"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

The City Chicken Recipe Recipe

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

Jewell Dean Bundy Taylor
Added: Friday, March 7, 2008


1 lb. pork, cut into one-inch cubes
1 lb. veal, cut into one-inch cubes
oil or margarine

2 eggs, beaten
salt and pepper to taste
garlic powder to taste (optional)

1 c. bread crumbs
1 c. flour
1 Tbsp. baking powder

1 can cream of mushroom soup

wooden city chicken skewers

Thread pork and veal onto skewers; alternate, allowing 4 to 5 cubes per skewer.

Beat eggs with salt, pepper, and garlic powder.

Stir together bread crumbs, flour, and baking powder.

Roll skewers of meat in egg mixture and then in bread crumb mixture. SautÚ in oil over medium heat until brown, turning occasionally.

Place skewers in roasting pan.

Stir together soup with one soup can of milk and one soup can of water. Pour over meat.

Cover and bake in a 350 ║ oven for one hour, until tender. Uncover and bake 15 minutes longer.

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