kycklingfilé

Kycklingfilé is a traditional Swedish dish consisting of breaded and fried chicken cutlet. The term "kyckling" translates to "chicken" in English, while "filé" refers to the cutlet or fillet of meat, typically boneless and pounded thin. This dish is a staple in Swedish cuisine, often served as part of a smörgåsbord (Swedish buffet) or as a main course in home cooking.

The preparation of kycklingfilé involves pounding a chicken breast or thigh to an even thickness, which ensures even cooking. The meat is then coated in a mixture of flour, eggs, and breadcrumbs, sometimes seasoned with salt, pepper, and other spices. The breaded cutlet is then pan-fried until golden brown and crispy on the outside while remaining juicy inside. Variations may include the addition of herbs like dill or parsley, or the use of different breading techniques such as a double-coating for extra crispiness.

Kycklingfilé is commonly served with a variety of accompaniments, including lingonberry jam, mashed potatoes, boiled potatoes, or a simple salad. It is also frequently paired with a light, tangy sauce such as remoulade, a mayonnaise-based condiment flavored with mustard, capers, and herbs. In modern Swedish cuisine, the dish has been adapted in various ways, including the use of different proteins like turkey or pork, as well as creative breading combinations.

The dish reflects Sweden’s practical and hearty culinary traditions, emphasizing simplicity and the use of fresh, high-quality ingredients. While kycklingfilé is widely enjoyed across Sweden, it is particularly associated with the southern regions, where it is a beloved comfort food. Its preparation remains a common skill taught in Swedish home economics classes, highlighting its cultural significance in everyday life.