Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A dinner recipe found in “Bogen om Kyllinger”
(The Book About Chicken) published by Lademann in 1972

Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.

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Pasta Con I Fagioli – Soup with White Beans and Noodles / Suppe med Hvite Bønner og Nudler

A classic soup recipe found in “Ganske Enkelt -Italiensk Kokebok” (Quite Simply – Italian Cook Book)
published by Notabene Forlag in 1995

Pasta Con I Fagioli – Soup with White Beans and Noodles / Suppe med Hvite Bønner og Nudler

I love working with cookbooks with thumbnails like in this one, but
I really shouldn’t because it means a lot more work. I have build the final image out of one large, four small ones and add the numbers on top. Takes about three times as long as preparing a single picture
for posting. But I’m a designer and our minds don’t work like
normal people’s does

Ted
Winking smile

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Fried Cod and Shrimp Panettas with Spicy Noodle Salad / Stekte Torsk- og Rekepanetter med Krydret Nudelsalat

A spicy Asian inspired dinner recipe found on kiwi.no
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Thick oblong panettas made with cod and shrimps breaded with flaked coconut and served with a hot fried noodle salad that smells deliciously of the far east is a combination that should tempt the most choosy among people.

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Breaded Chicken Schnitzel / Paneret Kyllingeschnitzel

A recipe from “Bogen om Kyllinger” (The Book about Chicken)
published by Lademann in 1972
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The Danes are fabulous when it comes to breading whether we’re talking breakfast, lunches or dinners. Breaded  veal, plaise, other types of fish or chicken breast on a sandwich, bed of noodles or with remoulade, cucumber salad and mealy potatoes. Have your pick, the Danes will make it a meal to remember –Ted

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Noodles and Chicken Campanini en Casserole / Nudler og Kylling Campanini Gryte

A recipe found in “Specialities of the House” published sometimes in the 1960s
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Mushroom caps garnish this dish prepared  as by Armando’s Restaurant in Chicago, Illinois. The dish features ham, chicken and noodles in Supreme wine sauce.

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Fleischbrühe – Broth With Noodles – Kjøttsuppe Med Nudler

From“Soup Beautiful Soup” by Ursel Norman with illustrations by Derek Norman – Published by William Morrow & Company in New York in 1978

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This is an old German soup that has been a hot favourite with countless generations of children. Since its ingredients consist of simple country fare, this recipe or a variation would almost certainly have been popular when Dr. Hoffmann wrote his classic children’s story, Struwwelpeter in 1844, from which “The Story of Augustus who would not have any soup” is taken. It is a poem that testifies to the importance soup played in a child’s diet. Though it is difficult to imagine that this particular soup would have been rejected by Augustus. Ever! This old recipe remains very easy to prepare, is full of nutrition and is a firm favourite with children.

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Chop Suey

A recipe from “God Mat Fra Hele Verden” (Delicious Food From The Whole World) published by Schibsted in 1971

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Chinese food is not, as many believe, strong and spicy. It is mild, tasty and light. Typically Chinese dishes can be otherwise characterized in that all the ingredients are small and finely cut and mixed with a sense of what goes well together what flavour and colour are concerned. Incidentally texture also plays a big role, there is always something to “chew” on Chinese food. The vegetables are never too much cooked and thick sauces does not exist. Sauces are thickened lightly with potato starch to provide a smooth and light sauce. The Chinese always use oil for frying, preferably peanut oil or sesame oil. Chinese or Japanese soy, which is black and salt, are an indispensable seasoning, as is ginger. Chinese food should never be left to simmer long, but be cooked quickly and served fresh.

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Chopstick Pork & Turkey Ramekins

A recipe from Family Circle’s “Casserole Cookbook” published in 1972

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Chopstick Pork, an oriental-style dream dinner mixing pork, fruits, and vegetables to perfection in one big dish; Turkey Ramekins, in individual broiler-proof servers. Crisp-cooked vegetables and mellow fruits in a sweet-sour sauce frame soy-seasoned pork

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Mexican Macaroni Casserole

Recipe from a pasta cook book from the fifties
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Pork sausage and chilli powder set the flavour pace in this dish. The result is hearty and satisfying.

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Spaghetti Baked With Burgundy

A recipe from an ad for The Wine Advisory Board published in 1943
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Sophisticated Meat Balls

A recipe from an ad for Philadelphia Cream Cheese published in 1956
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