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City Chicken
An old-school favorite you'll crave on a cold winter day.
- 1 1/2 - 2 lbs. Cubed veal and pork
- Flour
- Salt & pepper
- 1 Egg beaten with 1 Tbs. water (or 1/3 cup evaporated milk)
- Fine bread crumbs
- Wooden skewers
- 1/4 Fat or oil
- 1 Bouillon cube
- 1 cup Water
Instructions:
Alternate meat on skewers. Dip each prepared meat stick in flour, then in egg and crumbs. Season with salt and pepper. Brown on all sides in hot fat. Add water with bouillon cube. Cover and simmer or place in 350 degree oven 1 hour or until tender. Uncover last 10 minutes. Thicken pan drippings if desired. (Add more water if needed.)
