that over the years, Frank has received thousands of
letters requesting replacement cards. This is one of the
recipes that people have asked for over and over again.
3 tablespoons butter or margarine, divided
1 roaster boneless breast
salt and ground pepper to taste
2 scallions, thinly sliced
1 tablespoon fresh chopped parsley
1 and 1/2 teaspoons fresh thyme or 1/2 teaspoon dried
1/2 cup chicken broth
3 tablespoons dry white wine
3/4 cup grated Swiss cheese
2 tablespoons grated Parmesan cheese
2 tablespoons bread crumbs
Preheat oven to 375oF. Lightly butter a shallow baking
dish. Place chicken in baking dish and sprinkle with salt,
pepper, scallions, parsley, and thyme. In a measuring cup
combine broth and wine and pour over chicken. Cover and
bake 20 minutes. In a small bowl combine cheeses and bread
crumbs. Remove chicken from oven and sprinkle with cheese
mixture. Dot with remaining butter and place under broiler
until cheese is melted and golden.
BERLINER SCHNITZEL BREASTServes 4
You'll notice that the "hard-cooked" egg in this recipe
isn't called "hard-boiled." The reason is that the egg
producers tell me that it's better never to boil an egg,
but rather to cook it until it's hard in water that's just
below boiling. If you cook your eggs in boiling water,
they'll end up with an unattractive greenish color where
the yolk meets the white. At lower temperatures, the yolk