The French term "de volaille" means literally "of poultry" and denotes almost exclusively chicken dishes in French cookbooks. The name "côtelette de volaille" means thus simply "chicken cutlet". Despite the original French name, the Russian recipe is unknown in French cuisine, where the term "côtelette de volaille" refers to chicken breasts in general and is used nearly synonymously with chicken "filet" or "suprême". The French term also denotes a minced chicken cutlet-shaped patty. The general Russian term for chicken cutlets, "kurinaya kotleta" (куриная котлета), refers predominantly to such minced cutlets, whereas "kotleta de-voliay" () is applied exclusively to the stuffed chicken breast dish. The latter name appears in the pre- and post-revolutionary Russian literature (in cookbooks as well as in fiction) since the beginning of the 20th century and is usually mentioned as a common restaurant dish.