Food & Recipes

Cheese cutlets de volley


Cheese cutlets de-vole are juicy chicken cutlet from a breast fillet stuffed with parmesan, butter and greens. Cutlets are fried in breading, which allows you to save all the "juice", and then bring it to a ready state in a very hot oven for several minutes. It is believed that cutlets de-will appeared in Russia before the revolution. Then, already in Soviet times, they appeared on the menu of a Kiev restaurant under the name "Kiev patty". Moreover, the second name was more widely used in the vast expanses of the former USSR. In my opinion, you can call anything you like, the main thing is to be able to cook. In this recipe I will tell you about the secrets of cooking this dish, because it is important not only to be able to cook, but also to do it quickly.

Cheese cutlets de volley
  • Cooking time: 25 minutes
  • Servings Per Container: 4

Ingredients for Cutlets DeVolay

  • 1 chicken breast;
  • 40 g butter;
  • 40 g parmesan;
  • 1 bunch of parsley;
  • 100 g of wheat flour;
  • 100 g breadcrumbs;
  • 2 eggs;
  • cooking oil for frying;
  • salt pepper.

The method of preparation of cutlets de-free cheese

For cutlets, de-free we take medium-sized chicken breasts, remove the skin, make a deep incision along the keel bone, cut the fillet from the breast, first on one side, then on the other side. By the way, the skin and bones can be frozen, over time, if you add chicken trimmings to them, a good set for the broth will be collected.

Cut the breast fillet

With a sharp knife, cut the sliced ​​fillet in half, so from half the fillet you get 2 pieces of meat about a centimeter thick, all in all, 4 wide slices.

Cover the meat with cling film, beat off with a hammer on both sides, so that the chops become thin.

Add the meat and pepper with freshly ground black pepper on both sides, put in a bowl, put it in the refrigerator for a while. In the meantime, we’ll deal with the filling of cutlets de free.

Cut the cut fillet in half along Cover the meat with cling film, beat off with a hammer Salt and pepper the meat, put in a bowl and put in the refrigerator

Finely chop a small bunch of fresh parsley. Rub Parmesan on a fine grater. Frozen butter is also three on a grater. Mix butter with cheese and herbs, salt to taste. Divide the green oil into 4 parts, roll up small cylinders. If the oil is pre-frozen, then the filling can optionally not be cooled.

Cooking stuffing

On the edge of the fillet we put a cylinder of green oil, fold the oval cutlets, twist the edges so that when frying the cutlets in Kiev the melted butter does not leak.

Turn the oval cutlets with filling, tuck the edges

Pour wheat flour into a bowl, roll the cutlets first in flour, so breading will stick to them better.

Break eggs into a bowl, beat with a fork. Dip the patties in a beaten egg.

Pour breadcrumbs into the third bowl, roll the breadcrumbs so that the breadcrumbs cover them with a dense even layer.

Bread cutlets first in flour Dip the patties in a beaten egg Bread in breadcrumbs

Pour refined vegetable oil for frying into a pan, heat it. Put the cutlets in the heated oil, fry for 3 minutes on each side until golden brown. You can also chop the fillet with a wooden toothpick so that it does not unfold when frying.

We fry cutlets and send to the oven

We send the fried cutlets for 5 minutes to the oven heated to 200 degrees. Cutlets de-free with cheese, or Kiev cutlets are ready. Serve immediately with green salad or mashed potatoes.

Cheese cutlets are ready

Bon Appetit!