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Chicken Cutlets

Erken's chicken cutlets from 1914: a thick panada of 40 g butter, 45 g flour, 2 dl milk and a little cream is stirred with egg, seasonings, lemon juice and about 300 g finely chopped cooked chicken, shaped into cutlets, breaded in egg yolk with melted butter and rusk crumbs, baked until browned and served with mashed potatoes and creamed peas or asparagus.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 296 (falt i det fri)

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About the dish

The recipe belongs to Erken's section on poultry and game, where cooked chicken from making soup was reused in finer dishes. The cutlets are shaped like small chops from a thick white sauce (panada) mixed with chopped chicken — a classic case of "leftovers in party dress." The amount of cream in the printed ingredient list is somewhat uncertain in the OCR; here it is interpreted as ¼ deciliter.

How to make it

  1. 1

    Make the panada

    Melt the butter, stir in the flour and thin with the milk and cream. Bring to a boil, stirring, until you have a thick, smooth mixture.

  2. 2

    Season

    Take the pan off the heat and stir in the egg, salt, pepper and lemon juice.

  3. 3

    Fold in the meat

    Stir in the fairly finely chopped cooked chicken and mix everything well. Let the mixture become cold and firm.

  4. 4

    Shape the cutlets

    Shape the mixture into small cutlets — not too thick.

  5. 5

    Bread

    Stir 1 tbsp melted butter into each egg yolk. Turn the cutlets first in the egg yolks, then in the rusk crumbs.

  6. 6

    Bake

    Place the cutlets on a greased baking sheet and bake them in the oven (about 200 °C (390 °F)) until nicely browned, about 15–20 minutes.

  7. 7

    Plating

    Arrange the cutlets in a row on the platter. Pipe mashed potatoes around the edge of the cutlets with a piping bag, and fill the center of each cutlet with creamed peas or creamed asparagus.

Changes from the original

Deciliters and grams are kept in modern form, "kavring" is given as dry breadcrumbs/rusk, and the amount of chicken is converted from ½ liter finely chopped to about 300 g. An oven temperature (200 °C (390 °F)) has been added, since the original gives no degrees.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 296) → 1949 (korrekturlest, s. 329)~40% av teksten endretfjernetlagt til
Hønsekotøletter. 40 gr. smør 45 gr. hvetemel 2 del. melk 1/4 ¾ del. fløte 1 egg salt pepper 1 teske citronsaft teskje sitronsaft kokt hønsekjøt hønsekjøtt (ca. 1/2 l. finhakket). Smørret ½ l.) finhakket. Smøret smeltes, irøres melet, spædes spes med melken, gives gis et opkok, tages tas av ilden, varmen, irøres egget, pepper og salt efter smak, samt citronsaften, sitronsaften, likeledes hønsekjøttet, der er ganske finhakket; blandes godt sammen og dannes i koteletform — ikke kotelettform—ikke for tykke; vendes i eggeblommer, eggeplommer, irørt en spiseske spiseskje smeltet smør til hver blomme, plomme, derefter i kavring kavring, og stekes i ovn paa på smurt plate, plate til de er pent brune. Ved anretningen lægges koteletterne legges kotelettene efter hinanden paa hinannen på fatet; rundt kanten av koteletterne kotelettene presses potetespuré potetpuré ved hjælp hjelp av en pose med sprøite i; i midten av hver kotelet fyldes med kotelett fylles stuede erter eller stuede asparges.

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Frequently asked questions

What do I use as the chicken in the cutlets?
Ready-cooked chicken, about 1/2 liter finely chopped. So it's a good way to use up leftovers from a boiled hen.
How do I bread and cook them?
Shaped into cutlets – not too thick – turned in egg yolk with a tablespoon of melted butter added per yolk, then in rusk crumbs. Baked in the oven on a greased sheet until nicely browned.
How are they plated according to the original recipe?
The cutlets are laid in a row on the platter, and mashed potatoes are piped with a bag and tip around the edge of each cutlet. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 296.
What do the cream, lemon juice and egg do in the mixture?
The egg binds the mixture, cream and milk give a supple white-sauce base of butter and wheat flour, and 1 teaspoon of lemon juice brightens the flavor together with salt and pepper.

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