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Chicken De Volaille


4 chicken breasts
4 tbsp butter
2 eggs
1 cups (120 g) breadcrumbs
Salt and pepper


1.   Lightly pound the breast fillets with a mallet. Sprinkle salt and pepper on the thin chicken fillets.

2.   Place 1 tablespoon of cold butter in the center of each fillet, fold the longer sides of the filet a quarter of the way to the center, then roll the fillet from top to bottom.

3.   Lightly beat the two eggs and coat each rolled fillet in the eggs and then the breadcrumbs.

4.   Heat a couple tablespoons of cooking oil on a skillet and fry the chicken de volaille until golden brown on all sides.

When you cut into the chicken roll, the butter will come gushing out. Serve with French fries and cooked vegetables.

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