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Title: Viennese Fried Chicken
Categories:
Yield: 4 Servings
3 lb Chicken pieces
1 ts Salt
2 Eggs
3 tb Milk
1/4 c Flour
2/3 c Fresh bread crumbs
3/4 c Lard or butter
1 c Parsley leaves
1 Lemon; cut into wedges
Rub chicken pieces well with salt. Beat eggs with
milk in flat dish. Coat chicken first in flour,
then in egg mixture. Finally, coat with bread
crumbs, pressing crumbs on well. Heat lard and fry
chicken, a few at a time, turning to brown evenly,
about 7 minutes. Drain on paper towels. Fry
parsley leaves in small bunches until crisp.
Arrange chicken on warm serving dish. Garnish with
dried parsley and lemon wedges.
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