City Chicken

[cat lover]

Back when I was a kid you could buy these ready to cook in a little corner neighborhood grocery; don't see them any more and just found this recipe I've had from my Great, Great Aunt.

2 lbs pork tenderloin
2 lbs. veal steak
8 wooden skewers
salt and pepper to taste
1 egg, lightly bewaten
cracker crumbs
2 cups milk

Cut pork and veal in 1 1/2 " cubes. Season with salt and pepper. Alternate 3 pieces of veal with 3 pieces of pork on a wooden skewer that has been soaked in water so they don't burn. Repeat till all meat is used. Dip each skewer in beaten egg and roll in cracker crumbs. Brown on all sides in a cast iron skillet. Place the skewers in a baking dish; add milk and cover dish. Bake at 320 degrees (the temp is right!) for about 2 hours. 8 servings


Enjoy!


cat lover:)

[ewriggs]

Ooooo! sounds good! We'll have to try them!

Cheerio!
Elizabeth

[cat lover]

Let me know what you thought of them and maybe any little secret ingredient you came up with that made them even better!

[mouse]

Why do they call it City Chicken when there isn't any chicken in it?
mouse

[DeBora4BobbyL]

Mouse, I was going to ask the very same thing! LOL

[cat lover]

This explains it!:p

One theory is that, years ago, poultry was expensive, particularly in the years prior to World War II. So cheaper cuts of meat (like pork) were substituted for chicken and "passed off" as chicken. Another theory is that is just plain looks like fried chicken. Still another is that it is eaten with your hands, just like you would eat a chicken leg.