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Grandma Shay's City Chicken Recipe

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This recipe for Grandma Shay's City Chicken is from The Van Haaren Sisters' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 to 1/2 cup vegetable oil
2 pounds veal, cut into 1 -1/2 inch cubes
4 pounds pork, cut into 1-1/2 inch cubes
Wooden skewers
4 eggs, beaten
2 cups break crumbs or more as needed
1 large onion
2 cans (10-3/4 oz each) cream of mushroom soup
1 soup can of water
Kitchen Bouquet, optional
Directions:
Directions:
Preheat the over to 325º. Have a large skillet heated with 1/4 cup vegetable oil.
Put one port cube, one veal cube and another port cube on the stick (or more as desired). Place the eggs in a shallow bowl. Place the bread crumbs in another shallow bowl. Dip the cubes on the stick into the eggs, letting excess drip off, and then roll in bread crumbs to coat.
Working with several at a time, transfer the breaded meat to the hot skillet and brown on all sides, about 1 to 2 minutes. Transfer to a large baking dish, Repeat egg and breading process with remaining meat. Layer them on top of each other in the dish.
Drain the oil from the skillet and add the mushroom soup, plus 1 can of water and bring to a boil.
Cube the onion and put it in the baking dish, then pour the mushroom soup over the top.
Cover with foil and bake for two hours or until tender.
Cooks note: If you prefer a darker gravy, add kitchen bouquet to the mushroom soup mix while it is boiling to darken it.
Number Of Servings:
Number Of Servings:
30 to 40
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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