With all the talk about family cookbooks, I thought it might be fun to have a thread where we can post some of our old family recipes.
This is one that both my mother and mil used to make. Unless you are from the Cincinnati area you probably have never heard of it.
CITY CHICKEN
Serves: 6 – 8
1 lb. pork cubes
1 lb. veal cubes
6 – 8 wooden skewers
About 1 – 2 cups bread crumbs, seasoned with salt and pepper
1 egg, slightly beaten with about 1 tbsp of water
Trim any excess fat off of the meat cubes. Alternate the veal and pork cubes on the skewers, packing them tightly together but leaving enough room on each end to hold with your fingers. Put the bread crumbs on waxed paper or parchment paper and season with salt and pepper. Beat the egg with the water in a flat soup bowl. Roll each meat filled skewer in the bread crumbs, then in the egg mixture, then back in the bread crumbs.
Place about 1-2 tbsp oil in a deep, lidded skillet large enough to hold all of the city chicken and heat over medium heat. Add the meat filled skewers and brown the meat on all sides. When the meat is thoroughly browned, add about 1 cup of water to the bottom of the pan (don’t pour over the meat); cover the skillet, reduce the heat so that the water is just simmering and continue cooking for about 1 to 1½ hours or until the meat is tender. Check often to be sure there is enough water, adding more if needed.
This is one that both my mother and mil used to make. Unless you are from the Cincinnati area you probably have never heard of it.
CITY CHICKEN
Serves: 6 – 8
1 lb. pork cubes
1 lb. veal cubes
6 – 8 wooden skewers
About 1 – 2 cups bread crumbs, seasoned with salt and pepper
1 egg, slightly beaten with about 1 tbsp of water
Trim any excess fat off of the meat cubes. Alternate the veal and pork cubes on the skewers, packing them tightly together but leaving enough room on each end to hold with your fingers. Put the bread crumbs on waxed paper or parchment paper and season with salt and pepper. Beat the egg with the water in a flat soup bowl. Roll each meat filled skewer in the bread crumbs, then in the egg mixture, then back in the bread crumbs.
Place about 1-2 tbsp oil in a deep, lidded skillet large enough to hold all of the city chicken and heat over medium heat. Add the meat filled skewers and brown the meat on all sides. When the meat is thoroughly browned, add about 1 cup of water to the bottom of the pan (don’t pour over the meat); cover the skillet, reduce the heat so that the water is just simmering and continue cooking for about 1 to 1½ hours or until the meat is tender. Check often to be sure there is enough water, adding more if needed.
Shirley