Chicken Kotlet de Vilaille

A popular dish across the globe, the thinly pounded chicken breast stuffed with ham and oozing out cheese is flavorful and delicious! You can easily make this Polish Kotlet de Vollay at home too! Cal 295

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Cut the chicken breasts in half horizontally.

Step 2

Pound the cutlets with a meat mallet. The center of them should be thicker, the outer parts should be thinner to make wrapping ham and cheese easier. If you want to prevent splattering, put the cutlets in a plastic bag before pounding.

Step 3

Rub each cutlet with salt and pepper.

Step 4

Place a slice of ham and a slice of cheese in each cutlet.

Step 5

Wrap each cutlet carefully, making sure the cheese and ham stay inside.

Step 6

Press each cutlet to double-check everything is wrapped tightly.

Step 7

Beat and whisk the egg (using the fork), then dip the cutlets in the egg mixture.

Step 8

Next, coat the cutlets in the flour. Press them again.

Step 9

Deep-fry the cutlets until they change the color to golden brownish.