Yield: 4 Servings
|1||Frying chicken, cut up in pieces|
|¼ teaspoon||Nutmeg or cinnamon|
|½ teaspoon||Garlic salt|
|1||Lemon, juice of|
|2||Eggs, slightly beaten|
|1||Lemon, cut in 6 wedges|
These three recipes come from the <<Classic Cuisine of the Italian Jews> by Edda Servi Machlin (an interesting cookbook). Alaine Pollo fritto is a classic dish in Jewish Italy Sprinkle pieces evenly with salt, pepper, nutmeg & garlic salt. Place in a bowl with lemon juice & 2 tbsp olive oil -- set aside in refrigerator to marinate for several hours or overnight. Toss once in a while to ensure evenness of seasonings.
Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg, & fry in hot oil over high heat for 1 to 2 minutes. Lower heat & fry for 15 minutes longer or until pieces are golden, but not brown, on all sides. Serve with lemon wedges & riso coll'uvetta (rice & raisins).
Posted to JEWISH-FOOD digest V96 #79 Date: Sun, 17 Nov 96 10:24:07 CST From: bgl@... (Barbara Leass)