Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Chicken fillets à la princesse

Chicken fillets à la princesse: whole chicken breasts are salted and drizzled with lemon, brushed with egg, breaded in grated Parmesan, browned quickly in clarified butter and finished under a lid in a very hot oven for about 10 min. Served piled high with browned butter and a strong tomato sauce seasoned with Parmesan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 292 (falt i det fri)

Be the first to rate

About the dish

This variant breads the chicken fillets in grated Parmesan instead of breadcrumbs and serves them with a strong tomato sauce – an Italian-inspired turn in Erken's otherwise French-influenced poultry chapter.

How to make it

  1. 1

    Cut out and season

    Cut the whole breast fillets out of the chickens and season them with salt and a little lemon juice.

  2. 2

    Bread in Parmesan

    Brush the fillets with beaten egg and turn them in finely grated Parmesan.

  3. 3

    Brown quickly

    Place the fillets in the pan with hot, clarified butter and brown them quickly, turning them occasionally.

  4. 4

    Finish in the oven

    Put a lid on the pan and place it in a very hot oven (about 250 °C (480 °F)) for about 10 minutes.

  5. 5

    Plating

    Arrange the fillets high on the platter, drizzle over a little lightly browned butter and serve with a strong tomato sauce seasoned with grated Parmesan.

Changes from the original

Amounts have been quantified, "clarified butter" explained, "lok" corrected to lid, and oven temperature given. The method has been divided into steps.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 292) → 1949 (korrekturlest, s. 326)~41% av teksten endretfjernetlagt til
Kylling salt smør citron sitron egg parmesanost ost tomatsaus. Suprémerne Supremene utskjæres, krydres med salt og citron, sitron, pensles med egg og vendes i den revne ost, lægges legges i sautépanden sautépannen med hett, avklaret smør; brun dem hurtig, vend dem av og til, læg lok paa legg lokk på og sæt panden sett pannen i en meget varm ovn ca. 10 minutter. Anrettes høit paa på fatet, dryppes over med litt let lett brunet smør strøes med ost og serveres med kraftig tomatsaus krydret med reven parmesanost. skarp ost. På fatet serveres blomkål, gulerøtter, erter og franske poteter.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What are the "suprêmes" in this recipe?
The suprêmes are the chicken fillets – the breast meat that is cut out of the chicken. These are seasoned with salt and lemon before breading.
How are the fillets breaded and cooked?
They are brushed with egg and turned in grated Parmesan. Then they are browned quickly in hot, clarified butter in a sauté pan, turned occasionally, before the pan with a lid is placed in a very hot oven for about 10 minutes.
What is served with them?
The fillets are arranged high on the platter, drizzled with a little lightly browned butter and served with a strong tomato sauce seasoned with grated Parmesan.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok of 1914, page 292.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!