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City Chicken (not really Chicken at all) Recipe

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This recipe for City Chicken (not really Chicken at all), by , is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Beissel, Northumberland, PA

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. pork
1/2 lb. veal
1 egg, beaten
Bread crumbs (seasoned if you want)
1 c. milk

Directions:
Directions:
Heat oven to 350. Cut pork and veal into 1" cubes. Thread on bamboo or wooden skewers, alternating chunks of pork and veal. Dip the skewers in the egg, then the bread crumbs, to coat. Saute until browned.

Put skewers in a baking pan, and add milk. Cover in foil, and bake about 1 hour.

Number Of Servings:
Number Of Servings:
2 to 3
Preparation Time:
Preparation Time:
20 min. (more if defrosting pork and veal)
Personal Notes:
Personal Notes:
This is one of my favorites. City Chicken has its roots in the depression--the story, as it goes, is that chicken was more expensive than pork, so they used to make the above recipe to pass off pork and veal as chicken.

It doesn't quite taste like chicken, but it sure is good!

 

 

 

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