De Volaille Cutlets
Main Dishes • French
Description
If you don't have a deep fryer on hand, you can replace it with a deep skillet and cooking tongs. Use odorless sunflower oil, corn oil, soybean oil, canola oil, or vegetable oil. Olive oil is not suitable for frying. The amount of oil should be enough to completely submerge the cutlets. You can measure the oil temperature with a cooking thermometer; for this dish, it should be between 170-190 degrees Celsius.
Ingredients
- Butter 0 oz
- Skin-On Chicken Breasts 1 piece
- Herbs 0 oz
- Bread roll 1 piece
- White Pepper (whole) to taste
- Meyer Lemon Juice ⅓ teaspoon
- Salt to taste
- Chicken Egg 1 piece
- Water 1 tablespoon
- Wheat Flour 0 oz
Step-by-Step Guide
Step 1
Prepare the green oil (as a chef would). Finely chop the herbs (parsley, mint), mix with the butter, add lemon juice, salt, and ground white pepper, mix again, wrap in plastic wrap, and freeze.
Step 2
Freeze the stale white bread roll. This is necessary for grating it for the breading.
Step 3
Carefully remove the skin from the chicken breast and separate it into two fillets: a large and a small one. Roll them out using a rolling pin, wrapping both fillets in plastic wrap. Wrap the prepared butter log first in the small fillet, then wrap the small fillet in the large one.
Step 4
Prepare the egg wash. For this, beat the egg with a fork and one tablespoon of water. Prepare the flour and breadcrumbs.
Step 5
Dredge the chicken fillet in flour, then dip it in the egg wash and coat it in breadcrumbs. Place in the freezer for 10 minutes. Repeat the process.
Step 6
Fry the cutlet in a deep fryer at 390°F for 6 minutes. Then, at the same temperature, finish in the oven (about 4 minutes).
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