Chicken de volaille with butter
De volaille cutlet, also called as chicken Kyiv, is a stuffed chicken cutlet, breaded in an egg and a breadcrumbs and fried in clarified butter or oil. Fillings that you can use for this cutlet are butter, butter combined with other ingredients such as parsley, dill, or garlic, or, skipping the butter altogether, cheese or mushrooms. The traditional de volaille is filled only with butter. The meat, from which de volaille is made, is boneless poultry meat, it is not made of any other type of meat. A well-prepared de volaille has a crispy crust and when cut, butter flows out of it.
Below you will find a recipe for chicken de volaille in the traditional version, i.e. filled only with butter. I recommend serving it with mashed potatoes and cabbage salad.
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Ingredients for chicken de volaille with butter.
- 400 g chicken breast (2 big fillets)
- 1 and 1/4 teaspoon of salt
- 1/2 teaspoon of pepper
- 4 long pieces of cold butter
- 6 tablespoons of breadcrumbs
- 2 tablespoons of all-purpose flour
- 2 eggs “L”
- oil or butter for frying
How to make chicken de volaille with butter.
Wash each chicken breast, dry it with a paper towel and cut it lengthwise in half. Then, each piece of meat should be tapped thinly with a pestle, salted on each side and sprinkled with pepper. Place the butter on the edge of one of the short sides of the meat, and slightly pull the long sides towards the center and roll it into a mini roll. When placing the butter on the meat and rolling it, you can help yourself with a wider knife. After rolling the meat, shape it a little in your hands, so that it takes on an oval shape.
Coat the chicken rolls in flour, then in an egg bath and finally in breadcrumbs. After the first coating, repeat the coating in the egg bath and breadcrumbs, skipping the flour. Put the chicken in the fridge for 30 minutes. Pour a large amount of oil or clarified butter into a tall frying pan, heat it up well, and when hot, put the meat in it. Fry the de volailles over a medium-high heat until golden brown on each side for about 10 minutes total. Put the fried de volailles on a paper towel to drain them from the oil.
Good to know when making chicken de volaille with butter.
Each piece of butter that I used was 1.5 centimetres wide and 5 centimetres long.
The chicken breasts I opted for were quite thick, so I cut each one in half lengthwise. If the meat you are using is thin, then of course there is no need to cut it lengthwise.
Before patting the meat with a pestle, I put a piece of cling film or a plastic bag on the meat. Thanks to this, while tapping the pieces of meat do not stick to the pestle, and the meat remains intact.
There should be enough oil in the pan for the meat to float freely in it. De volailles can also be fried in a fryer or a deep pot.
Do you like dishes with chicken? If so, try our recipe for Chicken in gorgonzola sauce.
