Broiled Chicken Cutlets

Breaded chicken breast fillets with Spanish sauce.

Cut off the larger fillets of four chickens without injuring the small fillets; cut the wishbone in halves, take off the small fillets, remove the skin and make them into the shape of hearts, sticking the wishbones into the ends or points so as to make them look like cutlets. Sprinkle them with plenty of salt and pepper, brush them on both sides with egg and cover with breadcrumbs; next dip them into melted butter, then into crumbs again, smooth them over with a knife and broil over a good fire until of light brown. Pour some Spanish sauce on a dish, put the cutlets on it and serve. If preferred, they may be fried in butter.