Coscette al Sesame

Preparation:

Preparation: Trim the flaps at the joint. Take the stump and, with a sharp knife, strip it of its flesh by pushing the skin and pulp towards that end of the bone which, in the bird, is attached to the bust, so as to give the 36 stumps the appearance of little legs. Salt and pepper them, roll them in the flour, in the beaten eggs and finally in the breadcrumbs mixed with a pinch of sesame. Fry the legs over moderate heat, in plenty of hot but not boiling oil, to ensure that the meat cooks well before the crust of bread becomes too colourful; as soon as they are ready, drain them on absorbent kitchen paper and then serve them, even cold, together with potato chips, in the practical baskets used as dishes.