Côtelette de volaille

Côtelette de volaille is a popular dish in French cuisine that consists of a chicken cutlet, often breaded and fried or baked. The term "côtelette" translates to "cutlet" in English, and "volaille" means poultry, which in this context usually refers to chicken. This dish is known for its crispy exterior and tender, juicy interior, making it a favorite among many.

Preparation

The preparation of Côtelette de volaille involves several steps. First, the chicken breasts are flattened with a meat mallet to ensure even cooking. They are then seasoned with salt, pepper, and sometimes other herbs and spices according to the chef's preference. The seasoned chicken cutlets are dredged in flour, dipped in beaten eggs, and coated with breadcrumbs. This process, known as pané, creates a crispy outer layer when cooked.

The breaded chicken cutlets can be cooked in several ways, with frying and baking being the most common. Frying in a pan with oil yields a golden, crispy exterior, while baking is considered a healthier alternative that still achieves a satisfying crunch.

Variations

There are numerous variations of Côtelette de volaille across different regions and countries. Some recipes incorporate additional ingredients into the breading mixture, such as grated Parmesan cheese or finely chopped herbs, to enhance the flavor. Others may stuff the chicken cutlets with fillings like ham and cheese, a variation known as Cordon Bleu.

In some regions, Côtelette de volaille is served with a variety of sauces, such as béchamel, mushroom, or tomato-based sauces, adding another layer of flavor to the dish. It is commonly accompanied by side dishes like mashed potatoes, steamed vegetables, or salads.

Cultural Significance

Côtelette de volaille holds a place in both everyday dining and special occasions within French cuisine. Its versatility and ease of preparation have made it a beloved choice for family dinners, while its elegant presentation also suits more formal gatherings.

See Also

• French cuisine
• Chicken as food
• Breading
• Cordon Bleu (dish)