Recipe: Mock Chicken Legs - Ideas about Mock Chicken Salad for Betty, Canada

Hi Betty ---

The Mock Chicken we ate and loved as children (in the 1950s and 1960s) consisted of meats (pork, veal, and/or beef) placed on skewers, then rolled in beaten eggs and then crushed saltine crackers. These are fried in hot oil. They were sooooooo good. Yum.

I am not sure of the salad version, however, you could easily serve the cooked mock chicken bits on a lovely bed of lettuce with your favorite chopped veggies. Is that similar to the meal you remember?

A number of recipes for Mock Chicken have been posted here on the RecipeLink. Here are two that were posted by Jackie/MA last week. You will find many more by doing a search on the RecipeLink for mock chicken.

Let us know.
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MOCK CHICKEN LEGS

1 1/2 lbs. beef roast or round steak
1 1/2 lbs. pork roast or pork steak
2 eggs
1 tbsp. water
1/2 tsp. pepper
1 dozen saltines
12 to 15 meat sticks

Cut fat from meat. Place in fry pan on medium heat to melt. Cut meat into strips. Start with beef strips, then pork, continue to place on stick alternately. Crush saltines to fine crumbs.

Mix eggs, water, pepper with fork. Dip meat filled stick in egg mixture, roll in cracker crumbs. Lay carefully in hot fat. Turn when golden. Set on end in casserole with sliced onion on bottom. Cover. Bake at 325 degrees about 2 hours.

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MOCK CHICKEN LEGS

2 lb. lean pork, cut in cubes
2 lb. veal, cut in cubes
4 eggs, slightly beaten
1 pkg. Saltine crackers, crushed
2 cans cream of mushroom soup, thinned with a little milk
8-12 meat skewers

On meat skewer, alternate veal and pork cubes. Roll each skewer in egg and cracker crumbs. Brown in skillet with oil. Layer the browned skewered meat in baking dish. Cover with mushroom soup. Bake at 325 degrees for 1 hour.