fried chicken

Ingredients for 2 servings:

• 1 chicken or two large chicken legs
• 1 large egg(s)
• 1 pinch of salt
• 1 pinch of curry
• 2 tbsp lemon or lime juice
• 1 pepper or chili pepper
• 2 sprigs rosemary, fresh
• Breadcrumbs
• lots of olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Wash the meat thoroughly and drain. Whisk the egg with the lemon or lime juice, salt, and curry powder. Marinate the meat in the mixture, cover, and refrigerate for about an hour. Then remove the meat, crack the egg again, and bread the meat. Fry the breaded meat with the peppers and rosemary sprigs in plenty of olive oil in a covered pan or in a casserole dish at level 4 (electric stove) until golden brown. Turn it over every seven minutes. The meat is cooked when no blood runs when pierced, e.g., with a roulade pin or a thin metal knitting needle. Choose the side dishes according to your taste. I personally serve it with hearty, white bread like ciabatta and a Mediterranean salad. A white wine like Vernaccia from the San Gimignano region goes very well with it.