Viennese fried chicken ^

Yield: 4 servings

Measure Ingredient
3 pounds Chicken pieces
1 teaspoon Salt
2 \N Eggs
3 tablespoons Milk
¼ cup Flour
⅔ cup Fresh bread crumbs
¾ cup Lard or butter
1 cup Parsley leaves
1 \N Lemon, cut into wedges

Rub chicken pieces well with salt. Beat eggs with milk in flat dish.

Coat chicken first in flour, then in egg mixture. Finally, coat with bread crumbs, pressing crumbs on well. heat lard and fry chicken, a few at a time, turning to brown evenly, about 7 minutes. Drain on paper towels. Fry parsley leaves in small bunches until crisp.

Arrange chicken on warm serving dish. Garnish with fried parsley and lemon wedges.

Creative Cooking: Poultry Entered by Carolyn Shaw 1/95 Submitted By CAROLYN SHAW On 03-30-95

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