{"id":3156,"date":"2023-06-11T01:04:52","date_gmt":"2023-06-11T01:04:52","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3156"},"modified":"2025-04-11T23:22:05","modified_gmt":"2025-04-11T23:22:05","slug":"city-chicken","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/city-chicken\/","title":{"rendered":"City Chicken- Joan’s"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Joan Knewasser<\/h4>\n\n\n\n

Cut pork tenderloin & veal<\/strong><\/em> into big cubes.<\/p>\n\n\n\n

Skewer the meat on fat wooden skewers.<\/p>\n\n\n\n

Sprinkle each side with garlic salt<\/em><\/strong>.<\/p>\n\n\n\n

Cover & refrigerate OVERNIGHT.<\/p>\n\n\n\n

Next day:<\/p>\n\n\n\n

Dip each skewer in milk<\/strong><\/em>.<\/p>\n\n\n\n

Coat with Italian seasoned bread crumbs<\/strong><\/em>.<\/p>\n\n\n\n

Dip in beaten egg(s)<\/strong><\/em>.<\/p>\n\n\n\n

Apply a 2nd coat of Italian seasoned bread crumbs<\/em><\/strong>.<\/p>\n\n\n\n

Heat\u00a0oil<\/strong><\/em>\u00a0in a large pan.<\/p>\n\n\n\n

When oil is hot, fry skewered meat until breading is browned.<\/p>\n\n\n\n

Turn the skewers to brown each side.<\/p>\n\n\n\n

Place fried skewers in a baking dish, single layer.<\/p>\n\n\n\n

Add enough chicken broth to keep meat from sticking (should at least coat bottom of dish).<\/p>\n\n\n\n

Season with salt & pepper<\/strong><\/em>.<\/p>\n\n\n\n

Bake covered @ 350, 1 hour<\/p>\n\n\n\n

Bake uncovered until done, about 15 more minutes.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n