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1790, Francesco Leonardi, L'apicio moderno, ossia l'arte di apprestare ogni sorta di vivande, tomo sesto, page 281:
levate la pelle ai petti di Polleria; ed i nervi, e le pelli alle altre carni; tagliate tanto i primi, che le seconde in fettine assai fine per traverso, aggiustatele in una cazzarola di argento, o piatto, versateci sopra una Salsa, o un Ragù di vostro genio
Skin the chicken breasts, and eliminate the nerves and skin from the other meats. Cut both in very thin, transversal slices, arrange them on a silver casserole, or plate, pour a gravy, or ragù of your liking on them.
2009, Giulia Angelini, Elisabetta Fontana, Per il verso giusto: Übungsbuch für fortgeschrittene Italienischlernende, Helmut Buske Verlag, page 196:
