| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; (Note: I am going to use skinless, boneless chicken breasts) |
| 2 |
c |
Extra-virgin olive oil |
| 1 |
|
Lemon ; juice of |
| 2 |
|
Cloves garlic; crushed |
| 2 |
tb |
Minced Italian parsley |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
c |
Flour |
| 2 |
|
Eggs |
INSTRUCTIONS
The recipe comes from a monthly magazine of Italian cooking, THE MAGAZINE
OF LA CUCINA ITALIANA (December '97). The December column features Hanukkah
recipes. I learned about this magazine from another member of this
newsgroup who told me about their monthly kosher column.
Cut each breast quarter into bite-sized pieces. Do the same with each leg
quarter. (You will have approximately 24 pieces total). Combine 2
tablespoons of olive oil, the lemon juice, garlic, parsley, nutmeg, salt,
pepper, and cayenne. Add the chicken pieces, turning to coat well.
Refrigerate for 24 hours.
Whisk the flour into the eggs. Dilute with enough water to make a thin
batter and place chicken pieces in it. Heat the remaining oil until it is
moderately hot (about 325 degrees on a thermomenter). Drop in the chicken
pieces and deep-fry until golden and crisp, turning once to ensure even
cooking. Remove with a slotted spoon and blot dry on paper towels. Serve
immediately.
Reposted from rec.food.cooking.jewish newsgroup. >From: Philip & Karen
Selwyn <pkselwyn@erols.com>
Posted to JEWISH-FOOD digest Volume 98 #001 by Jeff Freedman
<jefffree@eskimo.com> on Jan 01, 1998
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”