Cutlets are popular in many countries, including France, but they are prepared there a little differently.
For cutlets de volaille, minced meat is not used. Chicken fillet is used, which is beaten beforehand.
The list of ingredients consists of:
- chicken fillet – 2 kg;
- champignons – 350 g;
- cream – 250 ml;
- onions – 2 pcs.;
- eggs – 2 pcs.;
- butter – 100 g;
- salt and ground black pepper (to taste).
Preparation
1. Onions and champignons are cut and fried. When the vegetables are covered with a golden crust, cream is poured in and butter is added.
Onions and mushrooms are simmered using these two ingredients, and then the sauce is put in the refrigerator to set.
2. The chicken fillet is beaten with a hammer to form a thin layer. The meat is salted and peppered, and then a spoonful of sauce is placed inside and rolled into a meatball. This is done so that the sauce does not leak out.
3. Dip the cutlets in egg and then roll them in breadcrumbs. Preheat the frying pan with oil and then put the cutlets in.
4. Fry until golden brown. But then the dish needs to be finished in the oven at 180 °C (20 min.).
