"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

City Chicken Recipe

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This recipe for City Chicken, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Powell
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs veal, cubed
2/3 cup finely crushed saltine cracker crumbs
1 tsp paprika
3/4 t poultry seasoning
1/2 t salt
1 egg, slightly beaten
2 T milk
3 T Crisco Shortening
1 chicken bouillon cube

Directions:
Directions:
Advance preparation: Thread veal cubes onto six 9 inch skewers. Combine crumbs, paprika, poultry seasoning, and salt. Combine egg and milk. Dip meat in egg mixture, then in crumbs, Chill until read to use.

Before serving: In large skillet, brown meat slowly on all sides in hot Crisco. Dissolve bouillon cube in 1/2 cup boiling water. Place the browned, skewered meat in 13x9x2-inch baking pan; pour bouillon over the top. Cover and bake at 350 for 45 minutes. Uncover; bake 30 minutes more.

Number Of Servings:
Number Of Servings:
Makes 6 servings

 

 

 

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