|Chicken stock||2 Cup (32 tbs)|
|Egg yolks||3 , beaten|
|Diced cooked chicken||3 Cup (48 tbs)|
|Mushrooms||12 , diced|
|Whole egg||1 , beaten|
|Fat||1 Cup (16 tbs) (For Deep Frying)|
Mix the flour with 1/4 cup of the chicken stock.
Add this to the rest of the heated stock.
Stir until it is thickened.
Add the egg yolks to the sauce.
Add the chicken, mushrooms, and seasonings.
Stir constantly as the mixture cooks for 5 minutes.
Cool and then chill the mixture for several hours so it becomes stiff.
Shape the mixture into cutlets.
Dip each cutlet into the beaten whole egg and then into the bread crumbs.
Chill the battered mixture again.
Fry the cutlets in deep fat, and serve.
Serving size: Complete recipe
Calories 1728 Calories from Fat 620
% Daily Value*
Total Fat 69 g106%
Saturated Fat 20 g100%
Trans Fat 0 g
Cholesterol 1303.2 mg434.4%
Sodium 2032 mg84.7%
Total Carbohydrates 74 g24.7%
Dietary Fiber 4.4 g17.4%
Sugars 12.3 g
Protein 194 g387.5%
Vitamin A 25.6% Vitamin C 36.8%
Calcium 23.6% Iron 75%
*Based on a 2000 Calorie diet