European Stars and Stripes (Newspaper) - January 12, 1990, Darmstadt, Hesse                                6o minute gourmet by Pierre Franey new York times he origin of the italian cooking term Alia Francese. Or in the French style has never been Clear some have postulated thai a French chel who worked in Italy was responsible Lor the term or perhaps the technique in question seemed typically French rather than italian in any Case the term refers to scallops of meat veal beef or Chicken that Are dredged in Lour and egg and then sauteed in Oil. The method can be modified to serve the needs of time pressed Home Cooks the recipe Here Calls for Chicken but you could substitute Turkey breast another Low fat Low calorie protein. Be sure to Pound the Chicken gently so that it does not break and try to make it the same thickness More or less throughout virtually any of the classic italian veal dishes can be made with Chicken or Turkey a Marsala style dish has a sauce made with Slock and Marsala wine whereas Salti Bocca style Calls Tor prosciutto. Sage butter and White wine. A colourful and tasty Side dish is grilled halved tomatoes seasoned with oregano. Preferably fresh i like to place slivers of garlic inside the Tomato halves Lor extra flavor sauteed new potatoes Complete the meal breasts of Chicken Alla Francese 4 skinless Boneless Chicken breast halves about 1v4 pounds total Salt and freshly ground Pepper to taste it cup Lour Lor dredging Legg 2 Tablespoons milk or water 2 Tablespoons Virgin Olive Oil 2 Tablespoons butter juice of 1 Lemon 8 thin seeded Lemon slices 2 Tablespoons finely chopped italian Parsley place each Chicken breast half Between sheets of plastic wrap. Pound the Chicken very thin with a Flat Mallet or meat Pounder. Sprinkle with Salt and Pepper. Dredge on both sides with flour. Shake off excess. Beat egg Well. Add milk Salt and Pepper to egg. Blend Well with a wire whisk. Dip Chicken breasts in egg mixture to coat Well on both sides remove excess egg mixture. Heat Oil in a non stick Skillet Large enough to hold pieces in one layer. Cook Over medium High heat about 2 minutes on one Side or until Golden Brown. Turn and Cook on the other Side. Remove Chicken to a warm serving plate and add butter and Lemon juice to Skillet. Cook and blend Well very quickly. Pour sauce Over Chicken breasts Garnish with Lemon slices and Sprinkle with Parsley yield 4 Servings. Grilled tomatoes with oregano 4 Large Ripe red tomatoes 4 cloves garlic each Cut into 4 slivers 2 Tablespoons chopped fresh oregano or 1 Tablespoon dried 2 Tablespoons Olive Oil Salt and freshly ground Pepper to taste. Preheat broiler to High. Core tomatoes and slice them in half. Place tomatoes in a baking dish Large enough to hold 545 us Fly Ltd Tomato halves Cut Side up. Insert 2 slivers of garlic in each. Sprinkle each half with chopped oregano Olive Oil Salt and Pepper. Place tomatoes under broiler for about 5 minutes. Yield 4 Servings. Sauteed potatoes 14 waxy new potatoes about 1 vie pounds Salt to taste 2 Tablespoons Olive Oil freshly ground Pepper to taste 2 Tablespoons butter 2 Tablespoons finely chopped shallots or scallions 2 Tablespoons finely chopped Parsley. Put potatoes in a Saucepan with cold water to cover and Salt. Bring to a boil and Cook until potatoes Are tender about 20 minutes. Drain thoroughly. Cool. Cut potatoes into Winch slices. There should be about 4vz to 5 cups. Heat Oil in a non stick Skillet and when hot add potatoes Salt and Pepper. Cook potatoes until they Start to Brown on one Side about 4 minutes. Shake the Skillet to toss and redistribute the potatoes. Add butter. Shake and toss potatoes As they continue to Cook. When potatoes have cooked 4 minutes More Sprinkle them with shallots and Parsley. Toss and stir gently to blend. Serve immediately. Yield 4 Servings. Curious shopper by Sonja Heinze i recently purchased a water distiller. The manufacturer claim this device produces the cleanest and Moat healthful water possible. But friends in Germany where we live Well a a German parents Magazine i consulted have vehemently advised Agal Nat drinking this water saying to i dangerous. The reason they aay la that Alnee distilled water la devoid of minerals when it la drunk it absorbs minerals already present in the body and washes them out possibly resulting in Mineral depletion la then any truth to this is it possible to get a Mineral packet or Tablet that would replenish the minerals that