Fowl Cutlets
six cutletsIngredients
Directions
Prepare the cutlets
Cut up the fowl and remove the bones.
Flatten the legs, wings, breast, and meat into six cutlets.
Pound the remaining meat with a little salt and gravy.
Brush the cutlets with the egg.
Spread the minced meat on top of the cutlets.
Dredge fried breadcrumbs over the cutlets.
Fry and serve
Fry the cutlets until they are light brown.
Serve with or without gravy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg
- Brushed on the cutlets to help the fried breadcrumbs adhere.
- Fried breadcrumbs
- Form a crisp coating that browns when the cutlets are fried.
- Fowl
- Provides the meat that is flattened into cutlets and minced for the topping.
The step that matters
Fry the cutlets until they are light brown. Frying only until light brown keeps the coating crisp and the meat moist, while over-frying dries the meat and can scorch the breadcrumbs.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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