gemini
6 Mar 2008
Food / 'de volaille' - I need the recipe for what sounds like devil eye?? [9]
You can try Chicken Kiev like Cyg says but I think the traditional Polish De Volaille is slightly different.
Just use some chicken breast which you thin and flatten out with a special meat hammer.
Season the breast with salt and pepper and put a knob of butter in the middle and a little bit of dried marjoram.
Roll up the chicken breast and secure with a tooth pick.
Then roll your chicken breast into flour and tap of any excess flour, roll it into a beaten egg and then cover it in breadcrumbs.
Fry in a pan with plenty of butter until golden brown and cooked through.
I think a Chicken Kiev has garlic butter in it but I was told that, surprisingly enough, in the Polish version no garlic is used.
But then everybody here might have his/her own recipe.
You can try Chicken Kiev like Cyg says but I think the traditional Polish De Volaille is slightly different.
Just use some chicken breast which you thin and flatten out with a special meat hammer.
Season the breast with salt and pepper and put a knob of butter in the middle and a little bit of dried marjoram.
Roll up the chicken breast and secure with a tooth pick.
Then roll your chicken breast into flour and tap of any excess flour, roll it into a beaten egg and then cover it in breadcrumbs.
Fry in a pan with plenty of butter until golden brown and cooked through.
I think a Chicken Kiev has garlic butter in it but I was told that, surprisingly enough, in the Polish version no garlic is used.
But then everybody here might have his/her own recipe.