ReceptnaptárBreaded chicken breast with garlic butter filling (kotlet de volaille)
With its French name, kotlet de volaille recalls the elegance of old Polish restaurants: pounded chicken breast hides garlic and parsley butter, and is breaded and fried in hot oil. When you cut into it, the butter runs out and sauces the plate. It is a relative of chicken Kiev and is still a favourite festive dish in Poland.
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Ingredients
Method
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- Mix the butter with the crushed garlic and chopped parsley, shape it into a log and put it in the freezer for 15 minutes.
- Pound the chicken fillets thin between sheets of cling film and season with salt and pepper.
- Cut the firm garlic butter into 4 equal pieces.
- Put a piece of butter in the middle of each fillet, then roll the meat tightly around it so the butter doesn't leak out.
- Set out three plates with the flour, the beaten eggs and the breadcrumbs.
- Coat the rolls in flour, then egg and finally breadcrumbs.
- Fry in plenty of hot oil over medium heat for 3-4 minutes on each side until golden and the meat is cooked through.
- Drain on kitchen paper.
- Serve hot, cut in half to show the buttery filling.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The butter must be completely hard when it goes onto the meat, because soft butter runs out as soon as frying starts.
- Roll the meat up firmly and fold in the edges too, so that the butter is sealed in all the way round.
- It is worth breading twice, in egg and breadcrumbs, because the double layer is a surer way of keeping the melting butter inside.
Frequently asked questions
Can it be cooked in the oven?
Yes: first brown it briefly in a frying pan, then finish it at 180 °C (160 °C in a fan oven) for 15 minutes. That way the centre is sure to cook through without the coating burning.
Why did the butter leak out?
Usually it was not hard enough, or the roll was badly sealed. Put the finished rolls in the fridge for 20 minutes after breading, so that they hold their shape during frying.
Similar recipes
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- Gulasz z kurczaka (Polish chicken and pepper stew)
- Makaron z kurczakiem (creamy chicken and mushroom pasta)
- Polish breaded pork cutlets (kotlet schabowy)
- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
- Roast duck with apples
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