2 chickens weighing 700 g (1 1/2 lbs) each
1 tsp salt
2 eggs
3 tbsp milk
4 tbsp plain flour
2 cups (4 oz) 120g fresh breadcrumbs
150 g (5 oz) lard
Bunch parsley
1 lemon
1 tsp salt
2 eggs
3 tbsp milk
4 tbsp plain flour
2 cups (4 oz) 120g fresh breadcrumbs
150 g (5 oz) lard
Bunch parsley
1 lemon
method
1. Cut each chicken into 8 portions, then wash and dry them. Rub well with salt.
2. Beat eggs with milk in flat dish, putting flour and breadcrumbs in two other dishes.
3. Dredge chicken pieces first in flour, shaking off any excess. Next dip in egg mixture, and finally coat with breadcrumbs, pressing crumbs on well.
4. Heat lard and fry coated chicken pieces a few at a time for about 7 minutes, turning to brown evenly. Drain on paper towel and keep warm.
5. Wash and dry parsley, cut off stems and fry parsley leaves in small bunches until crisp. Reserve remaining lard for roasting.
6. Wash lemon in hot water, dry and cut in wedges. "Arrange on warm serving dish, garnished with parsley and lemon wedges.
7. Serve with a green salad and potato salad.
2. Beat eggs with milk in flat dish, putting flour and breadcrumbs in two other dishes.
3. Dredge chicken pieces first in flour, shaking off any excess. Next dip in egg mixture, and finally coat with breadcrumbs, pressing crumbs on well.
4. Heat lard and fry coated chicken pieces a few at a time for about 7 minutes, turning to brown evenly. Drain on paper towel and keep warm.
5. Wash and dry parsley, cut off stems and fry parsley leaves in small bunches until crisp. Reserve remaining lard for roasting.
6. Wash lemon in hot water, dry and cut in wedges. "Arrange on warm serving dish, garnished with parsley and lemon wedges.
7. Serve with a green salad and potato salad.
serving amount
serves 4
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