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.