Cutlets de-volai
2 servings
40 minutes
Chicken de volaille is an exquisite dish of French cuisine, dating back to royal feasts. Its base is tender chicken fillet filled with aromatic green butter that melts inside when cut, creating a rich flavor and juiciness. The crispy golden crust achieved through double breading and frying makes each cutlet perfect in texture. Historically, this dish was considered a sign of high culinary school and highlighted the chef's skill. Chicken de volaille is served with light garnishes like fresh salad or mashed potatoes to emphasize the tenderness of the chicken meat and the richness of the creamy filling. This recipe not only delights with its taste but also offers a sense of sophistication and gastronomic pleasure.
1
Prepare green butter (for the maître d'hôtel). Finely chop the herbs (parsley, mint), mix with butter, add lemon juice, salt, and white pepper, mix again, wrap in plastic wrap, and freeze.
- Butter: 50 g
- Green: 30 g
- Lemon juice: 0.3 teaspoon
- Salt: to taste
- Ground white pepper: to taste
2
Freeze the stale white bun. This is needed to grate it later for breading.
- Bun: 1 piece
3
Carefully remove the skin from the chicken breast, separating it into two fillets: large and small. Roll them out using a rolling pin, wrapping both fillets in plastic wrap. Wrap the prepared butter first in the small fillet, then wrap the small fillet in the large one.
- Chicken breast: 1 piece
4
Prepare the liaison. For this, beat the egg with a fork and one tablespoon of water. Prepare flour and bread crumbs.
- Chicken egg: 1 piece
- Water: 1 tablespoon
- Wheat flour: 50 g
5
Coat the chicken fillet in flour, then dip it in the egg wash and coat it in breadcrumbs. Place in the freezer for 10 minutes. Repeat the process.
- Chicken breast: 1 piece
- Wheat flour: 50 g
- Chicken egg: 1 piece
6
Fry the cutlet in a deep fryer at 200 degrees for 6 minutes. Then finish in the oven at 200 degrees (about 4 minutes).
- Chicken breast: 1 piece