City Chicken
Nutrition
Calories: 465 kcalCarbohydrates: 12 gProtein: 30 gFat: 42 gSaturated Fat: 21 gCholesterol: 143 mgSodium: 302 mgFiber: 3 gSugar: 5 gVitamin A: 7.05 IUCalcium: 47 mgIron: 11 mg
Ingredients
- 1 lb pork trimmed, in 1-inch cubes
- 1 lb lean veal or skinned boned chicken, in 1-inch cubes
- 1 whole egg slightly beaten
- 1-1/2 cups freshly made bread crumbs
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 4 tbsp butter
- 2 tbsp oil
- 1 cup chicken broth
- 1 tbsp cornstarch
Instructions
- Place alternating cubes of pork and veal or chicken on eight wooden skewers. Push the meat cubes together snugly.
- Mix the egg with 1 tbsp water and dip the skewered meat in it. Roll meat in the crumbs and sprinkle with salt and pepper.
- Heat the butter and oil in a large skillet and brown the meat lightly. Add 1/2 cup of the chicken broth, cover, and simmer for 20 - 30 minutes. Dissolve the cornstarch in the remaining 1/2 cup of chicken broth and add it to the pan juices, cooking and stirring until clear and thickened.
- Serve the skewers with sauce poured over them.