in a skillet over medium. Cook cutlets in batches 3 to 4 minutes per side until golden and the thickest piece reaches 74°C (165°F).

  5. Finish

    Sprinkle with grated cheese and herbs while hot. Serve promptly.

How to tell when it is ready

Cook until tender and evenly heated as described.

Tips

  • Slice chicken to an even thickness.
  • Shake excess flour from each cutlet before dipping.
  • Fry in batches to maintain steady heat.
  • Use a thermometer rather than crust colour to confirm doneness.

Troubleshooting

  • If the mixture is too thick, add liquid gradually.
  • If browning too quickly, lower the heat.

Substitutions

  • Choose compatible alternatives for dietary needs.
  • Use a neutral cooking oil if needed.

Variations

  • Adjust seasonings to taste.
  • Add a suitable seasonal ingredient.

Serving suggestions

  • Serve with a tomato and cucumber salad.
  • Pair with boiled potatoes or rice.
  • Add lemon wedges for brightness.
  • Offer sour cream or a light yogurt sauce.

Make ahead

Prepare components ahead and refrigerate perishable ingredients; finish shortly before serving.

Storage

Refrigerate leftovers promptly and use within 3 days.

Food safety

Contains wheat, egg and dairy. Cook chicken to 74°C (165°F); keep raw chicken and its utensils separate.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate perishable ingredients; finish close to serving.

How should I store chicken brizol?

Refrigerate leftovers promptly and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

More from Savva Loginov

image of maple glazed grilled salmon with mustard and lemon

Grilled Maple Salmon with Mustard and Lemon

image of crunchy blt salad with bacon and creamy lemon dressing

BLT Salad with Crisp Bacon and Creamy Dressing

image of rice stuffed chicken thighs with roasted cauliflower florets

Stuffed Chicken Thighs with Rice and Cauliflower

image of crisp salmon cakes with lemon and fresh dill

Salmon Cakes with Lemon, Dill and Crisp Edges

image of honey glazed chicken drumsticks with garlic and ginger

Baked Honey Glazed Chicken Drumsticks with Garlic

image of toasted mushroom sandwich melts with cheddar and thyme

Mushroom Sandwich Melts with Cheddar and Thyme

Spotted a detail that needs correcting? Contact the FeastDelights editors.