2 lb chicken, boned
1/2 cup bread crumbs
1 tsp salt
1/8 tsp pepper
2 each eggs, beaten
1/2 cup parmesan cheese
1 tsp oregano
1 cup white wine
3/4 cup salad oil
Directions
Pound chicken till thin. Pat dry and cut into pieces. Combine bread
crumbs, parmesan cheese, spices and salt. Set aside. Beat eggs in a
shallow dish. Dip chicken into egg, then into the crumb mixture,
coating both sides. Heat oil in skillet. Saute' chicken until brown -
about 3 minutes each side. Remove to a warm platter. Drain fat, Stir
in wine scraping up brown residue until boil. Pour over chicken.
Servings: 6 servings
Chicken Parmesan Ii Recipe brought to you by Recipe Ideas
Categories: Cheese; Chicken; Poultry
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into ancient history, in fact as far into history as the Egyptians, and maybe even further. However, sadly, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians are some ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into Roman times 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, a very modern way of dining. Aspicius recounts how the cooks of Roman times used a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Over the succeeding few centuries, the rich families of the West strove to serve up the most extravagent banquests, and consequentially chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. The TV revolution brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Parmesan Ii recipe.
