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CATEGORY CUISINE TAG YIELD
Meats, Eggs Italian 4 Servings

INGREDIENTS

1 Frying chicken, cut up in pieces
1 1/2 Teaspoons salt
1/4 ts Pepper
1/4 ts Nutmeg or cinnamon
1/2 ts Garlic salt
1 Lemon, juice of
Olive oil
1/2 c Flour
2 Eggs, slightly beaten
1 Lemon, cut in 6 wedges

INSTRUCTIONS

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@leass.PCC.COM (Barbara Leass)

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