Fried both hen tiles
Instructions
Cut into quarters, boneless chicken breasts and thighs to the upper wing bone and the lower thigh bone, remove the skin, add salt and fried in a mixture of flour, beaten eggs and bread crumbs.
Fry the chicken pieces slowly in fat until they become abundant.
Remove from fat and dry them with crepe paper, fried crispy parsley, drain and salt.
Serve the chicken pieces (breasts and thighs separated) putting on the top dish fried parsley and garnished with lemon slices.
