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This kind of cutlet is often served in Polish houses. It’s  a chicken fillet rolled with butter mixed with herbs and coated with beaten egg and bread crumbs. With rapid roastini coming from the newest book of Nigella, it made a nice dinner combination. Enjoy!

For cutlet de volaille you will need:

4 chicken fillets (around 120 g each)



60 g butter

2 cloves of garlic, finely chopped

1/2 tbsp chopped parsley

1/2 tbsp chopped chive

1/4 tbsp lemon, zest and juice

salt, pepper, paprika and all the spices one likes

bread crumbs mixed with flour (3:1)

1 beaten egg

Mix butter with garlic, parsley, chive, lemon zest and juice in a small bowl. Add spices, divide in 4 and form butter “fingers”. Cover with foil and refrigerate.

Flatten chicken fillets between cling film, put one butter finger on each and roll them around. Make sure that the ends are secured too. Help yourself with toothpicks to keep the meat together.

Beat the egg, add desired spices, dip fillets in it and then roll in the bread crumbs. Refrigerate for 1 hour.

Heat up the oil to 190ºC and fry the cutlets till golden (you can use deep fry or just normal amount of oil but then cover the pan).

Rapid roastini (for 2):

250 g gnocchi (the ones from the shop will do too ;))

2 tbsp olive oil

Heat the oil in a  frying pan.

When the oil is hot, put the gnocchi in, making sure they are separated and fry for 3-4 minutes or until golden-brown.

Turn them over and give them another 3-4 minutes on the other side.

Remove from the pan, drain on kitchen paper, then sprinkle with sea salt flakes and serve.

You can also roast these in the oven, 200°C for 10 minutes. After 10 minutes increase the temperature so they can brown nicely (watch them so they won’t burn).