Recipe - Pollo Fritto

8 small Pieces Chicken Breast Or Leg
Juice Of 1 Lemon
Salt And Pepper
Flour
1 Egg; Lightly Beaten
Light Vegetable Oil For
Frying

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 mediumhot oil and
serve with lemon quarters.

Recipe by: The Book of Jewish Food, Claudia Roden

Posted to JEWISHFOOD digest by Sheryl Donner boxermom@iowacity.net on
Dec 12, 1998, converted by MM_Buster v2.0l.