| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Viennese |
Poultry, Main dish |
1 |
Servings |
INGREDIENTS
| 2 |
|
3 lb frying chickens |
|
|
Lemon juice |
|
|
Salt |
|
|
Paprika |
|
|
All-Purpose flour |
| 2 |
|
Eggs |
| 1 |
tb |
Vegetable oil |
| 3 |
tb |
Water |
|
|
Dry breadcrumbs |
|
|
Butter or margerine |
|
|
Parsley sprigs |
|
|
Lemon wedges |
INSTRUCTIONS
Cut chicken into serving pieces. Sprinkle with lemon juice; let stand 15
minutes. Sprinkle with salt and pepper; coat with flour. In a small bowl,
beat together eggs, oil, and water. Dip chicken pieces in egg mixture
until well coated. Coat with breadcrumbs. Shake off any excess
breadcrumbs. Let chicken pieces stand 15 to 20 minutes before frying. Melt
enough butter or margerine in 1 or two large skillets to make two inches of
fat. Carefully place coated chicken pieces in hot fat. Brown lightly on
both sides. Reduce heat and cook gently until tender, about 20 minutes.
Remove from skillet with a slotted spoon or kitchen tongs; drain on paper
towels. Preheat oven to 350F (175C). Arrange chicken in an open baking pan.
Bake 10 to 15 minutes or until breadcrumb coating is very dry and crusty.
Arrange chicken on a warm serving dish. Garnish with parsley and lemon
wedges. Serve with a green salad and potatoes.
From Cucina Alla Tedesca, Arnoldo Mondadori Editorre S.p.A, Milano
Posted by Clayton Schmitt
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 20:09:04 -0500
From: Clayton Schmitt <schmittc@chiriqui.com>
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”