Back in the day when chicken was expensive and veal and pork were cheap, ‘city chicken’ was a skewer of pork or pork and veal cubes, coated, deep fried and laid in a cream of soup. Today, I still make it the same way. This photo was taken a while back and with all the fuss around the holidays I absolutely forgot about it! It isn’t hard to make at all and the gravy is perfect every time. Add some potato cakes, applesauce, or just plain mashed potatoes to your favorite salad and veggie and this dinner will feed the whole gang.
Fat: 10.8 g
- 24 wooden skewers about 6 inches long
- 1 lb veal tenderloin, cut into 1-1/2 inch cubes
- 1 lb pork tenderloin, cut into 1-1/2 inch cubes
- 1 egg, beaten
- 1⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup saltine, medium crushed
- 3 tablespoons oil
- can (10½ ounces) condensed cream of mushroom soup
- 1 cup of milk (any variety)
- 1 cup water
- City Chicken:
- Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
- Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
- Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
- Place the skewered meat at the bottom of a large baking or roasting pan. If baking it in the sauce, mix together the mushroom soup, milk and water and pour over the meat.
- Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
- Serve with mashed potatoes and pierogis.