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City Chicken Recipe | |
Chicken | |
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Ingredients:
1 pound(450 g) pork, trimmed, in 1-inch cubes1 pound (450 g) lean veal or skinned, boned chicken in 1-inch cubes 1 egg, slightly beaten 1 1/2 cups(3 1/2 dL) freshly made bread crumbs Salt Freshly ground pepper 4 tablespoons butter 2 tablespoons oil 1 cup (1/4 L) chicken broth 1 tablespoon cornstarch
Directions:
Place alternating cubes of pork and veal or chicken on eight wooden skewers. Push the meat cubes together snugly. Mix the eggs with 1 tablespoon water and dip the skewered meat in it. Roll meat in the crumbs and sprinkle with salt and pepper. Heat the butter and oil in a large skillet and brown the meat lightly. Add 1/2 cup of the chicken broth, cover, and simmer for 20-30 minutes. Dissolve the cornstarch in the remaining 1/2 cup of the chicken broth and add it to the pan juices, cooking and stirring until clear and thickened. Serve the skewers wth sauce poured over them. Serves 4.A favorite recipe from Depression days when chicken was more expensive than pork.
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