RECIPE: City Chicken
I posted a picture of this on the Cooking Forum's WFD thread, and a couple of people requested the recipe.
The legend is that during the Depression, chicken was more expensive than meat, so pork and veal were "passed off" as chicken.
1 lb. pork, cubed
1 lb. veal, cubed
Cracker meal (not bread crumbs)
1. Roll cubes of meat in seasoned (salt, pepper, paprika, and/or garlic powder) flour. On bamboo skewers, thread alternating pieces of pork and veal (about six pieces). Dip skewers in beaten egg (you can mix in a tiny bit of milk or water), then in cracker meal. You can season the cracker meal as well if you like. Refrigerate at least one hour or preferably overnight.
2. Place Crisco or peanut oil in skillet (olive oil may burn). Brown skewered meat on all sides until golden brown. Transfer to baking dish and roast in oven at 350Â° for 45 minutes to 1 hour.
This was a special treat during DHÂs childhood back in the Mon (Monongahela River) Valley in Pennsylvania.