Vienna Baked Chicken

Ingredients

• 3 young, fresh chickens
• 2 '^k cups of bread crumbs
• 3 lbs. of lard for frying
• % lb. of flour
• 1 — 2 eggs

Method

1. 1

   The chickens are killed, dressed, washed, dried and prepared at once.

2. 2

   Cut the chickens in half, salt them, dip them first into flour, then in beaten egg and then in bread crumbs.

3. 3

   The lard is heated in an iron pot or kettle and the pieces of chicken placed into it carefully, one at a time, so as not to cool the fat too much.

4. 4

   Bake them to a nice brown color.

5. 5

   After the crust is hard, let them cook more slowly until well done.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 44. The excerpt below is the record exactly as published.

VIENNA BAKED CHICKEN. Quantity for 6 Persons. 3 young, fresh chickens 2 '^k cups of bread crumbs Salt 3 lbs. of lard for frying % lb. of flour 1 lemon for garnishing 1 — 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.