Ingredients
1 1/2 lb chicken, veal or fish
2 large eggs, beaten
3/4 cup flour
3 tbsp butter
3 tbsp olive oil
1 cup water
2 package bouillion
1 lemon, squeezed
1/4 cup fresh parsley, chopped
Directions
Slice cutlets thin and pound to tenderize (except for fish, just slice
thin). Melt butter in iol and bring to med heat. Dip cutlets in
flour, then egg and sautee on both sides until golden. Remove from
pan and place on warm serving platter and keep warm. Add bouillion to
pan with water and lemon. Raise heat and cook until reduced by half.
Add lemon juice and cook 2 more min. Stir in parsley and mix well.
Pour over cooked cutlets and serve immediately with lemon wedges for
garnish. (wrv)
Servings: 1 servings
Chicken Or Veal Francese Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Historians have tracked the existance of recipes way back into ancient history, at least as far back into history as pharonic Egypt, and maybe further still. However, sadly, these old records were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language which recount 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 people feel `blissful`. As our culinary historical trip moves on a few more years we have a couple of interesting books which were published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of meals on the menues of the rich and wealthy people of that time. In the fifteenth century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including coriander, parsley, and basil. These new herbs and spices created a surge in cookery books, some of which are kept safe in private cookery archives. Over the following few hundred years, the rich families of Europe competed with each other to offer the most extravagent meals, and because of this the best cooks and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s the formal cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes that were common in the better off homes of the day. The introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken Or Veal Francese recipe.
