Breaded Cutlets

Ingredients

• dissolved butter
• whole beaten egg
• very fine white (dry) bread crumbs
• pepper
• salt
• grated cheese
• minced ham
• truffles

Method

1. 1

   Trim the cutlets, dip them in dissolved butter or beaten egg, roll in bread crumbs, and fry in boiling fat until delicately colored.

2. 2

   Drain well before serving.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 18. The excerpt below is the record exactly as published.

dissolved butter or whole beaten egg, then rolled in very fine white (dry) bread crumbs, and fried in boiling fat till delicately coloured, when they must be well drained ; in this case the cutlet should be trimmed straight from B to D, not in a curve as at E (see Fig. 1). These breaded cutlets can be served with any vegetables, or vegetable puree, to taste ; or indeed the preceding recipes may be adapted to them ; very often the bread crumbs are seasoned with pepper and salt (or quatrc epices), and sometimes with grated cheese, minced ham, truffles

Cook this with the app: pantry check, scaling, and the assistant.