Fried Young Chickens

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • Young chickens
  • 3 to 4 months old, flour
  • the yolks of 2 eggs, fine breadcrumbs
  • salt and pepper, butter or fat


Quarter the young chickens, sprinkle freely with salt and let them stand for ½ an hour. Then dip the joints in flour, coat with yolks of eggs and finally with fine white breadcrumbs. Fry in butter or fat till a golden colour. A lettuce salad, with slices of hard-boiled egg, is served with this.

This dish is sometimes garnished in the same manner as Wiener Schnitzel with anchovies, etc.