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2 3 lb frying chickens
Lemon juice
Salt
Paprika
All-Purpose flour
2 Eggs
1 tb Vegetable oil
3 tb Water
Dry breadcrumbs
butter or margerine
parsley sprigs
Lemon wedges
Cut chicken into serving pieces. Sprinkle with lemon
juice; let stand 15 minutes. Sprinkle with salt and
pepper; coat with flour. In a small bowl, beat
together eggs, oil, and water. Dip chicken pieces in
egg mixture until well coated. Coat with breadcrumbs.
Shake off any excess breadcrumbs. Let chicken pieces
stand 15 to 20 minutes before frying. Melt enough
butter or margerine in 1 or two large skillets to make
two inches of fat. Carefully place coated chicken
pieces in hot fat. Brown lightly on both sides.
Reduce heat and cook gently until tender, about 20
minutes. Remove from skillet with a slotted spoon or
kitchen tongs; drain on paper towels. Preheat oven to
350F (175C). Arrange chicken in an open baking pan.
Bake 10 to 15 minutes or until breadcrumb coating is
very dry and crusty. Arrange chicken on a warm serving
dish. Garnish with parsley and lemon wedges. Serve
with a green salad and potatoes.
From Cucina Alla Tedesca, Arnoldo Mondadori Editorre
S.p.A, Milano
Posted by Clayton Schmitt
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