RFCJ RECIPE ARCHIVE


RFCJ CHARTER  

POSTING GUIDELINES  

KOSHER FAQ  

Search RFCJ Archives


RECIPE CATEGORIES
Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

WHAT'S NEW!
Select the number of days to go back below

Questions or Comments

Chicken, Fried for Hanukkah #3: Pollo Fritto per Chanuka - meat

Posted by : BGL

Recipe By     : Edda Servi Machlin
Serving Size  : 4    Preparation Time :1:00
Categories    : Jewish                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    frying chicken -- cut up in pieces
   1 1/2  teaspoons     salt
     1/4  teaspoon      pepper
     1/4  teaspoon      nutmeg or cinnamon
     1/2  teaspoon      garlic salt
                        Juice of lemon
                        Olive oil
     1/2  cup           flour
   2                    eggs -- slightly beaten
   1                    lemon -- cut in 6 wedges

Sprinkle pieces evenly with salt, pepper, nutmeg & garlic salt. Place in a
bowl with lemon juice & 2 tbsp olive oil -- set aside in refrigerator to
marinate for several hours or overnight. Toss once in a while to ensure
eveness of seasonings.

Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip
in egg, & fry in hot oil over high heat for 1 to 2 minutes. Lower heat & fry

for 15 minutes longer or until pieces are golden, but not brown, on all
sides. Serve with lemon wedges & riso coll'uvetta (rice & raisins).

Yield: 4 servings

                   - - - - - - - - - - - - - - - - - - 

Per serving: 526 Calories; 20g Fat (35% calories from fat); 65g Protein; 18g Carbohydrate; 
275mg Cholesterol; 1009mg Sodium

NOTES : Source: "Classic Cuisine of the Italian Jews" by Edda Servi Machlin

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.