Chicken cutlet (Cotelettes de volaille)
Description
Traditional French recipe, where such cutlets were called "cotelettes de volaille." If you want to deviate from the traditional recipe, you can also add mushrooms or cheese to the filling. It will be very delicious.
Instructions
- 1
Step 1
1. Mix room-temperature butter with chopped parsley, wrap in foil, and place in the freezer for one hour.
- 2
Step 2
2. Separate the small fillet from the large fillet of the chicken breast and lightly pound both fillets.
- 3
Step 3
3. Salt and pepper to taste. Place a piece of green butter in the center of the large fillet.
- 4
Step 4
4. Cover with the small fillet, wrapping it on all sides so that the butter does not leak out during frying.
- 5
Step 5
5. Beat the eggs together with the milk, add salt.
- 6
Step 6
6. Grate the bread on a grater.
- 7
Step 7
7. First, coat the cutlet in flour.
- 8
Step 8
8. Then — in the egg mixture and in breadcrumbs. Again in the egg mixture and once more in the breadcrumbs.
- 9
Step 9
9. Fry in boiling oil. Then finish cooking in the oven at 180 degrees for about 20 minutes.
- 10
Step 10
10.