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City Chicken

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TomM24
TomM24 Posts: 1,366
edited November -1 in EggHead Forum
I haven't had this dish since I was a kid. My dad doesn't eat chicken so this was the substitue. Alternated cubes of veal and pork dipped in bread crumbs then in egg then back to the crumbs.Here they are ready for Eggdom.
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Cooked indirect at 400 until 155-160. Served with an egged sweet potatoe and some grilled romaine. It was just as I remembered it. They would look better if I have pan seared first but they tasted great!
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