QiMeal
Kotlet de Volaille z Szynką
Kotlet de Volaille z Szynką · ready in 1 h 21 min · 4 servings · 756 kcal per serving · medium · 10 ingredients
A Polish canteen and restaurant classic: crisp breadcrumbed chicken wrapped around cooked ham and melting yellow cheese, served hot so the centre flows.
- Prep
- 1 h 3 min
- Cook
- 16 min
- Total
- 1 h 21 min
- Serves
- 4
- kcal
- 756
- Difficulty
- medium
Ingredients · 4 servings
- 680 gChicken breast, boneless, skinless, 4 pieces
- 120 gCooked ham, 4 thin slices
- 120 gYellow cheese, 4 slices
- 100 gEgg, beaten
- 120 gBreadcrumb, fine
- 60 gWheat flour
- 40 gButter, cold, cut into 4 sticks
- 700 mlSunflower oil, for deep-frying
- 8 gSalt
- 2 gBlack pepper, ground
Equipment
refrigerator, stovetop, kitchen scale, cutting board, chef's knife, meat mallet, plastic wrap, shallow bowl, deep pot, tongs, kitchen thermometer, wire rack
Instructions
- Prepare Station
Gather ingredients and set out a scale, board, knife, meat mallet, plastic wrap, 3 shallow bowls, deep pot, tongs, thermometer, and rack. · 5 min
What to look for: All ingredients are measured and the breading bowls are ready.
- Pound Chicken
Place each chicken breast between plastic wrap and pound from the centre outward until thin, even, and wide enough to enclose the filling. · 10 min
What to look for: Chicken is evenly flattened with no large tears.
- Fill Rolls
Season chicken with salt and pepper, then place 1 ham slice, 1 cheese slice, and 1 butter stick in the centre of each piece. · 8 min
What to look for: Filling sits in the centre with clean chicken edges around it.
- Roll Tightly
Fold the sides over the filling and roll each chicken piece tightly, pressing the seam closed so the ham, cheese, and butter are sealed inside. · 6 min
What to look for: Rolls are compact, smooth, and fully enclosed.
- Bread Cutlets
Coat each roll in wheat flour, dip in beaten egg, then press into breadcrumbs until fully covered, especially over the seam. · 10 min
What to look for: Crumb coating is even and dry on the surface.
- Chill Coating
Refrigerate the breaded rolls for 30 minutes to firm the coating and help the cheese stay sealed during frying. · 30 min
What to look for: Coating feels set and the rolls hold their shape.
- Heat Oil
Heat sunflower oil in a deep pot to 170°C / 338°F, keeping enough depth for the cutlets to float without touching the bottom. · 8 min
What to look for: Oil is steady at temperature with a slight shimmer.
- Fry Cutlets
Fry the chilled cutlets for 8 minutes, turning carefully, until deep golden and the chicken reaches 74°C / 165°F inside. · 8 min
When it is done: Insert a thermometer into the thickest chicken layer, not the cheese pocket; it must read 74°C / 165°F.
- Serve Hot
Serve the cutlets after 2 minutes on a wire rack, while the crust is crisp and the ham-and-cheese centre is molten. · 2 min
What to look for: Cutlets are still hot, crisp, and ready to release melted cheese when cut.
Nutrition (per serving)
| kcal | 756 |
|---|---|
| Protein | 61 g |
| Carbohydrates | 35 g |
| of which sugars | 3 g |
| Fat | 42 g |
| of which saturated | 15 g |
| Fibre | 2 g |
| Sodium | 1660 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs, milk
Ingredient substitutions
Yellow cheese
- Edam cheese: Edam melts well and keeps the familiar Polish ham-and-cheese character.
Egg
- Water: Use only to moisten the floured chicken before breadcrumbs; the crust will be less rich and firm.
Breadcrumb
- Wheat flour: Use only if breadcrumbs are unavailable; the coating will be paler and less crisp.
Wheat flour
- Breadcrumb: Use as a rough first coating only; it will not cling as smoothly as flour.
Butter
- Sunflower oil: Use only inside the filling if avoiding butter; the centre will be less creamy.
