Chicken Cutlets Recipe

• 1 pint of cooked chicken, coarsely minced
• 1 c. heavy cream
• 3 Tbsp. butter
• 1 Tbsp. flour
• 1 tsp. salt
• 4 Tbsp. mushrooms, finely minced
• 4 Large eggs
• 2 c. bread crumbs
• 1/4 tsp. Bell seasoning or possibly powdered sage
• 1/2 tsp. pepper
• 1/2 tsp. onion juice or possibly onion pwdr
• 1 tsp. parsley, minced

1. Combine chicken with salt, Bell's seasoning or possibly sage, pepper, onion juice or possibly pwdr, lemon juice, and minced mushrooms; put the cream on the stove in a large skillet; beat the flour and butter together till smooth and light, and when the cream begins to boil, stir this into it; stirring constantly till the sauce boils again.
2. Add in the seasoned chicken and cook for three min; beat two of the Large eggs till light and stir them into the boiling ingredients.
3. Remove from heat immediately and pour into a flat dish, to cold in the refrigerator for an hour or possibly so.
4. Butter a cutlet mould or possibly hamburger press thoroughly and sprinkle some crumbs into it; pack with the chicken, and then give the press a tap on the table to make the cutlet drop out.
5. The press is buttered only once, but is sprinkled with crumbs each time a new cutlet is formed.
6. When all the chicken has been used, beat the two remaining Large eggs in a deep plate and put some of the crumbs in another plate.
7. Drop the cutlets into the Large eggs first, and then into the crumbs.
8. At serving time put them into a deep fryer, at about 360 degrees, and being careful not to crowd them, fry for two min.
9. Drain well on paper towels and serve with mushroom or possibly Bechamel sauce.
10. *Form with the hands if you do not have a mould, hamburger press or possibly meatball scoop.
11. These are great for picnics and take-along lunches!

chicken, heavy cream, butter, flour, salt, mushrooms, eggs, bread crumbs, bell seasoning, pepper, onion juice, parsley

Taken from cookeatshare.com/recipes/chicken-cutlets-33693 (may not work)