3326 Fritot, or Marinade de Volaille

Method

Marinate thin slices of cooked chicken with oil, lemon juice and chopped Fines Herbes.

To serve

Dip the slices into thin frying batter and deep fry in very hot fat. Serve arranged on a serviette and surround with a border of picked parsley.

Serve accompanied with Tomato Sauce.

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