Traditional Polish Devolay Cutlets Recipe | Step-by-Step Guide

Devolay cutlets, known as kotlet de volaille in Polish, are a classic Polish take on the French chicken Kiev. With a crispy breadcrumb coating and a rich, buttery herb filling, these cutlets are cherished in Polish cuisine. Whether you’re looking to impress with authentic European flavors or simply craving a crispy, savory meal, this detailed guide on Devolay cutlets has you covered!

Table of Contents

1. What Are Devolay Cutlets?
2. Ingredients for Polish Devolay Cutlets
3. Step-by-Step Guide to Making Devolay Cutlets
4. Tips for the Perfect Devolay Cutlet
5. Allergens in Devolay Cutlets
6. Nutritional Value of Devolay Cutlets
7. FAQs about Devolay Cutlets

What Are Devolay Cutlets?

Devolay cutlets, sometimes simply called devolay, are breaded chicken cutlets with a savory butter and herb filling. While its origins trace back to the French côtelette de volaille, Poland has adopted and popularized this delicious recipe, adding its unique touches. In Polish homes and restaurants, devolay cutlets are often served with mashed potatoes, cabbage salad, or even a light soup.

Ingredients for Polish Devolay Cutlets

Here are the traditional ingredients used to make the perfect Devolay cutlets:

Chicken and Filling

• Chicken breast (boneless, skinless) – 2 large pieces
• Unsalted butter – 3 tablespoons
• Fresh parsley – 1 tablespoon, chopped
• Fresh dill – 1 tablespoon, chopped
• Garlic – 1 clove, minced (optional for extra flavor)
• Salt and pepper – to taste

Coating

• Flour – ½ cup
• Eggs – 2 large
• Breadcrumbs – 1 cup (preferably unseasoned)
• Salt and pepper – to taste

Frying

• Cooking oil (vegetable oil or sunflower oil) – ½ cup for frying

Step-by-Step Guide to Making Devolay Cutlets

Follow these steps to prepare Devolay cutlets that are crispy on the outside and juicy on the inside!

Step 1: Prepare the Butter Filling

1. Soften the butter by leaving it at room temperature for 15–20 minutes.
2. Mix the softened butter with chopped parsley, dill, and minced garlic (optional). Add salt and pepper to taste.
3. Shape the butter mixture into a small rectangular log, wrap it in plastic wrap, and refrigerate it until solid (about 15–20 minutes).

Step 2: Prepare the Chicken

1. Flatten the chicken breasts by placing them between two sheets of plastic wrap and gently pounding them with a meat mallet or rolling pin. Aim for a thin, even thickness, about 1/4 inch.
2. Season both sides of the chicken with salt and pepper.

Step 3: Add the Butter Filling

1. Remove the butter log from the fridge and slice it into equal portions (about 1–2 inches each).
2. Place one piece of butter in the center of each chicken breast.
3. Fold the sides of the chicken breast over the butter, then roll it up, sealing the butter inside as tightly as possible.

Step 4: Coat the Cutlets

1. Place flour, beaten eggs, and breadcrumbs in three separate bowls.
2. Coat each chicken roll first in flour, then egg, and finally breadcrumbs, making sure to press the breadcrumbs onto the chicken for an even coating.

Step 5: Fry the Devolay Cutlets

1. Heat cooking oil in a large skillet over medium heat.
2. Fry the cutlets for 4–5 minutes on each side or until golden brown and crispy.
3. Remove the cutlets and place them on a paper towel-lined plate to drain any excess oil.

Step 6: Bake (Optional)

For added juiciness and to ensure the butter doesn’t leak, you can bake the cutlets at 350°F (175°C) for an additional 5–7 minutes after frying.

Tips for the Perfect Devolay Cutlet

• Seal Tightly: To prevent butter leakage, wrap the chicken tightly around the filling.
• Rest Butter Before Adding: Chilling the butter helps it stay firm, minimizing the chances of it melting out during cooking.
• Oil Temperature: Ensure the oil is hot enough for a crispy exterior, but not too hot, as this can burn the breadcrumbs.

Allergens in Devolay Cutlets

Devolay cutlets contain several common allergens, so those with food sensitivities should take note of the following:

• Dairy: The butter in the filling is a dairy product. Substitute with a dairy-free spread if needed.
• Eggs: Eggs are used in the breading process. Use an egg substitute if allergic.
• Gluten: Breadcrumbs and flour in this recipe contain gluten. Gluten-free breadcrumbs and flour can be used as alternatives.

Nutritional Value of Devolay Cutlets

Here’s a breakdown of the approximate nutrition per serving (based on a single cutlet):

Note: Nutritional values may vary slightly depending on portion sizes and specific ingredients.

FAQs about Devolay Cutlets

Q1: Can I prepare Devolay cutlets in advance?
Yes! You can assemble and coat the cutlets, then store them in the fridge for up to 12 hours before frying.

Q2: What are some traditional sides for Devolay cutlets?
Polish side dishes like mashed potatoes, sauerkraut, cabbage salad, or pickled cucumbers complement Devolay cutlets perfectly.

Q3: Can I bake Devolay cutlets instead of frying?
Absolutely. While frying offers a classic taste, baking at 375°F (190°C) for 25–30 minutes will also yield a delicious, slightly lighter version.

Q4: How can I prevent the butter from leaking out?
Wrap the chicken tightly, chill the butter beforehand, and use toothpicks if necessary to secure the edges.

Q5: Are Devolay cutlets gluten-free?
They are not gluten-free as traditionally prepared, but using gluten-free flour and breadcrumbs can make them suitable for those with gluten sensitivities.

Q6: Is there a vegetarian version of Devolay cutlets?
While the traditional recipe uses chicken, a vegetarian version can be made by using thick slices of firm vegetables like eggplant or portobello mushrooms, filled with herb butter and breaded similarly.

Polish Devolay cutlets offer a delicious taste of Polish cuisine that’s easy to make and even easier to enjoy. Perfect for family dinners, special occasions, or even casual gatherings, these crispy, flavorful cutlets are sure to become a household favorite.