Chicken Cutlets

Ingredients

• 4 cup Post Toasties
• 2 cup boiled rice
• 1 chicken
• I cup cream
• I eggs
• 2 tablespoonfuls milk

Method

1. 1

   Cut chicken for stewing, cook for one hour.

2. 2

   Cut into small pieces, add Post Toasties, boiled rice, egg, and cream.

3. 3

   Form into small cakes, dip in egg and milk, then in Post Toasties, and fry quickly in hot butter.

As published

This recipe was extracted from Recipes (Post's cereals, 1930) (1930) by Ltd Grape-Nuts Company, page 1. The excerpt below is the record exactly as published.

Chicken Cutlets 4 cup Post Toasties _ 1 chicken 2 cup boiled rice | Dipping sauce regs I eggs I cup cream 2 tablespoonfuls milk

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