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