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Chicken Cutlets (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 5-6 minutes to fry. Allow one cutlet for each person.
Presented as published in 1892. 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
Nutrition per serving
170Calories
6 gProtein
30 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein6.2 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.2 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol0.4 mg
Sodium289 mg
Potassium82 mg
Calcium127 mg
Iron2.1 mg
Magnesium16 mg
Phosphorus72 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate3.7 mcg
Choline0.9 mg
Caffeine0 mg
Water34 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 358. The excerpt below is the record exactly as published.
Chicken Cutlets (another way). — Take two large chickens, which have been gently stewed until done, then pressed between two dishes until cold. Kemove the flesh of the breast and wing on either side of the bone, thus making four fillets. Then take the meat imder the wings, and any nice pieces you can find, and flatten them into the shape and size of the first ; dip these cutlets into beaten egg, and strew over them bread-crumbs mixed with salt, pepper, and powdered mace. Make some gravy as in the last recipe, and keep it hot. Cut as many sijjpets of bread
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