City Chicken

City Chicken

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.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.