1 oz blanched almonds, ground
1 tbsp bread crumbs, plain, dried
1 1/2 tsp parmesan cheese, grated
1/8 tsp salt
1/8 tsp basil leaves
8 oz chicken cutlets, divided 1/2
1 tbsp skim milk
1 tbsp vegetable oil
2 lemon wedges
Directions
Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper
combine ground almonds, bread crumbs, cheese, salt and basil. Dip 1
chicken cutlet into milk, then into crumb mixture, coating both sides
evenly; repeat procedure with remaining cutlet, being sure to use all
of milk and crumb mixture. Heat oil in skillet. Add chicken and
coat, turning once, until browned on both sides, 3 to 4 minutes on
each side. Serve with lemon wedges. Per serving (each cutlet): 289
cal.; 16 g. fat; 67 mg. cholesterol. WW:
3 Pro; 1 1/2 fat; 110 cal.
Servings: 2 servings
Almond Crumb Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Nut; Poultry
The History of Recipes
Written recipes as a concept can be observed way back into distant history, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these early cookbooks were just simple hieroglyphic instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to food historians are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books dating from the fourteenth century - a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are not about the spicy food that we all know today, but instead descriptions of the types of food prepared by the cooks of the upper classes of that time. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices like coriander, basil and rosemary. These new herbs and spices was responsible for an increase in books on cooking, most of which are now in academic collections. Over the following few centuries, the wealthy families of Europe tried to serve the most exotic banquets, and consequentially the best chefs and their recipes could command a high salary. Even so, it was during the nineteenth century that fine cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, trying out, and writing down recipes to allow everyone to enjoy them. The arrival of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Almond Crumb Chicken recipe.
