Indian Chicken Cutlets
From The housewife's referee, 1898
Serves 1
These cutlets can also be made quite plain, with only pepper and salt; and they can also be poached instead of fried, and served with a delicate white sauce.
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 96. The excerpt below is the record exactly as published.
Indian Chicken Cutlets. — Parboil a nice plump chicken, take off all the flesh, remove the skin and sinews, beat it well up with a chopper, mix with it a teacup of finely grated breadcrumbs, a small onion chopped up very fine, the grated peel of half a lemon, a little parsley, tarragon, and chervil (also chopped). Nepaul pepper to taste, or a little chopped green chilli, a saltspoon of salt ; bind the mixture with a well-beaten egg, shape into nice-sized cutlets, egg and breadcrumb them, and fry in boiling butter a delicate golden brown. Serve with crisped parsley and fried sippets of bread
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.