Chicken Cutlets
From Tempting dishes for small incomes, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 7. The excerpt below is the record exactly as published.
Chicken Cutlets. Trim the remains of a cold roast or boiled fowl into nice cutlets. Cut pieces of bread the same size and shape. Fry the bread to a pale brown in butter and put in the oven with the door open to keep warm. Dip the cutlets in melted butter mixed with the beaten yolk of an egg, roll in bread-crumbs, season with salt and pepper
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