Venison with rowan berries and chestnut pears
Have the poulterer chop the chicken into four pieces, the spine and neck must be removed. Cut the inside of the chicken leg through to the bone (they cook better that way). Amply salt the chicken pieces, dip into flour, then into whisked eggs and finally into breadcrumbs. Heat a generous portion of oil in a saucepan and deep-fry the chicken pieces until golden. Remove from the oil and drip off on a paper towel. Finally put fresh parsley into the hot oil and fry until crispy, drip off on a paper towel and serve the chicken pieces garnished with lemon quarters. Potato salad is traditionally eaten as side dish.
You can also remove the bones and fry the chicken like a Schnitzel.
Wein aus Österreich - Kostbare Kultur