Although fried chicken exists as a traditional dish in many parts of Italy, in the Veneto the chicken is first marinated in a sour mixture of lemon juice, parsley and salt to flavour it before coating it in egg and breadcrumbs for frying. The olive oil used in the northern regions tends not to be the intensely flavoured extra virgin that is used further south. Here, the much milder olive oil, from the second or third pressing, is used instead - and always more sparingly than in the south. Serve with a vegetable dish or salad.
Although not traditional, sunflower or vegetable oil could be used in place of the olive oil, and would be less expensive.
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