Devil's cutlets
Description
Today we'll be preparing French vol-au-vent cutlets. For the filling, finely chop and sauté mushrooms with onions. Add cream, simmer until thickened, then chill in the refrigerator. Don't forget to season with salt. While the filling is cooling, pound the chicken fillets. Place a spoonful of filling onto each piece of chicken, roll tightly into a cylinder, then dip twice into beaten egg and breadcrumbs. Fry the rolls in plenty of vegetable oil on all sides, then finish cooking in the oven for 20 minutes. Serve immediately.
Instructions
- 1
Step 1
The patty filling should be cold, so we'll start with it. Finely chop the onion and mushrooms and sauté in a pan. Add a little salt and cook until the moisture has evaporated.
- 2
Step 2
Then add the cream, simmer until thickened, remove from heat, and place in the refrigerator to cool quickly.
- 3
Step 3
Cut the chicken fillet into flat pieces, cover with plastic wrap, and carefully pound.
- 4
Step 4
Place 2-3 teaspoons of mushroom sauce on each piece of meat and roll it up, making sure the filling is completely enclosed.
- 5
Step 5
Beat the egg into a uniform mixture. Dip each roll into the egg, then into the breadcrumbs. Then repeat these steps—dip again into the egg and once more coat with breadcrumbs.
- 6
Step 6
Pour oil into a frying pan to a depth of about 1.5 cm and heat well. Fry the patties on all sides until golden brown.
- 7
Step 7
Place the patties on paper towels, let excess fat drain off slightly, then transfer them to the oven for 20 minutes to finish cooking. Serve immediately.