Chicken breasts rolled in Parmesan and fresh bread crumbs (Suprèmes de volaille à la Milanaise) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck

  • Parmesan cheese
  • chicken breasts
  • lemons
  • parsley
  • breadcrumbs
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on January 04, 2021

    Delicious and decadent b/c sautéed in clarified butter and topped with brown butter sauce before serving. Julia Child’s recipe is much more definitive than the one In Escoffier, so I’ll probably stick with this one from now on. Child’s recipe clearly explains how to make a delightful Parmesan breaded crust on the breasts. I chilled mine for 20 minutes; my grated Parmesan reggiano and bread crumbs adhered nicely and stayed put when flipped in my sauté pan. The breasts look very pretty browned. My two breasts took about 12 minutes total. Served with white jasmine rice and steamed green peas. A calorie and fat splurge but tasty enough to repeat as a once in a while treat.

  • lauries1000 on June 29, 2014

    P 271

  • Delys77 on October 31, 2011

    This is super savoury from the pram and the bread crumbs make a really nice little crust. Very quick but might take closer to 8 mins, you could consider pounding the breasts to thin a bit

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