Welcome to a taste of classic European cuisine with a delightful twist! Today, we're making Kotlety de-volyay with cheese, a dish with French roots that became a beloved classic in Eastern Europe, famously known as a variation of Chicken Kiev. Imagine a tender, pounded chicken breast, wrapped around a heart of savory Parmesan, fragrant parsley, and rich, melting butter. Coated in crispy breadcrumbs and fried to a perfect golden-brown, each bite is a symphony of textures and flavors. It's an elegant yet comforting dish, perfect for making any meal feel like a special occasion. Let's get cooking!
Ingredients for Kotlety de-volyay
- 1 chicken breast
- 40 g butter
- 40 g Parmesan cheese
- 1 bunch of parsley
- 100 g all-purpose flour
- 100 g breadcrumbs
- 2 eggs
- vegetable oil for frying
- salt, pepper
How to Make Kotlety de-volyay with Cheese
For kotlety de-volyay (a type of breaded chicken cutlet, similar to Chicken Kiev), take medium-sized chicken breasts, remove the skin, make a deep incision along the keel bone, and cut the fillet off the breast, first from one side, then from the other. By the way, the skin and bones can be frozen; over time, if you add other chicken trimmings, you’ll have a great set for broth.
Cutting the fillet from the breast.
With a sharp knife, slice the removed fillet in half lengthwise. This way, one half of the fillet will yield 2 pieces of meat about a centimeter thick, for a total of 4 wide slices.
Cover the meat with plastic wrap and pound it with a mallet on both sides until the cutlets are thin.
Salt and pepper the meat with freshly ground black pepper on both sides, place it in a bowl, and put it in the refrigerator for a while. In the meantime, let’s prepare the filling for the kotlety de-volyay.
Cutting the removed fillet in half lengthwise.
Covering the meat with plastic wrap and pounding with a mallet.
Seasoning the meat with salt and pepper, placing it in a bowl, and refrigerating.
Finely chop a small bunch of fresh parsley. Grate the Parmesan on a fine grater. Also, grate the frozen butter. Mix the butter with the cheese and herbs, and salt to taste. Divide the green butter into 4 parts and roll them into small cylinders. If the butter was frozen beforehand, the filling doesn’t need additional chilling.
Preparing the filling.
Place a cylinder of the green butter on the edge of the fillet, roll it into an oval cutlet, and tuck in the edges to prevent the melted butter from leaking out during frying.
Rolling the oval cutlets with the filling, tucking in the edges.
Pour wheat flour into a bowl and dredge the cutlets in the flour first; this will help the breading stick better.
Break the eggs into a bowl and beat them with a fork. Dip the cutlets into the beaten egg.
Pour breadcrumbs into a third bowl and coat the cutlets in them, ensuring the breading covers them in a thick, even layer.
First, dredge the cutlets in flour.
Dipping the cutlets in beaten egg.
Coating the products in breadcrumbs.
Pour refined vegetable oil for frying into a skillet and heat it up. Place the cutlets in the hot oil and fry for 3 minutes on each side until golden brown. You can also secure the fillet with a wooden toothpick to prevent it from unrolling during frying.
Frying the cutlets and then sending them to the oven.
Transfer the fried cutlets to a preheated oven at 200°C (400°F) for 5 minutes. The kotlety de-volyay with cheese, or kotlety po-kievski (the Russian/Ukrainian name for Chicken Kiev), are ready. Serve immediately with a green salad or mashed potatoes.
Kotlety de-volyay with cheese are ready.
And there you have it – beautiful, golden Kotlety de-volyay, ready to impress! The real magic happens when you cut into one and see that delicious, herbed cheese butter ooze out. Traditionally, this dish is served hot, straight from the oven, often with creamy mashed potatoes to soak up the wonderful filling, or a simple green salad for a lighter touch. Don't be afraid to experiment with the filling – a little garlic or different herbs can add a new dimension. We hope you enjoy making and, more importantly, eating this timeless classic. Bon appétit!
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