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City Chicken



From the kitchen of Joan Knewasser



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I made these for a baby shower and had people offering me money to make these for them. They aren't difficult to make, but they are time consuming.



Cut pork tenderloin & veal into big cubes.

Skewer the meat on fat wooden skewers.

Sprinkle each side with garlic salt.

Cover & refrigerate OVERNIGHT.


Next day:

Dip each skewer in milk.

Coat with Italian seasoned bread crumbs.

Dip in beaten egg(s).

Apply a 2nd coat of Italian seasoned bread crumbs.


Heat oil in a large pot.

When oil is hot, fry skewered meat until breading is browned.

Don't crowd the pot.

Meat should be single layer with room to rotate/ move.


Place fried skewers in a baking dish, single layer.

Add enough chicken broth to keep meat from sticking (should at least coat bottom of dish).

Season with salt & pepper.


Bake covered @ 350, 1 hour

Bake uncovered until done, about 15 more minutes.







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com