Kiev style cutlet – de volaille

De volaille – where does the name come from?

The exact origins of the cutlet's name are unclear. The names "de volaille" or "cutlet po Kyiv" suggest French or Ukrainian origins. According to Ukrainian tradition, this method of preparing poultry originated with chefs from Kyiv at the turn of the 20th century, who likely developed it for serving in exclusive restaurants to foreign guests. An alternative theory suggests that the cutlet po Kyiv has its roots in French cuisine, which was popular in Russia in the 18th century, during the reign of Catherine II.

Kiev style cutlet – recipe

Below is a recipe for traditional de volaille with butter. "Chicken devolaille with butter" can also be prepared in other ways: also with yellow cheese, spinach, mushrooms and onion. 

Ingredients:

• Chicken breast
• Butter
• Vegetable oil
• Dill
• Garlic
• eggs
• Breadcrumbs
• Wheat flour
• Salt and pepper

A method of preparing:

1. Crush the garlic, chop the dill. Combine with butter, season with a pinch of pepper. Then divide the prepared butter into parts.
2. In three separate bowls we prepare the ingredients: flour, breadcrumbs and beaten and mixed eggs.
3. We spread the chicken breasts to the sides, helping ourselves with the incisions made with a knife. We gently pound the breasts with a mallet into a thin sheet, without tearing the meat structure.
4. We form a chicken cutlet de volaille. To do this, we wrap a piece of meat around the butter, then form an oval cylinder.
5. De volaille with butter sprinkle with flour, then dip in beaten egg and coat in breadcrumbs. To prevent the butter from leaking out, bread the ends of the Kiev cutlet twice.
6. Place the cutlets in a pan with clarified butter or heated oil and fry until golden brown. Then transfer to parchment paper and place in the oven for 5-8 minutes at a maximum temperature of 190°C.

Chicken De Volaille – What to Serve With?

What goes best with Kiev cutlet? Below are dinner suggestions using De Volaille Extra Aves from HoReCa . An important rule is to serve the chicken de volaille immediately after frying, so that the hot butter oozes out when cut.

1. De Volaille Extra Aves with potatoes, fried carrots with peas.
2. De Volaille Extra Aves with millet, white cabbage salad.
3. De Volaille Extra Aves with potatoes, asparagus.
4. De Volaille Extra Aves with Silesian dumplings, beetroot.

Want to wow your guests? Choose De Volaille Extra Aves , prepared according to traditional recipes. Serve with potatoes and asparagus, Silesian dumplings, or fried carrots and peas, and you'll create a dish that will enchant with its flavor and aroma. Choose quality and reliability by choosing Aves products – a guarantee of excellent flavor in every bite!

Get more inspiration: Italian-style chicken fillet.