Polish Style Kotlet De Volaille
Chicken De Volaille is a delicious dish, in Poland it is often served on weddings, first communions receptions, but also you can come across them in office canteens and of course in Polish food restaurants. It’s known in many European countries, France, Ukraine, it is even called sometimes Chicken Kyiv. In my family house we didn’t have them included to our daily routine, my Mom used to make pork rolls (stuffed with strings of cucumber, bell peppers, sometimes bacon) but never Chicken De Volaille. I’ve made Chicken de Volaille few times, at the beginning it was not easy at all, but then I’ve worked out a method and now I find making them really doable and the outcome is really delicious:)
If you don’t feel comfortable with making them, you can use my simple instructions and check pictures below to make the best Chicken De Volaille.
For two Chicken De Volaille:
- 2 single chicken fillets
- bunch dill
- 30 g / 1 oz butter
- 3 tablespoons flour
- cup breadcrumbs
- 2 eggs
- salt and pepper
- 4 cups frying oil – I use canola oil
- First – prepare butter: cut it into 2 equal sticks and place in a freezer for the time of meat preparation.
2. Clean meat and wipe it with a paper towel. Cut each fillet long wise starting from the thinner side, but you don’t want to cut it into two parts, cut it in half but not all the way through (I heard a term: butterflying for this, which actually appeals to the imagination). Open the meat, cover it with a foil for pounding, you don’t want to make wholes in meat. Pound the meat really thinly, specially at the boarders. Season the fillet with salt and pepper.
3. Take butter from the freezer and place one piece of butter and few sprigs of dill on the the fillet.
4. Fold the bottom and sides of fillet over butter and dill and start rolling (for me it is exactly the same method as for gołąbki). Butter should be closed tightly inside, so that it stayed inside while frying. That is actually the most important test for De Volaille – the butter should only be poured out after cutting while serving:)
5. If you have some spare time, you can put cutlets in the fridge for half an hour. Or go to the next step: heat frying oil in a saucepan.
6. Coat cutlet thoroughly in flour, put it in the egg wash, then coat generously in breadcrumbs. When the oil is hot (about 350 F / 180 C) fry cutlets for 8-10 minutes. Check temperature, so that they didn’t get burn, flip them every several minutes.
7. Transfer to the plate once they are golden brown, pat with paper towel to soak excess fat. Serve after few minutes of resting.
I like Chicken De Volaille served with boiled potatoes with dill and Mizeria or Cabbage Salad.
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7 thoughts on “Chicken De Volaille”
I also want the recipe for the side dish.
Little late but on the same web site it looks like this. https://cookinpolish.com/young-cabbage-slaw/
Do you use a whole stick of butter per chicken breast?
no, 1 oz of butter for two cutlets
How do you keep cutlet from opening during frying?
You need meat to be pounded really thinly and fillet coated really well. Some people coat it: flour- egg-breadcrumbs- egg-breadcrumbs.
I enjoy reading your stories connected to your recipes! It gives me an idea of what my grandmother may have eaten before she came to America. She only made a few thing from her native land.
You talked about cutting the chicken breast on half but not completely through. Yes you heard correctly, term is butterflying!
Job well done on all your posts! Keep up the good work. I am slowly learning about Polish