Poached Fillets of Chicken

Ingredients

• fillets of chicken
• greased paper

Method

1. 1

   Lift the fillets, remove the sinews of the flesh, place in a greased saucepan, season very lightly with salt, place the fillets in it and cover with greased paper.

2. 2

   Let 'sweat' very slowly for 5 minutes each side.

3. 3

   Or season with salt, brush over with beaten egg and pass through breadcrumbs, flatten, then fry in oil to a golden colour (10 minutes).

4. 4

   Drain before serving.

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 62. The excerpt below is the record exactly as published.

Poached Fillets of Chicken Lift the fillets, remove the sinews of the flesh, place in a greased saucepan, | season very lightly with salt, place the © fillets in it and cover with greased paper

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