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City Chicken

  • 4-City Chicken (Veal & Pork)
  • 2 Eggs, beaten slightly
  • 1 Cup seasoned bread crumbs
  • Salt & Pepper
  • 1 Spanish onion

Flour, dip in egg, rolled in breadcrumbs. Brown in hot oil until
Golden brown. Do not over cook. Meat should be raw inside.
Arrange in small roaster side by side. Season with salt & pepper.
Slice onion and place on top of city chicken. Option: place a pad of
Butter on each city chicken before roasting. Roast covered at 325
Degrees for 1 & ½ hours. Red skin potatoes quartered and sliced
Carrots can be cooked with city chicken if desired. Place vegetables
In roaster after the first hour. Seasoned and cook vegetables until done.