How to Make Cutlet de Volaille "Kotlet"

How to Make Cutlet de Volaille "Kotlet".

How to Make Cutlet de Volaille/ Kotlet Volaille Recipe

The word 'volaille' is French and it implies 'poultry'. Inside this Polish food you can discover some bits. Classically Polish volaille is filled with butter or organic butter combined with garlic and parsley. Polish cutlet de volaille is a rolled chicken or turkey breast, attached together with skewers and fried in a 'golden' layer.

This yummy Polish very first course is served with veggies and chips/ boiled potatoes. Nevertheless, frequently volaille is packed with sliced up and stir-fried mushrooms, rolled up pieces of cheese or stewed leaves of spinach.

Ingredients

� 4 boneless skinless chicken breasts (supremes)
� 1 tablespoon minced shallots or 1 tablespoon green onion
� 1/4 lb sliced fresh mushrooms
� 1/2 teaspoon lemon juice
� 1 pinch white pepper
� 5 tablespoons butter
� 1/4 teaspoon salt
� 1/8 teaspoon salt

For the sauce

� 1/4 cup white stock or 1/4 cup brown stock
� 1 cup whipping cream
� salt and pepper
� 1/4 cup port wine or 1/4 cup madeira wine or 1/4 cup dry white vermouth
� 2 tablespoons freshly minced parsley

Directions

1. Preheat oven to 400 degrees.
2. Rub the chicken breasts with drops of lemon juice and sprinkle gently with salt and pepper.
3. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter till it is lathering.
4. Stir in the minced shallots or green onion and saute a minute without browning.
5. Then stir in the mushrooms and saute gently for a minute or more without browning.
6. Sprinkle with salt.
7. Rapidly roll the chicken in the butter mix and lay a piece of buttered wax paper over them, cover casserole and place in hot oven.
8. After 6 minutes, press top of chicken with your finger.
9. If still soft, go back to oven for a minute or more.
10. When the meat is springy to the touch it is done.
11. Get rid of the chicken to a warm plate (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
12. To make sauce, pour the stock and wine in the casserole with the cooking mushrooms and butter.
13. Boil down rapidly over high heat up until liquid is syrupy.
14. Stir in the cream and boil down once again over high heat till cream has actually thickened somewhat.
15. Off heat, taste for flavoring, and include drops of lemon juice to taste.
16. Pour the sauce over the chicken, sprinkle with parsley and serve instantly.