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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 296) → Modernised~84% of the text changedremovedadded
40 gr. g smør (til panaden). 45 gr. hvetemel g hvetemel. 2 del. melk 1/4 del. dl melk. 0,25 dl fløte (mengden usikker i originalen). 1 egg salt pepper stk egg. 1 teske citronsaft ts sitronsaft. 300 g kokt hønsekjøt hønsekjøtt (ca. 1/2 l. ½ liter finhakket). Smørret smeltes, irøres melet, spædes salt (etter smak). pepper (etter smak). 2 stk eggeplommer (til panering). 2 ss smeltet smør (1 ss til hver eggeplomme). 2 dl kavring eller tørt brødrasp (til panering). potetpuré (til pynt rundt kotelettene). stuede erter eller stuede asparges (til fyll i midten). Smelt smøret, rør inn melet og spe med melken, gives et opkok, tages melken og fløten. Kok opp under omrøring til en tykk, glatt masse.. Ta kjelen av ilden, irøres varmen og rør inn egget, salt, pepper og salt efter smak, samt citronsaften, likeledes hønsekjøttet, der er sitronsaft.. Rør inn det ganske finhakket; blandes finhakkede, kokte hønsekjøttet og bland alt godt sammen sammen. La massen bli kald og dannes i koteletform fast.. Form massen til små koteletter — ikke for tykke; vendes i eggeblommer, irørt en spiseske tykke.. Rør 1 ss smeltet smør til inn i hver blomme, derefter eggeplomme. Vend kotelettene først i kavring og stekes eggeplommene, deretter i ovn paa kavring.. Legg kotelettene på smurt plate, stekeplate og stek dem i ovnen (ca. 200 °C) til de er pent brune. Ved anretningen lægges koteletterne efter hinanden paa fatet; brune, ca. 15–20 minutter.. Legg kotelettene etter hverandre på fatet. Sprøyt potetpuré rundt kanten av koteletterne presses potetespuré ved hjælp av en pose kotelettene med sprøite i; i sprøytepose, og fyll midten av hver kotelet fyldes kotelett med stuede erter eller stuede asparges.

Note on Modernised

Desiliter og gram er beholdt i moderne form, «kavring» er angitt som tørt brødrasp/kavring, og mengden hønsekjøtt er omregnet fra ½ liter finhakket til ca. 300 g. Stekeovnstemperatur (200 °C) er lagt til, siden originalen ikke oppgir grader.

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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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