Ingredients
4 each chicken breast halves, skin
3/4 cup parmesan, freshly grated
2 tbsp parmesan, freshly grated
3/4 cup breadcrumbs, fresh white
1 tbsp parsley, minced fresh
1/8 tsp salt
1/8 tsp pepper, freshly ground
1 each egg
1/2 cup milk
2 cup olive oil
2 tbsp butter, unsalted
2 tbsp lemon juice, fresh
1 each lemon, quartered
1 parsley springs, fresh
Directions
Flatten chicken breasts between sheets of waxed paper to thickness of
3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs,
minced parsley, salt and pepper in large bowl. Whisk egg with milk in
medium bowl to blend. Dip chicken into egg, then into breadcrumb
mixture, coating completely and pressing to adhere. Shake off excess
breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add
chicken and cook until golden brown and cooked through, about 4
minutes per side. Using tongs, transfer to paper towels and drain.
Transfer chicken to platter. Melt butter in small saucepan. Mix in
lemon juice and pour over chicken. Garnish with lemon wedges and
parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and
breadcrumbs makes too much coating for 4 chicken breasts, so I
reduced the amounts to 1/2 cup each- which is still about enough for
6 breasts. I use Bertolli Extra Light olive oil for frying, and just
enough to cover the bottom of the skillet.
Servings: 4 servings
Chicken Milanese Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to read the history of meal recipes way back into ancient history, in truth as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to academics are a few clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were divided into starters, main course and afters, a style of dining still practiced today. Aspicius also describes how the Roman chefs used many different herbs, including a few you will know like bay, rue and dill. As we move on, we have a couple of interesting cookery books which appeared in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the curry that is popular today, but rather recipes for the types of food on the menus of the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including rosemary and coriander. These new herbs and spices prompted an explosion in recipe manuscripts, many of which are kept safe in private collections. For the centuries that followed, the rich families of the West strove to serve the most extravagent banquests, and because of this chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications were greatly in demand as a result of higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Chicken Milanese recipe.
