City Chicken (Pork and Veal)
Author: Dorothy Kenyon Box
- Veal, 1.5 lbs., cut in ¾ inch by ¾ inch pieces
- Pork, 1.5 lbs., cut in ¾ inch by ¾ inch pieces
- Short wooden skewers
- Eggs, beaten
- Salt and pepper
- Saltine cracker crumbs
- Place one piece pork, veal, pork, veal, pork on a short stick.
- Roll well in beaten eggs.
- Liberally salt and pepper each stick.
- Roll in cracker crumbs.
- Lightly brown in oil.
- Place in heavy roaster or Dutch oven.
- Cover and bake at 350 degrees for 45 minutes.
- Makes 18 sticks.
- After browning, the meat can be refrigerated, for later, or next day roasting.
- If refrigerated, plan for more roasting time, perhaps 15 to 20 minutes.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2019/11/25/city-chicken-pork-and-veal/
3.5.3240