18 minutes

Chicken, cut into eighths, 1
Extra virgin olive oil, 2 tbsps
Nutmeg, 1 pinch
Eggs, 2
Juice of 1 lemon
Olive oil for frying
Salt to taste
Pepper to taste


Place the chicken pieces into a bowl, seasoning them well using salt and pepper. Mix the 2 tbsps extra virgin olive oil with nutmeg and lemon juice in a measuring cup and beat the mixture well with a fork. Pour the mixture over the chicken pieces, then turn them to coat on all sides and let them marinade for about one hour, turning them several times.
After one hour marinading, heat the oil in a pot. Remove the chicken pieces from the marinade and pat them dry.
Then beat the eggs into a bowl, seasoning them lightly with salt and pepper. Dredge the chicken pieces in the flour, dip them in the eggs then slip them into the oil. When they are brown on all sides, remove them from the pot, drain them well, and serve.

Thanks to: Joovina Cooks Italian