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This is fried chicken as they make it in Italy, marinated lemonly for edge and tenderness, then dipped into peppery flour, thence into beaten eggs and fried in olive oil. Actually, this is not quite as they make it in Italy: I add an Anglo note with the addition of English mustard powder to satisfy my need for heat. Cayenne would do the same job, though use it more sparingly.
This recipe was first published in July 2005.