Kotlet de volaille
Photo: MOs810 · CC BY 4.0

History

Kotlet de volaille entered Polish kitchens through 19th-century French haute cuisine influence at noble courts. The Polish name (literally 'chicken cutlet') stuck while the technique remained the Kiev-style stuffed roulade. Post-1945 socialist Poland made it a permanent fixture on restaurant cards, including at Poznań's Stary Rynek bistros. Ratuszova and Modra Kuchnia plate the canonical version with mashed potato and beetroot salad.

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Common allergens: Gluten, Eggs, Dairy

Make it at home

Yield 4Hands-on 40 minTotal 2 hr 30 minDifficulty Intermediate

Ingredients

  • 4 boneless chicken breasts, around 180g each
  • 120g unsalted butter, soft
  • 3 garlic cloves, minced
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 teaspoon lemon zest
  • Salt and white pepper
  • 100g plain flour for dredging
  • 2 eggs beaten with 1 tablespoon water
  • 200g fine dried breadcrumbs
  • 500ml sunflower oil for frying

Method

  1. Beat the soft butter with garlic, parsley, lemon zest, salt and pepper to a smooth herb butter. Roll into a 12cm log on cling film, twist the ends, and freeze 1 hour until firm.
  2. Slice the frozen butter log into four 3cm cylinders. Return to the freezer.
  3. Place each chicken breast between sheets of cling film and pound with a meat hammer to 5mm thick. Season both sides.
  4. Place a butter cylinder in the centre of each piece. Fold the chicken over the butter and roll tightly into a torpedo shape, sealing the ends well. Refrigerate 30 minutes to firm.
  5. Set up three plates: flour, beaten egg, breadcrumbs. Dredge each roulade in flour, then egg, then breadcrumbs. Press the crumbs on and repeat the egg-and-crumb step for a thicker crust. Refrigerate 30 minutes.
  6. Heat the oil to 170C in a heavy deep pan.
  7. Fry the roulades for 6 to 8 minutes, rolling to colour all sides, until deep golden and the internal temperature reaches 70C.
  8. Lift to paper towels and rest 2 minutes. Serve immediately with mashed potatoes and beetroot salad; cut at the table so the butter bursts onto the plate.

Tip from the editors. Sealing the roulade tightly with no gap in the chicken is the only thing that stops the butter leaking during frying. Two coats of egg and crumb add insurance.

Where to eat kotlet de volaille

Kotlet de volaille in Poznań

Ratuszova ★ 3.9

$$ Modern PolishStary Rynek

Ratuszova on Stary Rynek 55 in Poznań is a modern-Polish room in a historic tenement, in business since 1954, with roast duck, czernina and game.

OrderRoast duck with apples and red cabbage.

TipSit in the vaulted cellar room for the proper Stary Rynek atmosphere; the upstairs is brighter but less characterful.

Directions

Modra Kuchnia ★ 4.5

$$$$ Tasting 140-240 $Modern Polish

Modra Kuchnia in Jeżyce, Poznań is a small basement room on Mickiewicza, run by Szymon (kitchen) and Dorota (front), with a tight modern Polish menu.

OrderRoast duck with the modra kapusta that gives the room its name.

Book2 weeks ahead

TipBook the table by the open kitchen; you can see the entire pass and Szymon plates every dish himself.

Directions

Brovaria ★ 4.0

$$ Cocktail barUntil Daily 24:00

Brovaria on Stary Rynek 73-74 in Poznań runs the kitchen and brewpub bar until midnight every night, with house pilsner, weizen and dark lager pulled.

TryBrewpub Polish plates

TipThe kitchen closes 20 minutes before the bar; order food by 23:30 even if the room is still open.

Directions

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