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X Italian Meat Dishes
Chicken Breasts Sauted #45 (with eggs, breadcrums and lemon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Ingredients

For Chicken Breasts
Breasts, cut into thin slices
Salt and pepper
Beaten eggs
Bread crumbs
Butter
Lemon

Sauce
Olive oil
Dry mushrooms
Grated cheese
Some bread crumbs
Stock or broth
A little lemon juice



Directions

"Cut the breast of a fowl in very thin slices, give them the best possible shape and make a whole piece from the little pieces that will remain, cleaning well the breast-bone, crushing and mixing these. Season with salt and pepper and dip the slices in beaten eggs, leaving them for a few hours. Sprinkle with bread crumbs ground fine and saute in butter. Serve with lemon. If you want this dish more elaborate prepare a sauce in the following way: Put some good olive oil in a frying pan, just enough to cover the bottom, and cover the oil with a layer of dry mushrooms. Sprinkle over a small quantity of grated cheese and some bread crumbs. Repeat the same operation three or four times, according to the quantity, and finally season with olive oil, salt and pepper and small pieces of butter. Put the pan over the fire and when it has begun to boil pour a small cup of brown stock or broth and a little lemon juice. Remove the same from the fire and pour it on the chicken breast that have been browned as described above."






Notes

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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