Cutlet de Volaille with Potatoes, Carrots and Peas
Don’t let the French-sounding name fool you! The Cutlet de Volaille comes from the East (otherwise known as the Kiev cutlet) and is one of the tastiest poultry cutlets you can imagine. Hidden in a crispy coating, inside it hides a pleasant buttery, garlic and herbs surprise. It goes well with carrots and peas.
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| CUTLETS | ||
| – turkey breast | 2 cutlets | 4 cutlets |
| – butter | 35 g | 80 g |
| – garlic | 1 clove | 2 ząbki |
| – parsley | 2 stalks | 4 stalks |
| – egg | 1 M | 1 L |
| – breadcrumbs | 6 tbsp | 12 tbsp |
| POTATOES | 4 | 8 |
| CARROTS WITH PEAS | ||
| – carrots | 2 | 4 |
| – green peas | 1 small can | 1 big can |
| – butter | 15 g | 20 g |
You will need
salt, pepper, sugar, olive oil or vegetable oil, 2 small pots, frying pan, deep plate, large flat plate, meat tenderiser, paper towel.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 516.2 kJ | 2965.8 kJ |
| Energy | 123.0 kcal | 706.5 kcal |
| Fat | 4.5 g | 26.0 g |
| of which saturates | 2.5 g | 14.6 g |
| Carbohydrate | 11.6 g | 66.5 g |
| of which sugars | 2.0 g | 11.5 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 9.0 g | 51.4 g |
| Salt | 0.16 g | 0.94 g |
Recipe
1.
Peel the garlic. Wash and dry the parsley.
Divide the butter into 3 (5) parts and leave it at room temperature for about 15 minutes to soften a bit.
Chop the parsley and garlic finely, then mix them with 2 (4) parts of butter and refrigerate for the butter to solidify. It will be your „surprise” inside the cutlet.
Keep the unmixed part of the butter for stewing the carrots and peas.
2.
Peel the potatoes and cut them into quarters. Boil 1 litre (2 litres) of water with 2/3 tbsp (1 and 1/3 tbsp) of salt.
Put the potatoes into the boiling water and cook for 18-20 minutes, then drain the water and dry over the fire.
3.
Peel the carrots and dice them. At the same time, in a separate saucepan, boil half a litre of water. When the water starts to boil, add the carrot cubes and simmer for 3-4 minutes. Then drain the water and add the remaining butter, peas and a pinch of salt and sugar to taste and stew it for another 3-4 minutes.
4.
Pound the turkey breasts to tenderize and make them thin, season with salt and pepper. Place a piece of the butter mixed with parsley and garlic on the edge of each cutlet and roll the meat.
In a deep plate, beat the egg and prepare the breadcrumbs on a flat plate.
Dip the roulades in the egg, then coat them with the breadcrumbs ensuring that they stick together well.
5.
In a frying pan, heat 4 tablespoons of oil and fry your rolls for 4 minutes on each side, until they turn brown. Remove the rolls from the pan and place them on a paper towel to drain the excess fat.
6.
Place potatoes, carrots, peas and turkey on the plates and enjoy the crispy crust of the cutlet with a buttery centre.
Enjoy your meal!
