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Chicken Cutlets  Bill Karpus
 May 22, 2007 15:28 PDT 


Chicken Cutlets

2 cups cooked chicken
4 tablespoons chopped mushrooms
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon parsley
1/2 teaspoon onion juice
1 tablespoon lemon juice
2 tablespoons butter or other fat
1 tablespoon flour
1 cup milk or cream
4 eggs

Mix the chicken, mushrooms, salt, pepper, parsley and the
onion and lemon juice. Make a white sauce with the fat, flour
and milk or cream. Add the chicken, and cook for three minutes.
Stir in two of the eggs beaten until light. Take from the fire
immediately, pour into a greased, flat dish and set in a cold
place for an hour or so. The colder the mixture becomes, the
better it may be handled. Shape into cutlets, either in molds
or with a knife, and sprinkle both sides of each cutlet with
fine crumbs. Beat the other two eggs in deep plates. Dip the
cutlets in the egg, then in crumbs, put them in a frying basket,
not crowding them, and cook in deep fat for two minutes. Serve
with Bechamel or mushroom sauce.

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