(yield: 25—3 oz, cutlets)
fry: 3-4 minutes
deep fat fryer 360-375 degrees f.
3 lbs, (3-4 5lb hens) cooked chicken
1/3 c. chicken fat or butter
3/4 c. flour
1 t. salt
1 c. milk, cold
2 c. chicken stock, hot
4 eggs beaten
coating
2 eggs
1/2 c milk
6 oz bread crumbs
procedure:
1. finely chop chicken,
2. use fat, flour, salt, 1 c. milk and chicken stock to make a thick white sauce (see recipe),
3. when sauce is thickened, add eggs, stir to blend. cook 10 minutes,
4. add chicken, mix lightly.
5. measure with a number 12 dipper (approximately 1/3 c, or 2-1/2 to 3 02,) onto a lightly greased sheet pan. chill.
6. flatten into oval shapes, dip in egg and crumbs, chill again not less than 2 hours,
7. fry in deep fat.
Source: KJFSC