Recipe For Cooking Chicken Cutlets - Parker House Style
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 300 of 825.
Prepare a croquette mixture, using the formula given for chicken and sweetbread croquettes, but omitting the sweetbreads at choice. Form the chilled mixture into cutlet shapes, dip into a yolk of egg, beaten and diluted with one tablespoonful of melted butter to each yolk of egg, then into fine bread crumbs, dispose on a buttered baking pan, agate preferred, some little distance apart. Pipe a duchess potato mixture on to the edge of the cutlets, brush with beaten yolk of egg and reheat in the oven; fill the open centres with buttered peas or asparagus tips. The asparagus tips may be mixed with Hollandaise sauce. Note that the yolks of eggs only are used in egging and that the cutlets are not double-breaded.