Title: City Chicken
Categories: Beef, Pork, Veal
Yield: 4 Servings
1/2 lb Boneless Veal; cut into
- 1-1/2" cubes
1/2 lb Boneless Pork; cut into
- 1-1/2" cubes
1/2 lb Boneless Beef; cut into
- 1-1/2" cubes
2 lg Egg; beaten
1 Seasoned bread crumbs;
- enough to coat all cubes
1 tb Vegetable oil; or other oil
- for frying
1/2 c All-purpose flour
Preheat the oven to 350 F.
Pat all cubes dry with paper towels. Put the flour into a zip-loc
plastic bag, put the seasoned bread crumbs into another zip-loc
bag. Place a meat cube in the flour bag shake to coat all sides,
dip cube in beaten egg it is important to cover it well with egg
wash to get a good even coating of bread crumbs. Place the meat
cube into the seasoned bread crumbs bag, shake and press to get a
good and even coating. Impale the cube on a wooden skewer Repeat
with remaining cubes (alternating veal-beef-pork if you are using
all three) until they are all breaded and impaled.
Heat the oil in a large heavy frying pan. Brown the skewers of meat
in the hot oil, turning to brown all 'four' sides. Be very careful
not to brown them too much as they will burn quickly.
Remove them from the frying pan and place them upon a lightly oiled
baking sheet. Bake at 350 F for 45 minutes or until they reach the
degree of doneness you prefer.
