Chicken Cutlets (A recipe of Provence)

Ingredients

• the meat of a fowl, to make 2 cupfuls
• 2 ounces of butter
• salt
• pepper
• J^ cup of rich milk or cream

Method

1. 1

   Chop the cooked meat finely.

2. 2

   Add butter, salt, pepper, and milk or cream.

3. 3

   Divide into balls, flatten like chops, dip in egg or breadcrumbs, and fry in hot fat.

4. 4

   Arrange on a dish with tomato sauce.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 29. The excerpt below is the record exactly as published.

CHICKEN CUTLETS. (A recipe of Provence.) Chop very fine the meat of a fowl, to make 2 cupfuls ; it must be cooked first. Add 2 ounces of butter, salt, pepper, and J^ cup of rich milk or cream

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