Name: Pollo Fritto
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

[Thoughts about truth]: 1. Thinking you know the truth isn’t arrogant or intolerant; arrogance comes from having the wrong convictions about how to treat people who don’t share it with you. 2. The whole point of searching for truth is to find it; saying that the important thing in life isn’t having truth but searching for it is like saying that the important thing in sickness isn’t getting well but seeing doctors. 3. Reasoning depends on faith; falsely placed faith will keep you from the truth, but rightly placed faith will help you find it. 4. It doesn’t make sense that there is no truth because then it wouldn’t even be true that there isn’t. 5. It doesn’t make sense to claim truth can’t be found because to claim anything at all is to imply that the claim is true. 6. The biggest and most important truths aren’t harder to find than the little ones; in fact they’re easier because God has provided help. 7. Truth isn’t whatever you sincerely believe; only a mighty magician could make something true just by thinking it. 8. Popular agreement doesn’t make a statement true; people have been swallowing nonsense since the world began. 9. The slogan that truth is whatever works isn’t a pathway to the truth; it’s a wall to keep it out.

J. Budziszewski

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.

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