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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

City Chicken* Recipe

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This recipe for City Chicken* is from OUR FAMILY RECIPE COLLECTION II, 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:  
1½ lbs of city chicken (pork and veal cut in cubes)
salt and pepper
2 eggs, beaten
1 cup of seasoned bread crumbs
½ teaspoon of paprika
2 Tablespoons of Parmesan cheese
½ cup olive or vegetable oil

For gravy
½ cup broth (chicken or beef)
1-2 Tablespoons of flour
Directions:
Directions:
Preheat oven to 350º.F
Add your eggs to a shallow bowl and beat
In a separate bowl add your breadcrumbs, paprika and Parmesan cheese.
If your pork and veal are not already placed on skewers, do so by alternating pork and veal pieces.
Sprinkle meat with salt and pepper.
Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat.
Heat your skillet to medium high and once hot, add your oil.
Once the oil is hot, place your meat in the pan and turn the skillet down to medium. Brown skewered meat on all sides. About 2-3 minutes on each side.
Once the meat is browned, place in a baking dish and cover with aluminum.
Bake for 20 minutes or until the pork is no longer pink inside.
To make the gravy turn the skillet on to medium heat.
Add the broth to the skillet and break up all the browned bits.
Add the flour a little at a time and whisk well so there are no lumps.
Pour over cooked meat. (this did not make much gravy for me but it was tasty.)
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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