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Chicken Cutlets
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Pieces of cold veal can be prepared similarly.
Presented as published in 1880. 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
287Calories
7 gProtein
34 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein7.3 g
Carbohydrates34 g
Fiber2.1 g
Sugars3 g
Total Fat14 g
Saturated Fat7.4 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol41 mg
Sodium754 mg
Potassium126 mg
Calcium101 mg
Iron2.3 mg
Magnesium21 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C0.8 mg
Vitamin A117 mcg
Vitamin E0.4 mg
Vitamin K15 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate64 mcg
Choline28 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 175. The excerpt below is the record exactly as published.
Chicken Cutlets. Season pieces of cold chicken or turkey with salt and pep- per. Dip in melted butter ; let this cool on the meat, and dip in beaten egg and in fine bread crumbs. Fry in butter till a delicate brown. Serve on slices of hot toast, with either a white or curry sauce poured around. Pieces of cold veal make a nice dish, if prepared in this manner. Broiled Liver. Cut in slices and dip in melted butter, and lightly in flour. Broil over a bright fire eight or ten minutes. Liver, Pried in Crumbs. Season slices with salt and pepper
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