How to cook de free. Culinary blog

Greens and sauces are two tools of French cuisine with which you can perform culinary wonders. In the case of côtelette de volaille – de-volley cutlets – first of all greens and sauce, and in the second – a hammer for beating – turn an ordinary chicken fillet into a work of culinary art.


To make cutlets de free, it is important to choose a good chicken breast. Forget about the frozen ones right away: real de-wills are prepared only from fresh ones. They keep their shape well when frying, not to mention the taste. The French restaurant selection standard is hopelessly far from reality and poses only one adequate requirement: when you press the meat with your finger, the recess should disappear after 10-15 seconds. Otherwise, we don’t take it.
For cutlets, de-volley, the main thing is softness. You need to start cooking them with the correct cutting of the chicken fillet. It is necessary to remove from it a tendon that separates the large and small sirloin. Do not remove – when frying it will curl up, pull the meat and spoil the whole harmonious picture.
And now – the holy of holies: greens and sauce. The French insist that the filling must be present mint. Its combination with milk-based sauces is definitely the fix idea of ​​local chefs. Bechamel, cream sauce, Dutch sauce, even classic mayonnaise – all of them, due to their density and dense taste, are supposed to be in addition to fresh notes of mint.
Whether or not to follow Karem and Escafier, respected gentlemen who laid the foundations of French gastronomy in the early 19th century, is everyone’s personal choice. The classic de-volition should not only bathe in a cream-based sauce, but also contain it in itself. Therefore, proximity to the original will depend on the use of appropriate greenery. So take a chance – at least for the development of your own horizons: it will be difficult to believe that before you are breaded, chopped pieces of chicken breast with a filling wrapped in them.

Classic de Volley cutlets with creamy mushroom sauce


  • Chicken breast – 1 piece
  • Champignons – 50 gr.
  • Cream – 250 ml.
  • Butter (fat content over 80%) – 50 gr.
  • Greens (parsley, basil, mint) – 30 gr.
  • Wheat breading (can be replaced with crushed bun crushed in a blender) – the more the better
  • White pepper, salt, onions
  • Egg – 1 pc.
  • Flour – 50 gr.

We start with the sauce – after all, he still has to cool. Fry onions in butter, while chopping (but not porridge) mushrooms: to make the sauce uniform, this is best done in a blender. Add to the already toasted onions along with a couple of a pinch of salt. The main point is to evaporate moisture from mushrooms and onions, so do not turn down the fire until a light golden hue appears on them. After – boldly pour a glass of cream, add flour and repeat the operation of evaporation of moisture: the sauce should thicken properly. Cool the hot sauce, add chopped herbs, cover and put in the refrigerator.

Now – the cutlets themselves. We divide the fillet into large and small, not forgetting to remove the longitudinal tendon and films, beat off, roll out with a rolling pin. But without fanaticism: if there are gaps in the meat, the filling sauce will not survive to the plate, leaving the cutlet while roasting. In a separate plate, breed the lezon: stir the egg until smooth with salt and pepper.
We form the cutlet, laying on a piece of rolled large fillet a tablespoon of cooled solid mushroom sauce. We cover the filling with a piece of small fillet so that it is covered with meat on all sides. The finished roll is in the egg, then in the breading – a very, very much breading – and in the pan, in the melted butter.
At the same time, we heat the oven to 180 degrees and send the fried meatballs there for 10-15 minutes and serve with a side dish of stewed vegetables. Do not wait, they need to be eaten hot, because, as Bulgakov wrote, “do not freeze the meatballs!”

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