Kotlet De Volaille

Ingredients · 4 servings

• 800 gChicken breast, butterflied and flattened
• 120 gButter, softened
• 12 gGarlic, minced
• 10 gFresh parsley, chopped
• 100 gEgg, beaten
• 160 gBreadcrumb
• 80 gWheat flour
• 920 gVegetable oil, for deep-frying
• 8 gSalt
• 2 gBlack pepper, ground

Equipment

freezer, stovetop, mixing bowl, fork, chef knife, cutting board, meat mallet, cling film, tray, tongs, kitchen thermometer, deep pot

Instructions

1. 1
   Gather Equipment

   Gather and measure all ingredients; set out a bowl, fork, knife, board, mallet, cling film, trays, tongs, thermometer, and deep pot. · 5 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Mix Garlic Butter

   Mix softened butter with garlic, parsley, 4 g salt, and black pepper until even, then shape into 4 short logs on cling film. · 7 min

   What to look for: Butter is speckled evenly with parsley and garlic.

3. 3
   Freeze Butter Logs

   Freeze the wrapped butter logs for 60 minutes until solid, so they stay enclosed during frying and do not leak. · 1 h

   What to look for: Butter logs are hard and hold their shape firmly.

4. 4
   Flatten Chicken

   Butterfly each chicken breast portion, place between film, and pound to an even 0.5 cm thickness without tearing the meat. · 10 min

   What to look for: Chicken is wide, even, and thin enough to roll.

5. 5
   Fill And Seal

   Place 1 frozen butter log in the center of each fillet, fold in the sides, roll tightly, and press seams closed. · 8 min

   What to look for: Butter is fully enclosed with no visible gaps.

6. 6
   Bread Twice

   Coat each roll in wheat flour, dip in beaten egg, cover with breadcrumb, then repeat egg and breadcrumb for a firm double coat. · 8 min

   What to look for: Cutlets are fully coated with a dry, even crumb layer.

7. 7
   Deep-Fry Cutlets

   Heat vegetable oil to 180°C / 356°F, fry cutlets for 10-12 minutes, turning gently, until golden and 74°C / 165°F inside. · 12 min

   When it is done: Chicken center registers 74°C / 165°F on a kitchen thermometer.

8. 8
   Rest And Serve

   Rest cutlets for 2 minutes on a rack, then serve whole so the hot garlic butter stays inside until cut. · 2 min

   What to look for: Crust stays crisp and no butter is leaking.