Cut up the young frying chicken (called a pollo novello in Italian) into pieces, making sure to cut the breasts in half and split the thighs from the drumsticks. If you like, you can bone the pieces, which is relatively easy to do when the chicken is cut up.

Dredge the pieces lightly in the flour, then in beaten egg and shallow-fry them in olive oil over moderate heat. As for any fried chicken, the oil should be hot but not too hot, so it doesn't brown on the outside before it cooks on the inside.

When the chicken pieces are nice and golden brown, remove them to a platter, season them with salt and serve them right away, with lemon wedges if you like.