have been distilled out of the water it so where Evelyn Nichols Apo n. Y. A nutritionist. Joan Carroll of Winter Park. Fla who has done extensive research in the area of water purification has a water distiller such As you have she says that there Are two schools of thought on this subject one says you should drink distilled water because it removes All the minerals Many of which Are bad for you anyway because they become deposited in your joints and cause arthritis and the other group which says it s harmful to drink distilled water because in is devoid of minerals and will therefore Leach minerals out of your body. Carroll claims that each group is certain it is right. The problem is not enough hard scientific evidence exists one Way or the other distillation of water is an ancient form of water treatment in which water is boiled the steam is condensed on a Cool clean surface and the purified drops Are captured for future use. It s the Best system for removing minerals heavy metals bacteria and panic late matter. What you Are left with is a very pure Glass of water. Carroll says she would rather have a pure Glass of water without any of the aforementioned contaminants including minerals which you should be getting from the food you eat. If you feel you should be supplementing your Diel with minerals you can get Multi Mineral tablets at health food stores or in Europe in pharmacies. There Are also Mineral drops that can be added to the water. Ask the pharmacist. Is there really any nutritional difference in the various loaves of bread for instance the fancier loaves Eastup to $1.45, whereas a great big Loal of store Brand bread costs Only 60 Canto. Are the More expensive brands of bread really better Tor you Edwin Unger Brea Calif. In a publication issued by the department of agriculture the various nutrients found in while whole wheat and cracked wheat breads Are compared. Surprisingly the amounts of most nutrients Are almost identical. In some cases White bread has higher amounts of nutrients than the whole wheat products. What some of the More expensive breads have is More fiber and in some cases More taste. Recently i discovered Rice cake and have been eating two or three cakes a Day. I like the flavor and also the Crisp near. What Are the advantage or disadvantages of eating them i m trying to maintain my weight which la Normal. Or. W. Englebrecht safety Harbor Fla. Originally you could find Rice cakes in health food stores Only but now most supermarkets Are carrying them. They Are Little cakes of puffed up Rice that Are Low in calories fat sodium contain no cholesterol and some varieties Are gluten free. Although there s not much to them nutritionally Many people find them satisfying because of their taste and Crisp texture and \ for people on diets this is important. Eating them Plain reminds me of eating styrofoam but with something on them such As Peanut butter or tuna salad they Are much better. Chico san a Rice cake manufacturer has a Booklet of recipes called Rice cakes anytime. In the snacks Section is a recipe called Chutney titbits which you might want to try. The ingredients Are 5 Rice cakes 1 3-ounce package Cream cheese softened 2 Tablespoons Butler or Margarine softened it cup Chutney i Teaspoon Worcestershire sauce. Cut each j Rice cake into 6 wedges using a Sharp knife. Blend i Cream cheese and butter stir in Chutney and \ Worcestershire sauce. Spread generously on Rice cakes. Broil about 3 inches from heat source until j Topping is bubbly and starting to Brown 2 or 3 minutes. Makes 30 appetizers about 14 cup spread. What do you think about washing poultry a l column in our paper said that h was t necessary to Wash poultry before using. I m a firm believer that All Chicken and Turkey should be soaked in ice water before eating refrigerating or freezing. The automatic machines that remove the hards do Toften do a perfect of. Leaving part of organs in the cavities. . Kahn. Fort Purin . A representative of the food safety and inspection service part of the . Department of agriculture advises that you can do what you like either Wash it or not. The chances Are you won t be contaminating your Kitchen by washing the poultry but you should practice the usual rules of avoiding Cross contamination by washing up the areas and utensils used. If you feel that the poultry tastes better after you soak it by All Means do so. Page 16 the stars and stripes Friday january 12,1989