City Chicken

Name: City Chicken
Ingredients: 1 1/2 pounds pork shoulder meat, cut into 1 1/2 inch cubes; 1 1/2 pounds veal stew meat (use all pork if you can't find veal); Salt and pepper for seasoning the meat; 2 eggs beaten with 3 tablesppons water; 2 cups seasoned dry bread crumbs; Flour for dusting the skewers; 12 to 15 wooden skewers, 4 to 5 inches long; Vegetable oil for browning; 1/2 cup water

9 ingredients

7 steps

Ingredients

1 1/2 pounds pork shoulder meat, cut into 1 1/2 inch cubes
1 1/2 pounds veal stew meat (use all pork if you can't find veal)
Salt and pepper for seasoning the meat
2 eggs beaten with 3 tablesppons water
2 cups seasoned dry bread crumbs
Flour for dusting the skewers
12 to 15 wooden skewers, 4 to 5 inches long
Vegetable oil for browning
1/2 cup water

Directions

1

Thread each skewer with alternating veal and pork cubes. Season liberally with salt and pepper.
2

Dust the skewers with a little flour. Shake off excess.
3

Coat the skewers with the egg mixture and the thoroughly bread them with the seasoned bread crumbs.
4

In batches, brown the skewers in a large frying pan in the vegetable oil reaching to almost an inch.
5

Place the skewers in a 9 x13 inch baking dish and pour the 1/2 cup water or chicken broth into the dish.
6

Cover tightly with foil and bake at 325F for 1 hour. Uncover, raise the temp to 350F and bake 15 to 20 minutes more.
7

The water in the baking dish keeps the meat moist and creates a little sauce to dress the meat and the must have mashed potatoes!