Chicken de Volaille (Kotlet de Volaille) with potatoes and boiled carrots

Preparing the butter: Mix the cold butter with the pressed garlic, parsley, and a pinch of salt and pepper. Shape the mixture into 4 oblong logs and place them in the freezer while you prepare the meat.

Preparing the meat: Gently pound each chicken breast fillet—covered with plastic wrap—until thin (be careful not to tear the meat). Season with salt and pepper.

Rolling: Place a frozen butter log near the edge of each piece of meat. Fold the sides inward (like a croquette), then roll it up tightly into a cylinder.

Coating and frying: Coat each piece, in order, in flour, beaten egg, and breadcrumbs. To ensure the butter does not leak out, you can repeat the egg and breadcrumb coating process (double-coating).  Fry in deep, well-heated fat (approx. 175°C) for about 4–5 minutes on each side until golden brown.

2. Classic mashed potatoes

Preparation: Peel and wash the potatoes, then boil them in salted water until soft. Drain, add the butter and milk. Mash thoroughly or pass through a potato ricer until smooth and velvety.

3. Sweet boiled carrots

Preparation: Peel the carrots and cut them into cubes or slices. Place in a pot, add just enough water to barely cover the vegetables, then add the butter, sugar, and a pinch of salt. Cover and cook over low heat until the carrots are tender (approx. 15–20 minutes) and the water has partially evaporated, creating a glossy glaze. Tip: If you like, you can add cooked green peas toward the end, or thicken the liquid with a little flour and butter (a roux).