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City Chicken

Contributed By: Jennifer | See all of Jennifer's recipes
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
? 2 – Pork Butt Steaks
? Veal (about the same amount)
? Cut the meat into small pieces about 1 ¾ inch or 1 ½ inch squares.
? Wooden Skewers.
? Bread Crumbs
? Egg (beaten)
? Salt, Pepper
Keep the pork in separate dish and veal in another dish. Cut the bones from the meat. Cut away the fat from the meat. Use paper towels if the meat is too juicy. If you have more veal than pork start with veal and end with the veal. If you have more pork than veal, start with pork and end with pork. Put the skewers through the center of meat and alternate the pork and veal on the skewers. (Keep the meat on separate dishes because once it is cut they look the same) You can put 6 – 8 pieces on a skewer. Season with salt and pepper. Dip in beaten egg. (you can add a little cold water to the egg to have enough) roll the skewers into cracker or bread crumbs.

Brown them on stovetop in Crisco. (or oil) Place them on top of the bones in a casserole dish. Drain the remaining grease from pan on the city chicken.

Cover and bake in slow oven 325 degrees for 1 – 1 ½ hours.

Date Added: 09/29/2010
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