Chicken Rudini Style

Ingredients

• young spring chicken
• egg
• flour
• salt and pepper
• breadcrumbs
• g butter
• lemon wedges

Instructions

1. Remove neck, wing tips and feet from a young chicken; cut into six pieces (two wing-and-half-breast, two thigh-and-hip, two back), remove hip bones and wishbone, and flatten the back pieces.
2. Beat an egg with a half-eggshell of water. Flour the chicken, steep it in the egg, and season well with salt and pepper; leave until ready to cook.
3. Bread the pieces one by one. Heat 100 g butter in a sautè pan until sizzling.
4. Set pieces skin-side down briefly, turn, cover, and cook with strong heat above and little below about ten minutes.
5. Serve with lemon wedges; good hot or cold.