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Fowl Cutlets

Fowl cutlets are flattened pieces of poultry coated in egg and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fowl Cutlets

six cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cut up the fowl and bone it.

  2. Flatten the legs, wings, breast, and meat into six cutlets.

  3. Pound the remaining meat with a little salt and 1 tablespoon of gravy.

Coat and fry

  1. Brush the cutlets with the egg.

  2. Top the cutlets with the minced meat.

  3. Dredge with fried breadcrumbs.

  4. Fry until light brown.

Serve

  1. Serve with or without gravy.

Recipe from a historical cookbook (Internet Archive).

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

Fowl
Provides the lean meat that forms the body of each cutlet.
Egg
Acts as a binder that helps the breadcrumb coating adhere to the cutlets.
Fried breadcrumbs
Form a crisp, browned outer crust when fried.
Gravy
Adds moisture and savory flavor to the pounded minced meat topping.

The step that matters

Fry until light brown. Frying at the right heat sets the egg and breadcrumb coating into a crisp crust while the meat cooks through. Too little heat leaves the coating greasy and soggy, while too much browns the outside before the inside is cooked.

“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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