Quarter the chicken, peel off the skin, remove the bones and cut the chicken pieces in half again. Season with salt and lemon juice. Mix the eggs with the flour, add mustard, salt and chopped rosemary until smooth. Turn the fried chicken pieces in the flour and egg mixture and lightly roll in bread crumbs. Fry in a pan in hot clarified butter (130-140 °C) until golden brown on both sides. Lift out, pat dry and serve with the prepared potato and arugula salad.
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