| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Tuscan |
Ckright3 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Frying chicken -; (3 1/2 to 4 lbs) |
| 2/3 |
c |
Extra-virgin olive oil |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
ts |
Minced fresh rosemary |
| 1 |
ts |
Minced fresh oregano |
| 1 |
ts |
Minced fresh savory |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
|
|
Flour; for dusting |
| 2 |
lg |
Eggs; beaten with |
| 2 |
tb |
Water |
|
|
Olive oil for deep frying |
|
|
=== GARNISH === |
|
|
Fresh lemon wedges |
|
|
Rosemary sprigs |
|
|
Tuscan Caper Sauce; see * Note |
INSTRUCTIONS
* Note: See the "Tuscan Caper Sauce" recipe which is included in this
collection.
Cut chicken into 8 serving pieces, removing any excess fat. Mix olive oil,
lemon juice, herbs, salt and pepper together and marinate chicken
refrigerated for 3 to 4 hours. Drain, pat dry and dust lightly with flour.
Dip in egg mixture and deep fry until golden brown. Drain and serve
immediately with lemon wedges, rosemary sprigs and a drizzle of Tuscan
Caper Sauce. This recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9638 broadcast 08-02-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-09-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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