Pollo fritto

Yield: 1 servings

Measure Ingredient
8 smalls Pieces Chicken Breast Or Leg
\N \N Juice Of 1 Lemon
\N \N Salt And Pepper
\N \N Flour
1 \N Egg; Lightly Beaten
\N \N Light Vegetable Oil For Frying

Tuscan Hanukkah speciality

Marinate the chicken pieces in lemon juice, salt and pepper for about 1 hour. Roll them in flour then in the beaten egg. Deep fry in medium hot oil until golden.

Livornese variation: marinate chicken in a mixture of 3 tbsp of extra virgin olive oil, juice of 1 lemon, 2 crushed garlic cloves, 3 tbsp finely chopped Itialian parsley, satl and pepper. Then dip in a batter made with ⅓ cup flour, 1 egg and a little water. Deep fry in medium-hot oil and serve with lemon quarters.

Recipe by: The Book of Jewish Food, Claudia Roden Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Dec 12, 1998, converted by MM_Buster v2.0l.

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