This is a “season-as-you-like” recipe for City Chicken, with which you can’t go wrong. The amount of meat you wish to prepare and the size of the bowl in which you marinate it, will determine the amount of the other ingredients you’ll need.
City Chicken/Jackie Weston/The Greco Family “Cook”Book
City Chicken
Boneless chicken, veal or pork – Recipe adjusts for quantity desired (see instructions)
Marinade: lemon juice
Vinegar
Salt and pepper
Garlic powder
Parsley
Small wooden sticks for skewering meat
Egg, beaten – Quantity depends on how much meat is being prepared
Bread crumbs
Vegetable oil
Cut bite-sized pieces of chicken, veal or pork. Place into a bowl. Pour equal parts of lemon juice and vinegar to cover the meat. Season to taste with salt, pepper, garlic powderand parsley. Mix thoroughly. Cover and marinate for at least 2 hours or overnight.
Place meat on wooden sticks (about 4-5 per stick). Dip into beaten egg seasoned to taste with salt and pepper. Dip into bread crumbs to coat. Fry in oil. Remove when browned, and place into a baking dish.
Bake 350 F. for 45-60 minutes. These can be served as an appetizer or as a main dish.
(Recipe for the City Chicken was in The Greco Family “Cooks”Book, Jackie Weston, 1998.)
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