Previous Recipe | Up To Page | Recipe Index | Random Recipe | Next Recipe

Categories: Stovetop - Chicken - Main - Meat
Recipe Full Resolution

Ingredients

Ingredient Amount Notes
Chicken Breasts 6 Bonesless, skinless
Heavy Cream 2 cups  
Eggs 4 yolks  
Salt 2½ tsp  
White Pepper ½ tsp  
Bread Crumbs 1 cup Dry
Butter ¼ lb  

Method

  1. Pound Chicken flat
  2. Soak in cream for 1 hour
  3. Romve from cream
  4. Repeat pounding and soaking until chicken has been pounded and soaked 4 times total
  5. Drain and shape into cutlets
  6. Beat egg yolks together with salt and pepper
  7. Dip chicken into egg
  8. Roll chicken lightly in bread crumbs
  9. Heat butter in skillet
  10. Place chicken in butter until lightly browned on all sides and done

Notes From Gran

  • Serve with Asparagus covered with Hollaindaise Sauce

Modern Notes

*

Edit this recipe

Previous Recipe | Up To Page | Recipe Index | Random Recipe | Next Recipe