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| City Chicken I |
From the kitchen of Stephanie Knewasser. The name comes from
the fried chicken when they wanted. In the city, chicken was hard to
come by; so they created their own from chunks of pork and veal
which were much less expensive then. The skewers of pork and veal
looked like a chicken leg when breaded. The recipe calls for veal and
pork, but I prefer all pork. They should be made on fat sticks, but I use
wooden skewers.
the fried chicken when they wanted. In the city, chicken was hard to
come by; so they created their own from chunks of pork and veal
which were much less expensive then. The skewers of pork and veal
looked like a chicken leg when breaded. The recipe calls for veal and
pork, but I prefer all pork. They should be made on fat sticks, but I use
wooden skewers.
Cut pork into big cubes.
Sprinkle each side with garlic salt.
Cover & refrigerate OVERNIGHT.
Dip each skewer in beaten egg.
Coat with Italian seasoned bread crumbs.
Fry in butter or margarine until all sides are brown.
Place skewers on rack in roasting pan.
Add water to pan, but keep below rack.
Bake covered @ 350, 45 min-1 hour
Uncover near end.
These freeze well after browning.
Thaw before baking.
Sprinkle each side with garlic salt.
Cover & refrigerate OVERNIGHT.
Dip each skewer in beaten egg.
Coat with Italian seasoned bread crumbs.
Fry in butter or margarine until all sides are brown.
Place skewers on rack in roasting pan.
Add water to pan, but keep below rack.
Bake covered @ 350, 45 min-1 hour
Uncover near end.
These freeze well after browning.
Thaw before baking.
| Questions/ Comments contact: stephanie@familyrecipesandmore.com |
| FamilyRecipesandMore.com |
Step by Step
- Coating in
crumbs - Frying
- Roasting