Exercise 3 – Russian Chicken recipe

Instructions:

1. Create an empty web site called recipes using Microsoft Expression Web.

2. Create a folder within your web called images which will be used to store
the images for the web site.

3. Create a simple web page containing the following text (including the formatting
shown below). Ensure that you have chosen the XHTML DOCTYPE for your page.
Choose an appropriate background and the following title for the web page:
Russian Style Chicken Cutlets

Your tutor would provide you with instructions about how to acquire the graphic file(s), needed to complete this exercise.

Russian-Style Chicken Cutlets [Heading, Level 2]

Source: Quick from Scratch – Chicken [Heading, Level 3]
Serves 4

So simple and so good -- these cutlets are a case where the whole is greater than the sum of the parts. Ground chicken is often disappointingly dry, but here a bit of butter and cream keep the meat moist.
WINE RECOMMENDATION [Heading, Level 4]
The butteriness of the juicy cutlets contrasts beautifully with the racy freshness of an uncomplicated red wine. A Beaujolais from France or a merlot from Trentino in Northern Italy or will be perfect.
INGREDIENTS [Heading, Level 4]
·  2 slices good-quality white bread, crusts removed
·  1/4 cup half and half
·  1 pound ground chicken
o  1 egg
o  1/2 teaspoon salt
o  1/4 teaspoon fresh-ground black pepper
§  1/2 teaspoon dried dill
§  5 tablespoons butter, 3 of them at room temperature
§  1 cup dry bread crumbs
§  2 tablespoons cooking oil
METHOD [Heading, Level 4]
Break the bread into pieces. In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes. Mix in the chicken, egg, salt, pepper, dill, and the 3 tablespoons room-temperature butter. Put in the freezer for about 10 minutes to firm up.
[Times New Roman, Size 6]
Remove the chicken mixture from the freezer; it will still be very soft. Form the mixture into four oval cutlets and coat them with the breadcrumbs.
In a large, nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat. Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
NUTRITION FACTS [Heading, Level 4]
Serves 4
Facts per Serving:
1.  Calories: 579
2.  Fat: 36g
3.  Carbohydrates: 29g
§  Cholesterol: 98mg
§  Sodium: 826mg
§  Protein: 33g
VII.  Fiber: 1g %
VIII.  Cal. from Fat: 56%
IX.  % Cal. from Carbs: 20%
© Cooking.com

4. Save the changes in a new file called cutlets

5. Open the page in your browser and check if the text is displayed properly and
the browser displays the title in the title bar at the top of the screen

6. Go to the following URL:
http://validator.w3.org

7. Using the W3C Validation service, ensure that your HTML document is error-free