Breaded Chicken

Original Recipe

Prepare young chickens as for fricassee by cutting them into pieces. Dip each piece in beaten egg, then in grated bread crumbs or rolled cracker; season them with pepper and salt and a little minced parsley. Place them in a baking pan and put on the top of each piece a lump of butter, add half of a cupful of hot water; bake slowly, basting often. When sufficiently cooked take up on a warm platter. Into the pan pour a cup of cream or rich milk, a cupful of bread crumbs. Stir it well until cooked, then pour it over the chicken. Serve while hot.

Ingredients

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  • 10 egg
  • 1 little minced parsley
  • 1 baking pan and put on the top of each piece a lump of butter
  • 1 cupful of hot water
  • 1 warm platter
  • 1 cup of cream or rich milk
  • 1 cupful of bread crumbs

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Required Gear

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Baking Dish

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Instructions

  1. 1

    Prepare young chickens as for fricassee by cutting them into pieces.

  2. 2

    Dip each piece in beaten egg, then in grated bread crumbs or rolled cracker; season them with pepper and salt and a little minced parsley.

  3. 3

    Place them in a baking pan and put on the top of each piece a lump of butter, add half of a cupful of hot water; bake slowly, basting often.

  4. 4

    When sufficiently cooked take up on a warm platter.

  5. 5

    Into the pan pour a cup of cream or rich milk, a cupful of bread crumbs.

  6. 6

    Stir it well until cooked, then pour it over the chicken.

  7. 7

    Serve while hot.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)