City Chicken Recipe
Ingredients
| 2 pounds boneless veal shoulder, cut in 1 1/2-inch cubes | ||
| 1/2 cup fine cracker crumbs | ||
| 1/2 cup corn-flake crumbs | ||
| Salt | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| 1/4 teaspoon poultry seasoning or thyme | ||
| Monosodium glutamate | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| 1 slightly beaten egg | ||
| Milk | 2 Tablespoon | |
| Fat | 2 Tablespoon | |
| Chicken | 1 | |
Directions
Push veal cubes onto 6 skewers.
Combine cracker and corn-flake crumbs and seasonings.
Combine egg and milk.
Dip meat in egg mixture, then in crumbs.
Brown slowly on all sides in hot fat.
Dissolve bouillon cube in 3/4 cup hot water, add to meat.
Cover tightly; simmer 1 hour or till tender.
Serve meat liquid as gravy.
Combine cracker and corn-flake crumbs and seasonings.
Combine egg and milk.
Dip meat in egg mixture, then in crumbs.
Brown slowly on all sides in hot fat.
Dissolve bouillon cube in 3/4 cup hot water, add to meat.
Cover tightly; simmer 1 hour or till tender.
Serve meat liquid as gravy.
Chef
