City Chickens
City Chickens


City Chickens

4 lb. pork
Italian bread crumbs
1 pkg. onion soup
2 eggs

Cut pork into 2 inch cube. Put cubes on sticks. Dip in beaten egg. Roll in
bread crumbs and fry in skillet until golden brown. In baking pan add
onion soup and enough water to half way cover city chickens. Bake 3 hours
at 275 degrees.



City Chicken

1 lb. pork, cut in 1 1/2 inch cubes
1 lb. veal, cut in 1 1/2 inch cubes
1 cup cracker meal
1 Tbsp. Hungarian paprika
1 tsp. poultry seasoning
1/2 tsp. onion powder
2 eggs, well beaten
2 Tbsp. milk
3 Tbsp. oil
2 chicken bouillon cube
2 cup boiling water
1-2 Tbsp. lite soy sauce
1-2 onions, sliced into rings
Fresh or dry parsley

You may use all pork on wooden skewers.
Thread pork and veal cubes into skewers. Mix crumbs, paprika, poultry
seasoning, onion powder. Combine eggs and milk. Dip meat in egg mixture,
then in seasoned cracker meal. Brown on all sides in hot oil. After meat
is all browned, pour off any excess oil, arrange city chicken neatly in
pan.
Dissolve bouillon cube or cubes in boiling water; add soy sauce to mixture
and pour all around meat. Cover meat with sliced onion rings and parsley.
Bake covered at 350 degrees for 45 minutes. Uncover, bake 30 minutes more.


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