Viennese Fried Chicken
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.