Gellért style chicken breast

by | Mar 15, 2024 | Meat dishes

Hotel Gellért, that is named after Saint Gellért, the first Hungarian martyr bishop of the 11th century, who was thrown from the neighbouring mountain during the Vata rebellion, stands as an iconic symbol of Budapest’s rich history and architectural grandeur. Its story dates back to the early 20th century when Hungary’s capital was emerging as a cultural and economic hub of Central Europe.

Designed by Hungarian architects Ármin Hegedűs, Artúr Sebestyén and Izidor Sterk, Hotel Gellért opened its doors in 1918, boasting an exquisite Art Nouveau style that mesmerized visitors from around the globe. Nestled along the right bank of the Danube River, the hotel quickly became a beacon of luxury and sophistication, attracting aristocrats, artists, and dignitaries alike.

Hotel Gellért – photo: Wikipedia

One of the pivotal figures associated with Hotel Gellért’s culinary legacy is Károly Gundel, a visionary Hungarian chef whose culinary creations have left an indelible mark on the nation’s gastronomy. Gundel, renowned for his innovative approach to traditional Hungarian cuisine, served as the head chef of the hotel’s esteemed restaurant during the early 20th century. It was here that he crafted some of his most celebrated dishes, blending centuries-old recipes with modern techniques to create culinary masterpieces that delighted the palates of discerning diners.

From 1933 János Rákóczi, the chef who created the Rákóczi túrós named after him, also was a member of the Gellért team for 20 years, and he helped to make some iconic specialities of the house, including beetroot-based Gellért salad, Gellért style chicken breast and chocolate-filled Gellért rolls.

Gellért style chicken breast
Gellért style chicken breast – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

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Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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