| 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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