| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Jewish | Jewish, Poultry | 1 | servings |
INGREDIENTS
| 8 | sm | Pieces Chicken Breast Or Leg |
| Juice Of 1 Lemon | ||
| Salt And Pepper | ||
| Flour | ||
| 1 | Egg; Lightly Beaten | |
| Light Vegetable Oil For Frying |
INSTRUCTIONS
Tuscan Hanukkah speciality Marinate the chicken pieces in lemon juice, salt and pepper for about 1 hour. Roll them in flour then in the beaten egg. Deep fry in medium hot oil until golden. Livornese variation: marinate chicken in a mixture of 3 tbsp of extra virgin olive oil, juice of 1 lemon, 2 crushed garlic cloves, 3 tbsp finely chopped Itialian parsley, satl and pepper. Then dip in a batter made with 1/3 cup flour, 1 egg and a little water. Deep fry in medium-hot oil and serve with lemon quarters. Recipe by: The Book of Jewish Food, Claudia Roden Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 12, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: stripped, abused, assaulted, violated . . . for you”