- 1 chicken
cut into 4 pieces
- 2
tablespoons olive oil
- 2 eggs
- juice of
one lemon
- flour
- olive oil
- freshly
ground pepper
- salt
Put the chicken pieces in an earthenware
or glass container in which they fit
completely.
Put the lemon juice, oil, salt and pepper
into a shallow dish and beat with a fork
until well amalgamated; then pour it over
the chicken.
Turn the chicken pieces once or twice to
make sure that they are well coated on all
sides, cover the dish, and allow to stand
for at least one hour.
Remove the chicken pieces from the
marinade and pat dry with a paper towel.
Break the eggs into a soup plate, season
with salt and pepper, and beat lightly
with a fork.
Coat the chicken pieces with flour, dip
into the egg, and fry in hot oil.
When the chicken is golden brown on all sides remove it from the oil and
put it on a rack to drain in a moderately
hot oven leaving the oven door open, until
you are ready to serve.
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