Chicken Breasts, Sauté
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- chicken (or capon) breasts
- eggs
- fine breadcrumbs
- butter
- lemon
- truffles
- dried mushrooms
- meat gravy or broth
- salt and pepper
Instructions
- Slice the breasts paper-thin (pressing scraps into a piece), season, and steep in beaten egg for some hours.
- Coat in fine breadcrumbs and cook in butter in a sauté or flat pan.
- Serve plain with lemon juice, or make a truffle sauce: layer truffle slices with a little Parmesan and breadcrumbs in oil, finish with oil, salt, pepper and butter.
- Boil the truffle sauce briefly, moisten with a ladle of gravy or broth and a little lemon, and pour over the browned breasts (dried mushrooms may replace truffles).