Chicken Cutlets

Ingredients

• if cups cold chicken
• 1 cup thick white sauce
• 4 eggs
• i cup fine bread crumbs
• Pepper and salt

Method

1. 1

   Put the white sauce hot in a granite saucepan, stir in the meat, add the beaten eggs, mix thoroughly, beating constantly for three minutes, then pour into a shallow dish to cool.

2. 2

   When stiff, lift a tablespoon of the mixture, drop into flour and roll lightly into pyramid shape.

3. 3

   Dip in a beaten egg, to which two tablespoons of water have been mixed.

4. 4

   Then roll in sifted dried bread crumbs.

5. 5

   Fry in deep lard and serve standing up in a platter with a garnishing of parsley.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 46. The excerpt below is the record exactly as published.

CHICKEN CUTLETS if cups cold chicken 1 cup thick white sauce 4 eggs i cup fine bread crumbs Pepper and salt

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