Chicken Breasts Sautés
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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 sauté 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.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Grater