Saturday, October 23, 2010

City chicken

Whenever I can find pork and veal cubes at the market we plan a City Chicken dinner.  From what I've read, this dish was developed for city dwellers who had a difficult time getting fresh chicken. It also appears to have mid-western origins.

1 1/2 lbs. pork cubes
1 1/2 lbs. veal cubes  ( use all pork if you can't find veal)
2 eggs, beaten with a little water
2 cups Italian seasoned bread crumbs
flour for dusting
4 - 5 inch wooden skewers
vegetable oil for browning

Thread each skewer with alternating veal and pork cubes. ( I think I got about 12 with this amount of meat)
Dust the skewers lightly with the flour
Coat them with the egg mixture and then thoroughly bread them with the seasoned crumbs
In batches, brown the skewers in a frying pan with oil reaching to almost an inch
Place the skewers in a 9x13 inch baking dish and pour about 1/2 cup water in the dish
Cover tightly with foil and bake at 325F for about 1 hour
Remove the foil, raise the oven temp to 350F and bake 15 -20 minutes longer

The water in the baking dish keeps the meat moist and creates a little sauce to dress the meat.

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