Cutlet de Volaille – Polish Kotlet With Herb Butter

Name: Cutlet de Volaille – Polish Kotlet With Herb Butter
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: European, Eastern European
Ingredients: 4 Chicken breasts (boneless and skinless); Vegetable oil (for frying); For the Herb Butter; 4 tablespoons Butter; 2 small Garlic cloves (finally chopped); 1/2 tablespoon Fresh parsley (chopped); 1/2 tablespoon Fresh chives (chopped); 1/4 Lemon ((zest & juice)); Salt and pepper (to taste); 1/2 cup Shredded mozzarella (optional); For the Breading; 1/4 cup All-purpose flour; 1 cup Breadcrumbs; 1 large Egg (beaten)

4 steps

Prep:1hCook:10min

Enjoy a classic Polish dinner with this recipe for Kotlet de Volaille—chicken cutlets rolled with a fragrant herb butter and mozarella cheese. This dish is a savory treat that’s sure to impress.

Updated at: Tue, 29 Oct 2024 07:36:22 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories719.6 kcal (36%)

Total Fat44.8 g (64%)

Carbs26.1 g (10%)

Sugars1.8 g (2%)

Protein51 g (102%)

Sodium501.3 mg (25%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4chicken breasts boneless and skinless

vegetable oil for frying

butter

for the herb

4 tablespoonsbutter

2Garlic cloves

small, finally chopped

½ tablespoonFresh parsley

chopped

½ tablespoonFresh chives

0.25Lemon

½ cupShredded mozzarella

optional

¼ cupall-purpose flour

1 cupbreadcrumbs

1egg

large, beaten

Instructions

Step 1

Herb Butter: Mix butter with garlic, parsley, chives, lemon zest, and juice. Season with salt and pepper, divide into four parts, form into rolls, wrap in foil, and refrigerate.

Step 2

Prepare Chicken: Place chicken breasts between plastic wrap and flatten. Place a butter roll on each breast, roll up tightly, and secure with toothpicks.

Step 3

Breading: Set up three plates with flour, beaten egg, and breadcrumbs, respectively. Coat the chicken rolls in flour, dip in egg, then coat with breadcrumbs. Refrigerate for one hour.

Step 4

Fry Chicken: Heat oil to 375°F (190°C) and fry the rolls in small batches to maintain oil temperature. Cook each for 8-10 minutes until golden brown. Drain on paper towels.