Florentine chicken
Yield: 4 servings
Ingredients:
- 1 (2 to 2-1/2 lb) frying 1/2 c Olive oil -chicken Juice of 1 lemon Salt and freshly ground 3/4 c All-purpose flour -pepper to taste 2 Eggs
- 1 tb Parsley - chopped Oil for frying
Instructions:
Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl. Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off. Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375F or until a 1-inch cube of bread turns golden brown after 1 minute. Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels. Place chicken pieces on a warm platter sprinkle lightly with salt. Serve immediately. Makes 4 servings.
