Yield: 4 servings
|1 small||Chicken, frying; cut up|
|¼ teaspoon||Pepper, freshly ground|
|¼ teaspoon||Nutmeg or cinnamon|
|½ teaspoon||Garlic salt|
|1||Lemon; juice of|
|2||Eggs; slightly beaten|
|1||Lemon; cut in 6 wedges|
|Rice with Raisins;Riso coll' uvetta, previously posted|
Sprinkle chicken pieces evenly with salt, pepper, nutmeg and garlic salt. Place in a bowl with lemon juice and 2 Tbsp olive oil and set aside in refrigerator to marinate for several hours or overnight.
Toss once a while to ensure evenness of seasoning.
Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg, and fry in the hot oil over high heat for 1 to 2 minutes. Lower heat and fry for 15 minutes longer or until pieces are golden (but not brown) on all sides. Serve with lemon wedges and Rice with Raisins (Riso coll'Uvetta). SERVES: 4-6 Source:_The Classic Cuisine of the Italian Jews_ per Anne McClellan
Submitted By SAM WARING On 09-10-95