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Breaded Chicken

Name: Breaded Chicken
Yield: 1 servings
Ingredients: Cut a tender chicken into seven pieces; roll in beaten yolks of two eggs; finely grated bread crumbs; seasoned with chopped parsley; dot the pieces with bits of butter; add a little water

From Buckeye cookery, 1892

Serves 1

Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

509Calories

44 gProtein

1 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories509 kcal

Protein44 g

Carbohydrates0.7 g

Fiber0 g

Sugars0.4 g

Total Fat46 g

Saturated Fat10 g

Monounsaturated Fat14 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol531 mg

Sodium262 mg

Potassium462 mg

Calcium77 mg

Iron3.3 mg

Magnesium46 mg

Phosphorus450 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C2.7 mg

Vitamin A230 mcg

Vitamin E1.6 mg

Vitamin K2.9 mcg

Vitamin B60.8 mg

Vitamin B121.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate57 mcg

Choline395 mg

Caffeine0 mg

Water191 g

As published

This recipe was extracted from Buckeye cookery (1892), page 155. The excerpt below is the record exactly as published.

BREADED CHICKEN. Cut a tender chicken into seven pieces as if for frying, roll in beaten yolks of two eggs, then in finely grated bread crumbs seasoned with chopped parsley, pepper and salt; place in dripping-pan, dot the pieces with bits of butter (one table-spoon in all), add a little water

Cook this with the app: pantry check, scaling, and the assistant.