Italian Chicken Breasts With Ham & Cheese

This specialty, petti di pollo alla bolognese, is a superb example of the Italian deftness in creating some of the world’s most imaginative chicken creations. The dish is easy to prepare yet a praiseworthy entree.

INGREDIENTS

2 frying chickens (about 2 and a half pounds each), cut up.

Salt.

Flour.

2 or 3 eggs, beaten.

Fine dry bread crumbs.

Lard or other fat.

Chicken liver, gizzard, and heart.

Lemon wedges.

Wash the chicken and pat dry. Sprinkle with salt. Dredge with flour and dip in beaten egg. Roll in breadcrumbs. Shale to remove any excess crumbs. Fry in hot lard or fat over a fairly high flame until golden on one side.

Turn over and fry on the other side. Reduce the heat and fry uncovered for about 15 minutes on each side. Well done, remove with tongs and keep warm in a preheated 250F oven.

If the liver, gizzard, and heart are to be used, dip them in flour, egg, and bread crumbs and fry also in hot lard until brown, a few minutes. Serve with lemon wedges.