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!
What Is The Polish Kotlet De Vollay?
A 19th-century invention of French chefs working in the kitchens of Russian royalty, the chicken Kiev or côtelette de volaille has made its mark on many cultures.
Although this popular kotlet is traditionally stuffed with butter, garlic, and herbs, you may find some versions using other fillings such as cheese or mushroom sauce.
The Polish version of chicken Kiev is called Kotlet the Vollay and is made with a filling on ham and cheese. It similar to the famous cordon bleu, however, it has a different shape and the chicken is used instead of veal or pork.
How To Make Polish-Style Chicken Kiev?
Start by butterflying the chicken breasts and pounding them with a mallet. Pound the chicken breasts in the center and leave the outer sides thicker. You can put each cutlet in a cling wrap, zip pouch, or plastic bag to prevent the chicken from splattering.
Rub the cutlets with salt and pepper and put ham and cheese in each of them, wrapping them tightly.
Coat the cutlets with egg and flour and deep fry till golden brown.
Cooking Tips For Polish-Style Kotlet De Vollay
- This recipe makes 4 cutlets. Increase or decrease the quantity to suit your needs.
- You may put 2 slices of cheese instead of ham+cheese inside.
- Or you can do it the traditional way and put frozen butter inside of the cutlet. The butter should flow out when cutting out the first bite of the cutlet.
- Make sure the outer ends are pounded fine so that it’s easier to wrap the kotlet.
- You can serve the kotlet de vollay with boiled peas, beetroot buraczki, and rice or mashed potatoes.
- You can also serve with sour cream or mushroom sauce.
Frequently Asked Questions About Making Polish-Style Chicken Kiev
Do I Have To Coat The Cutlets In Flour?
Yes, you have to coat the cutlets in egg and flour so that they don’t leak. If you want then crispy, you can use egg and breadcrumbs instead.
Do I Have To Use Chicken Breasts?
Traditionally chicken breasts are used for this recipe. But you can also use veal meat if you prefer.
Why Do I Have To Pound The Chicken Breasts? Can’t I Just Fillet Them Thin?
Filleting the chicken breasts will give you uneven sizes. It’s better to pound them with a meat mallet so that you get even sizes. Pounding also ensures that the meat is more tender and doesn’t change size while cooking.
How Long Can I Store Kotlet De Vollay?
Kotlet de vollay can be stored in the refrigerator for a few days, but it’s better to finish them immediately so that they don’t risk cheese drip.
What Other Polish Kotlets Can I Make?
Other Polish kotlets you can try are:
Polish-Style Chicken Kiev Kotlet De Volaille Recipe
- 2 chicken breasts
- 4 slices of cheese
- 4 slices of ham
- 1 egg
- 3-4 tbsps of all-purpose flour
- salt, pepper
- Cut the chicken breasts in half horizontally.
- 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.
- Rub each cutlet with salt and pepper.
- Place a slice of ham and a slice of cheese in each cutlet.
- Wrap each cutlet carefully, making sure the cheese and ham stay inside.
- Press each cutlet to double-check everything is wrapped tightly.
- Beat and whisk the egg (using the fork), then dip the cutlets in the egg mixture.
- Next, coat the cutlets in the flour. Press them again.
- Deep-fry the cutlets until they change the color to golden brownish.
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Amount Per Serving: Calories: 295Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 112mgSodium: 702mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 29g
These data are indicative and calculated by Nutritionix
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