Mock Chicken Legs
#1
As a child did anyone ever have Mock Chicken Legs. There were two kinds, in school they served one that was ground meat in the shape of a chicken leg, on a wooden stick with breading.
But the one I am thinking of was chunks of meat (maybe pork and veal or something) on a wooden stick, dipped in egg and coated with what I seem to remember some type of dry soup mix (ranch or blue cheese) and bread crumbs and they were then pan fried.
Does anyone have an idea how they were made, the second verison.
Thanks
But the one I am thinking of was chunks of meat (maybe pork and veal or something) on a wooden stick, dipped in egg and coated with what I seem to remember some type of dry soup mix (ranch or blue cheese) and bread crumbs and they were then pan fried.
Does anyone have an idea how they were made, the second verison.
Thanks
#3
Power Poster
Join Date: Jul 2008
Location: Northern Indiana
Posts: 20,306
Around here we call it city chicken - I use the ones that are chunks of pork - some do alternate pork and veal . Roll them in eggs, then in bread crumbs, brown on the stove top, then put in the oven and bake 350 for about an hour or until tender. Add water to the baking dish and if you want to , cover with some onions
is that what you were wondering ?
is that what you were wondering ?
#4
Super Member
Join Date: Apr 2010
Location: playing with fabric in Louisiana
Posts: 3,246
Ahhh, yes! City chicken is what we called them. I alternate beef and pork on a skewer, dip in egg, then bread crumbs, fry till golden, bake over an hour with lots of onion in between the layers. So very good!
#5
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