Why I Love This Cutlet de Volaille Recipe
Cutlet de Volaille, also known as Chicken Kiev is one of those dishes that perfectly represents Polish cuisine. It is a chicken breast wrapped around aromatic herb butter and melted mozzarella. The herbs, garlic, and lemon zest combine to create a delicious meal that promises smiles on your family’s faces. It’s an idea for a delicious classic Polish dinner, that will not disappoint!
How to Store and Serve Chicken Kiev?
These cutlets are best enjoyed fresh from the skillet, their golden breadcrumb crust crackling with every cut, revealing the melted, herby heart within. If you must save them for later, keep them refrigerated and reheat in the oven to preserve their crisp exterior. When it’s time to serve, a side of fluffy mashed potatoes or fresh-off-the-oven bread makes the perfect accompaniment, turning a simple meal into a feast.
Expert Tips for Making Perfect Cutlet de Volaille
- Flattening the Chicken: Thin, even chicken breasts are key for an even cook and perfect roll.
- Chilling is Crucial: Refrigerating the breaded cutlets before frying ensures the coating adheres well and results in that essential crispiness.
- Frying: Maintain the oil’s temperature to ensure each cutlet is cooked evenly, with a beautifully browned exterior and a hot, gooey center.
Toppings and Variations
- Cheese Choices: While mozzarella is a classic, feel free to experiment with other melting cheeses for different flavor profiles.
- Herb Mix: Swap out parsley and chives for dill or tarragon to give a different herbal note to the butter.
- Serving ideas: Serve this delicious Cutlet devolay with mashed potatoes, fries, Polish beet salad – Buraczki, Kluski Śląskie, Polish Cabbage Salad or any other side dishes!
Cutlet de Volaille
- Total Time: 1 hour 10 minutes
- Yield: 4 People 1x
Description
Enjoy a classic Polish dinner with this recipe for Kotlet de Volaille—chicken cutlets rolled with a fragrant herb butter and mozarella cheese. This dish is a savory treat that’s sure to impress.
Ingredients
For the Kotlet de Volaille
- 4 Chicken breasts (boneless and skinless)
- Vegetable oil (for frying)
For the Herb Butter
- 4 tablespoons Butter
- 2 small Garlic cloves (finally chopped)
- 1/2 tablespoon Fresh parsley (chopped)
- 1/2 tablespoon Fresh chives (chopped)
- 1/4 Lemon ((zest & juice))
- Salt and pepper (to taste)
- 1/2 cup Shredded mozzarella (optional)
For the Breading
- 1/4 cup All-purpose flour
- 1 cup Breadcrumbs
- 1 large Egg (beaten)
Instructions
- Herb Butter: Mix butter with garlic, parsley, chives, lemon zest, and juice. Season with salt and pepper, divide into four parts, form into rolls, wrap in foil, and refrigerate.
- Prepare Chicken: Place chicken breasts between plastic wrap and flatten. Place a butter roll on each breast, roll up tightly, and secure with toothpicks.
- Breading: Set up three plates with flour, beaten egg, and breadcrumbs, respectively. Coat the chicken rolls in flour, dip in egg, then coat with breadcrumbs. Refrigerate for one hour.
- Fry Chicken: Heat oil to 375°F (190°C) and fry the rolls in small batches to maintain oil temperature. Cook each for 8-10 minutes until golden brown. Drain on paper towels.
Notes
• Serve hot with a side of boiled or mashed potatoes, or with fresh bread.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Polish
Nutrition
- Calories: 500
Nutrition Information
Per 1 Serving:
Calories: 500, Carbs: 8g, Fat: 22g, Protein: 38g
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
FAQ
Can Cutlet de Volaille be baked instead of fried?
Yes, for a healthier version, you can bake them until golden and cooked through.
How do I prevent the cheese and butter from leaking out during cooking?
Ensure the chicken is well sealed with toothpicks and try not to move them around too much as they fry.
What if I can’t find fresh herbs?
Dried herbs can work in a pinch, but fresh will always provide a brighter flavor.
