Title: Boneless Wien Fried Chicken\potatoes\cucumber Salad\2/3+
Categories: Chicken Vegetable Salad
Yield: 4 Servings

2		Frying chickens (each about
800		Grams)
		Salt
2		Eggs
		Breadcrumbs
		Flour
1		(or 2)
		Parsley sprigs
		(stems removed for frying)
1000	g	Potatoes
50	g	Butter
1	tb	Parsley -- minced
		Salt
1100	g	Cucumbers
3	tb	Vinegar
4	tb	Oil
1		(or 2)
		Salt and pepper to taste
		Lemons
		New potatoes-----
		Cucumber Salad-----
		Galic cloves

Fried Chicken: Cut chickens into quarters, remove skin and bones and salt the chicken. roll in flour, beaten eggs and breadcrumbs. Fry, slowly in deep fryer until golden brown. Remove and drain on paper towels, add parsley to the oil and fry till crisp, remove, drain and season. Serve fried chicken garnished with fried parsley and lemon slices.

New Potatoes: wash new potatoes, put in pot with cold water and salt, cover and bring to a boil. Remove, peel while still hot, cut in half and roll in melted butter with parsley.

Cucumber Salad: Slice cucumbers thinly, sprinkle with salt, mix and let stand for 15 minutes. Squeeze out excess fluid, add crushed garlic, vinegar and oil, mix and season to taste.

Optional: You could sprinkle some paprika on the salad before serving.

Recipes by: Master Chef Franz Zodl

Posted by mary Riemerman

Recipe By : Internet from Wien (Vienna) Homepage

From: Mary Riemerman Date: 05-28-96 (F) Cooking Ä

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