This is a depression era recipe that was a favorite among mid=west families.
City Chicken (no chicken)
#1 version CITY CHICKEN
2 pounds of pork and veal cubes
2/3 cup saltine cracker crumbs
1- 1/2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon poultry seasoning
1 egg, slightly beaten
2 tablespoons milk
1 beef bouillon cube dissolved in 1/2 cup hot water
Dip pork and veal cubes in milk and egg. Roll in cracker crumbs. Brown slowly on all sides. Pour beef bouillon over meat. Bake at 350 degrees for 45 minutes. Uncover, and bake for 30 minutes more.
#2 version CITY CHICKEN
3 pounds of pork (I use either pork loin or boneless country ribs) trimmed of fat and cut into 1- 1/2-inch cubed pieces
Wooden skewers
2 well-beaten eggs
2 cups cracker meal
Salt
Canola oil for frying
Prepare and lightly salt meat, put about 5 pieces on skewers. Dip each skewer into beaten eggs and roll in cracker meal.
Fry in canola oil until browned on all sides. Lay them side by side in a casserole dish, add 1/2 cup water to dish and cover. Bake at 350 degrees for about an hour or until fork tender. Happy eating.
-- Submitted by Toni Betyn
"I have my mother's 1943 'Joy of Cooking' cookbook, and in it I found the following recipe for City Chicken," said Joan Clark of Carriere, Miss.
MOCK CHICKEN DRUMSTICKS (CITY CHICKEN)
Cut into 1-by-1- 1/2-inch pieces 1-pound veal steak and 1 pound pork steak. Sprinkle them with salt and pepper. Arrange the veal and pork cubes alternately on 6 skewers. Press the pieces close together into the shape of a drumstick.
Roll the meat in flour. Beat 1 egg and 2 tablespoons water. Dip the sticks in the diluted egg, then roll them in bread crumbs.
Melt in a skillet 1/4-cup shortening. Add 1 tablespoon minced onion (optional). Place meat sticks in shortening. Brown the meat well. Cover the bottom of the skillet with boiling stock or stock substitute or water. Put a lid on the skillet and cook the meat over very high heat until it is tender.
Thicken the pan gravy with flour (2 tablespoons flour to 1 cup of liquid). If preferred, the skillet may be covered and placed in a slow oven at 325 degrees until the meat is tender.
Makes 6 servings
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