{"id":4685,"slug":"fried-chicken-vienna-style","title":"Fried chicken, Vienna style","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one chicken","salt and pepper","flour","beaten eggs","fresh bread crumbs","two spoonfuls of hot butter","corn fritters","sauce suprême"],"ingredients_norm":["chicken","salt and pepper","flour","egg","fresh bread crumb","hot butter","corn fritter","sauce supreme"],"steps":["Cut a chicken in six pieces; two legs, two wings, and two pieces of breast.","Season with salt and pepper, roll in flour, then in beaten eggs, and finally in fresh bread crumbs.","Put in a sauté pan in two spoonfuls of hot butter, and fry.","When done dish up on a platter, garnish with corn fritters, and serve sauce suprême separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w28:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"580f06223fd3a9788742b2c3090bdf318a432e614b5fcdc0d2cb1112f60ca410","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fried-chicken-vienna-style"}