Usuba
Chicken cutlet with butter inside
A classic French cuisine dish: tender chicken fillet with a surprise of cold butter. When the cutlet is cut, the butter flows out, creating a juicy and aromatic sauce. The dish requires pre-freezing and deep frying, then finished in the oven.
- Total
- 80 min
- Standard serving
- 330 g
Ingredients
Total 8
Instructions
- 1
Step 1
Separate the fillet from the chicken breast. If you are using ready-made fillet, skip this step.
- 2
Step 2
Make an incision along the fillet with a knife to create a "pocket" for the butter.
- 3
Step 3
If the fillet is large, lightly pound it with a mallet to even out the thickness.
- 4
Step 4
Cut off a piece of butter 30–50 grams. Place it in cold water and form a dense sausage.
- 5
Step 5
Salt and pepper the fillet. Place the butter in the "pocket" and roll the fillet into a cutlet, pressing it firmly with your palms.
- 6
Step 6
Place the cutlet on a flat surface and put it in the freezer for 15–20 minutes. This is necessary so that the cutlet maintains its shape during breading.
- 7
Step 7
Whisk the eggs in a bowl, add salt and pepper.
- 8
Step 8
Take the cutlet out of the freezer. Alternately dip it in egg and breadcrumbs 2–3 times. Shape the cutlet into an elongated oval form with your palms.
- 9
Step 9
Place the breaded cutlet in the freezer for complete freezing.
- 10
Step 10
Pour vegetable oil into a heavy-bottomed pot or deep fryer so that it completely covers the cutlets. Heat the oil to 180–200 degrees.
- 11
Step 11
Lower the frozen cutlets into the deep fryer and fry until golden brown.
- 12
Step 12
Place the fried cutlet on a piece of white bread. Put it on a baking sheet and send it to a preheated oven at 200–220 degrees for 5–7 minutes until bubbles appear on the surface of the cutlet.
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