Chicken Cutlets

Ingredients

• four pieces of chicken
• boiling water or broth well seasoned
• cracker-dust
• lard or butter

Method

1. 1

   Cut off the legs and breast meat of the chicken.

2. 2

   Parboil the cutlets in seasoned broth for five minutes, then cool under weight.

3. 3

   Trim and shape, bread each cutlet, and fry in lard or butter.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 461. The excerpt below is the record exactly as published.

Chicken Cutlets, — Cut off legs of a chicken with all the meat that can be obtained by cutting close to the bodv, and also the breast meat attached. This will give four pieces of chicken with a bone in each one which must be scraped up like cutlet bones with plenty of meat at the end of it, the same as a lamb chop. The leg cutlets consist of drumstick and second joint; the others have the fillet or breast and the wing bone. Chop off the knob ends. The bone of second joint shoula be loosened from meat, all meat pushed to one side cf it, and the bone pushed through a hole made in edge of meat — to make it look like a lamb chop — and the ends of bones should be scraped clean for about an inch. When all are prepared, parboil by dropping the cutlets in boiling water or broth well season- ed, or they lose their shape. When they have boiled five minutes lay them flat on dish or pan, put other dish and a heavy weight on top and let them get quite cold. After that trim and shape them neatly. Single-bread each cutlet, using cracker-dust, and fry in lard or butter

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