Chicken Cutlets
By: Anonymous
Published: Thursday, December 31, 2009 - 11:46pm

Ingredients




cream
lard
butter

Preparation

1 Remove fillets from two chickens; for directions, see page 245. Dip each in thick cream, roll in flour, and sauté in lard three minutes. Place in a pan, dot over with butter, and bake ten minutes. Serve with White Sauce I, to which is added one tablespoon meat extract.