1 Servings
Chicken Uncategorized
Poultry Main dishes Chicken Butter Parsley Lemon Dinner
2 3 lb frying ckens
on juice
t
rika
-Purpose flour
2 s
1 tb etable oil
3 tb Water
Dry breadcrumbs
ter or margerine
sley sprigs
on 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 Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 20:09:04 -0500 From: Clayton Schmitt and lt;schmittc and at;chiriqui.com and gt;
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