Babcia's City Chicken
Babcia's City Chicken. Try something different for dinner tonight. I guarantee if your family likes meat they will love this!
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
- 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
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. Temp is 325 degrees for glass and 350 degrees for metal.
Serve with mashed potatoes and pierogis.
The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.
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Serving: 1g | Calories: 238kcal | Carbohydrates: 8g | Protein: 25g | Fat: 10.8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 106mg | Sodium: 407mg | Potassium: 0mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg