De Volaille with Kohlrabi and Cucumber Salad

Experience an innovative twist on the traditional De Volaille with this richly flavored and crispy breaded chicken cutlet. Filled with a savory pepper butter blend of sautéed mushrooms, shallots, and a hint of red wine, this dish brings a taste of French and Polish cuisine to your table. Paired with a refreshing kohlrabi and cucumber salad, it's a meal that's as elegant as it is delicious.

Ingredients

Pepper Butter:
🧈 100g Masło Polskie Extra butter, Mlekpol
🧅 2 shallots
🌶️ 50g green pepper in brine, generic jar
🍄 3 large mushrooms
🫒 1 tablespoon olive oil, generic "Oliwa z Oliwek" bottle
🍷 100ml red wine, generic bottle
🧂 Salt, from a grinder

De Volaille:
🍗 2 chicken breasts
🥚 2 eggs
🍞 100g breadcrumbs
🌾 100g wheat flour
🌻 1 liter rapeseed oil for deep frying, generic bottle

Salad:
🥒 100g fresh cucumber
🌶️ 1 hot pepper
🥬 1 kohlrabi
🧅 1 shallot
🥗 100g lamb's lettuce, roszponka
🍯 1 tablespoon agave syrup, generic bottle
🍾 1 tablespoon wine vinegar, generic bottle
🫒 1 tablespoon olive oil, generic "Oliwa z Oliwek" bottle
🥒 50g capers, generic jar
🧂 Salt, from a grinder
🧂 Pepper, from a grinder

Instructions

1- Prepare the Pepper Butter:

• Cut 100g of butter into smaller pieces to soften at room temperature. Place in a glass bowl.
• Finely dice 2 shallots and 50g of green pepper. Coarsely grate 3 mushrooms.

2- Sauté the Vegetables:

• Heat 1 tablespoon of olive oil in a small frying pan. Sauté mushrooms until browned and water has evaporated.
• Add shallots and pepper, sauté for a few minutes, then add red wine and reduce until almost no liquid remains.

3- Combine with Butter:

• Cool the mixture completely, mix with the softened butter, and season with salt to taste.
• Form the butter mixture into a log on plastic wrap, wrap tightly, and chill until hard.

4- Prepare the Chicken:

• Trim 2 chicken breasts and butterfly them by making a horizontal cut.
• Flatten with a meat mallet under plastic wrap to an even thickness.

5- Assemble the De Volaille:

• Place a chilled butter log in the center of each flattened breast. Roll tightly to encase the butter.
• Prepare dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

6- Bread and Cook the Chicken:

• Coat each chicken roll in flour, then egg, and breadcrumbs. Repeat egg and breadcrumbs for double breading.
• Heat rapeseed oil to 170-180°C in a stainless steel pot. Fry each roll for 10-12 minutes until golden brown and cooked. Drain on paper towels.

7- Prepare the Salad:

• Peel and slice 100g of cucumber and 1 kohlrabi into thin ribbons using a Y-peeler.
• Finely slice 1 hot pepper and 1 shallot.

8- Dress the Salad:

• For dressing, whisk agave syrup, wine vinegar, salt, and pepper with olive oil.
• Toss cucumber, kohlrabi, pepper, shallot, and capers in the dressing. Add lamb's lettuce and toss just before serving.

Prep Time: 45-60 minutes (plus butter chilling time)
Cook Time: 10-12 minutes per cutlet
Total Time: 1.5-2 hours
Servings: 2
Equipment:

• Wooden cutting board
• Chef’s knife
• Small frying pan
• Stainless steel pot
• Metal box grater
• Plastic wrap
• Salt and pepper grinder

Cooking Tips

• Ensure the mushroom mixture is cool before mixing with butter to prevent melting.
• Seal chicken well to avoid butter leakage during frying.

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De Volaille with Kohlrabi and Cucumber Salad