MMMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: FLORENTINE CHICKEN (POLLO ALLA FIORENTINA)
  Categories: Italian, Chicken
       Yield: 4 servings
  
       1    Frying chicken (2-1/2 lb)
            Salt and freshly ground
            Pepper to taste
       1 tb Parsley - chopped
     1/2 c  Olive oil
            Juice of 1 lemon
     3/4 c  All-purpose flour
       2    Eggs
            Oil for frying
  
    Cut chicken into 14 to 16 small pieces or ask butcher to do so.
    Wash and dry pieces thoroughly.  Place chicken pieces in a large
   bowl. Season with salt and pepper and sprinkle with parsley.
    Add oil and lemon juice; mix well.  Let stand 2 to 3 hours.  Beat
   eggs with salt and pepper in a medium bowl.  Remove chicken from
   marinade and pat dry with paper towels.  Coat chicken lightly with
   flour. Dip into beaten eggs; let excess egg drip off.  Pour oil 2
   inches deep in a large saucepan of deep-fryer.  Heat oil to 375F, or
   until a 1-inch cube of bread turns golden brown after 1 minute. Fry
   chicken pieces 10 to 12 minutes or until golden on all sides. Drain
   on paper towels. Place chicken pieces on a warm platter, sprinkle
   lightly with salt. Serve immediately.
  
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