Cutlet De Volaille (Cotelettes De Volaille) - Step By Step Recipe With Photo
Table of contents:
This dish is somewhat reminiscent of Kiev cutlets, only it is much easier to prepare, but it turns out to be no less tasty. The recipe came to us from France, where such cutlets were made from chicken breast.
Cooking description:
The recipe is traditional French, where such cutlets were called "de volai" cutlets. If you want to deviate from the traditional recipe, you can also add mushrooms or cheese to the filling. It will turn out very tasty!
Purpose: For lunch / For dinner
Main ingredient: Poultry / Chicken / Chicken breast
Dish: Hot dishes / Cutlets
Cuisine geography: French / European
Ingredients:
- Chicken Breast - 2 Pieces
- Butter - 50 grams
- Parsley - 4 Pieces
- Chicken Egg - 2 Pieces
- Wheat flour - 2 tbsp. spoons
- Milk - 2 tbsp. spoons
- Bread - 400 Grams (white)
- Vegetable oil - 500 Milliliters
- Salt - To taste
- Pepper - To taste
Servings: 2
How to cook "Cotelettes de volaille"
1. Mix room temperature butter with chopped parsley, wrap in foil and put in the freezer for an hour. 2. At the chicken breast, separate the tenderloin from the large and lightly beat both fillets. 3. Salt and pepper. Place a piece of green butter in the center of a large fillet. 4. Cover with tenderloins, wrap on all sides to prevent oil from spilling out during frying. 5. Beat eggs with milk, salt. 6. Grate the bread.
