Ukrainian Côtelette de Volaille
Ingredients
Protein
- 1.5 chicken breast [1]
Dairy
- 3 oz butter room temperature
- 2 eggs whisked
Packaged Goods/Staples
- 1.5 cups flour [2]
- 1.5 cups breadcrumbs [3]
- 1 cup oil
- salt & pepper
Côtelette de Volaille Culinary Spice Kit
- Garlic, onions, chervil, chives, tarragon, marjoram, dill, rosemary, orange peel, lime peel, celery
Optional
- 1 tbsp parsley freshly chopped
- fresh garlic to taste grated
- 1-2 slices cheese cheddar, for instance
- 1-2 tbsp broccoli mashed
- chili or paprika powder
Suggested Sides
- mashed or boiled potatoes
- rice steamed or cooked
- asparagus, peas, cauliflower, broccoli, or carrots steamed or cooked
- a fresh salad with a lemon dressing over tomatoes cucumber, watercress, and/or lettuce.
- berry sauce see our cranberry sauce recipe ***
Instructions
1. Prepare the Herb Butter
- In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.
- Shape a 1-inch thick log. Wrap it with cling wrap.
- Freeze it for 20 minutes.
2. Flatten the Chicken
- Cut each breast lengthwise in half. (How to)
- Place each breast between two cling wraps.
- Pound the breasts with a meat hammer until evenly thin. Be careful not to create holes in the breast.
3. Fill & Close Logs
- Season each breast with salt & pepper to taste.
- Cut the herb butter into equal parts, one for each chicken breast half.
- Place one butter part on a chicken breast.
- Optionally, add 1 tbsp broccoli or cheese to taste.
- Roll, press, and fold until all sides are closed.
- Wrap the rolled chicken breast into a cling wrap and close it tight.
- Keep wrapped chicken rolls in the freezer for 20 minutes.
3. Prepare Chicken Rolls for Frying
- Prepare 3 PLATES, one each for flour, eggs, and breadcrumbs.
- Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.
- Roll each chicken roll on each PLATE until evenly covered.
4. Fry the Chicken Rolls
- In a small PAN, heat 1 cup oil to 350°F.
- Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.
5. Bake the Chicken Rolls (after the Frying!)
- Preheat OVEN to 350°F.
- Bake chicken rolls for 15 minutes.
- Take them out and let them rest for 5 minutes.
Serve
- Serve chicken rolls with your preferred sides. Enjoy!
VARIATION - Skip the Roll - for 2 Chicken Breasts
- Follow step 1.
2. Prepare Chicken Pockets
- Cut lenghtwise into the chicken breast to create a pocket.
- Season each breast with salt & pepper to taste.
- Cut herb butter in half. Cut each half into small slices.
- Place each half of the herb butter into one chicken breast.
- Optionally, add cheese to taste.
- Wrap each chicken breast into a cling wrap and close it tight.
- Keep wrapped chicken breasts in the freezer for 20 minutes.
- Continue with step 3 and 4.
- You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.
VARIATION - EASIEST - with Fried Chicken Strips
- Follow step 1.
- Cut chicken into 1/2 inch thin x 1 inch long strips.
- Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.
- Follow step 4. Fried until the chicken is done.
- Cut the butter into 1/4 inch slices.
- Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!
VARIATION - VEGETARIAN
- Follow step 1.
- Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.
- Follow step 3 and 4. Fry the strips until done.
- Cut the butter into 1/4 inch slices.
- Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!
Notes
Alternatively, substitute breadcrumbs with coarse ground nuts. *** Cranberry sauce recipe - To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.
Ukrainian Côtelette de Volaille
Côtelette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six herbs, including tarragon, chervil, and dill.
Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.
Stock up culinary spice kits – Limited time only!
Protein
- 1.5 chicken breast*
Dairy
- 3 oz butter (room temperature)
- 2 eggs (whisked)
Packaged Goods/Staples
- 1.5 cups flour
- 1.5 cups bread crumbs**
- 1 cup oil
- salt & pepper
Côtelette de Volaille Culinary Spice Kit
- Garlic, onions, chervil, chives, tarragon, rosemary, marjoram, parsley, dill, lime peel, orange peel, celery
Optional
- 1 tbsp parsley (freshly chopped )
- fresh garlic to taste (grated)
- 1-2 slices cheese (cheddar, for instance)
- chili or paprika powder
Suggested Sides
- mashed or boiled potatoes; rice (steamed or cooked)
- asparagus (peas, cauliflower, broccoli, carrots (steamed or cooked))
- a fresh salad with a lemon dressing over tomatoes (cucumber, watercress, and/or lettuce.)
- berry sauce (see our cranberry sauce recipe ***)
1. Prepare the Herb Butter
In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.
Form a 1-inch thick roll. Cover with cling wrap. Freeze it for 20 minutes.
2. Prepare the Chicken Rolls
Cut each breast lengthwise in half.
Place each breast between two cling wraps.
Pound the breasts with a meat hammer until evenly thin. Be careful not to create holes in the breast.
- Season each breast with salt & pepper to taste.
- Cut herb butter in four equal parts.
Place one butter part on a chicken breast.
Optionally, add cheese to taste.
Roll and fold until all sides are closed.
- Wrap the rolled chicken breast into a cling wrap and close it tight.
- Keep wrapped chicken rolls in the freezer for 20 minutes.
3. Prepare Chicken Rolls for Frying
- Prepare 3 PLATES, one each for flour, eggs, and bread crumbs.
Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.
- Roll each chicken roll on each PLATE until evenly covered.
4. Fry the Chicken Rolls
In a small PAN, heat 1 cup oil to 350°F.
Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.
5. Bake the Chicken Rolls (after the Frying!)
Preheat OVEN to 350°F.
Bake chicken rolls for 15 minutes.
Take them out and let them rest for 5 minutes.
Serve
Serve chicken rolls with your preferred sides. Enjoy!
VARIATION – Skip the Roll – for 2 Chicken Breasts
Follow step 1.
2. Prepare Chicken Pockets
Cut lenghtwise into the chicken breast to create a pocket.
Season each breast with salt & pepper to taste.
Cut herb butter in half. Cut each half into small slices.
Place each half of the herb butter into one chicken breast.
Optionally, add cheese to taste.
Wrap each chicken breast into a cling wrap and close it tight.
Keep wrapped chicken breasts in the freezer for 20 minutes.
Continue with step 3 and 4.
You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.
VARIATION – EASIEST – with Fried Chicken Strips
Follow step 1.
Cut chicken into 1/2 inch thin x 1 inch long strips.
Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.
Follow step 4. Fried until the chicken is done.
Cut the butter into 1/4 inch slices.
Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!
VARIATION – VEGETARIAN
Follow step 1.
Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.
Follow step 3 and 4. Fry the strips until done.
Cut the butter into 1/4 inch slices.
Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!
Stock up culinary spice kits – Limited time only!
* Substitute chicken breast with a large boneless pork or veal cutlet.
** For a crust with more crunch, use freshly grated bread crumbs or panko.
Alternatively, substitute bread crumbs with coarse ground nuts.
*** Cranberry sauce recipe – To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.