Chicken breasts with Parmesan (Suprêmes de volaille au Parmesan) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 529) by Auguste Escoffier

  • Parmesan cheese
  • chicken breasts
  • cornmeal
  • butter
  • grated cheese
  • clarified 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 August 28, 2019

    What delicious chicken breasts this recipe makes! I bought the cookbook after reading a short article in EYB about it, and after studying some of the recipes, I was taken back by the number of exotic ingredients called for in many. This one only required my defrosting of two chicken breasts from my freezer, grating some Parmesan cheese, and getting out my unsalted butter. The result was wonderful breasts that were refreshing in their simplicity — no breading to get in the way of the mouth watering sautéed Parmesan encrusted on the chicken. I served mine over brown rice and sautéed mushrooms, instead of the suggested polenta. This recipe, like the others, offers no measurements, so you really have to figure that out on your own.

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