POLLO FRITTO ALLA FIORENTINA “FRIED CHICKEN FLORENTINE STYLE”
Category: | Carne |
Yield: | 4 portions |
Nos portion/Portion size: | 850 g |
Preparation Time | 20 minutes |
Cooking Time | 15 minutes |
Total time | 35 minutes + 1 night |
Ingredients | Unit | Gross weight | Net weight |
RECIPE | |||
Chicken Thigh | g | 850 g |
|
EVOO | g | 150 g |
|
Lemon juice | pc | 1 |
|
Fresh chopped parsley | g | 30 g |
|
pcs | 1 |
| |
g | 10 g |
| |
White pepper | g | 1 g |
|
Salt | g | 8 g |
|
Eggs | unit | 3 |
|
Flour | g | 400 g |
|
Vegetable / Canola oil for fried | about | about |
|
In a clean and sanitize meat cutting bord cut the chicken thigh in 6 part (about 30 g/pc), dry up with a clean kitchen towel and after that put the chicken in a stainless-steel bowl and add: olive oil, lemon juice, fresh parsley, garlic, rosemary, salt, white pepper and let marinate for one night. Add the eggs and the flour to the chicken, and fry at 180°C until become crispy and golden color. The inside temperature of the chicken must to be over 75°C. Served the chicken.
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