Bigb23
March-31-09, 08:29 AM
I'll be the first to post on the new thread. Lowell said we won't be able to post on the old one after Wednesday.
City Chicken recipie
time to make 1¾ hours 35 min prep
Change to: servings US Metric
1 lb veal tenderloins, cut into 1-1/2 inch cubes
1 lb pork tenderloins, cut into 1-1/2 inch cubes
1 egg, beaten
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup saltines, medium crushed
3 tablespoons oil
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
2 tablespoons water
Not the one? See other Grandma's City Chicken Recipes
* < 4 hours
* Pork Loins
* High Protein
1. Thread veal cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
2. Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
3. Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
4. Place chicken in glass baking dish.
5. In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
6. Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
2 lbs pork tenderloins, cut into 1 inch cubes
2 lbs veal, cut into 1 inch cubes
1 cup flour
2 tablespoons grated pasta cheese
1 clove garlic
1 cup dry breadcrumbs (omit cheese and garlic if using seasoned bread crumbs.)
2 large eggs
2 tablespoons chopped parsley
2 cups chicken broth
salt and pepper
oil (for browing meat)
Not the one? See other John's City Chicken Recipes
1. Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
2. Mix parsley into eggs.
3. Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
4. Brown on all sides in hot oil.
5. Place in large baking pan and add chicken broth.
6. Cover and bake at 325º for 2 hours, basting occasionally.
7. Serve with mashed potatoes.
City Chicken recipie
time to make 1¾ hours 35 min prep
Change to: servings US Metric
1 lb veal tenderloins, cut into 1-1/2 inch cubes
1 lb pork tenderloins, cut into 1-1/2 inch cubes
1 egg, beaten
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup saltines, medium crushed
3 tablespoons oil
3/4 cup chicken broth
1 1/2 tablespoons all-purpose flour
2 tablespoons water
Not the one? See other Grandma's City Chicken Recipes
* < 4 hours
* Pork Loins
* High Protein
1. Thread veal cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
2. Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
3. Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
4. Place chicken in glass baking dish.
5. In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
6. Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
2 lbs pork tenderloins, cut into 1 inch cubes
2 lbs veal, cut into 1 inch cubes
1 cup flour
2 tablespoons grated pasta cheese
1 clove garlic
1 cup dry breadcrumbs (omit cheese and garlic if using seasoned bread crumbs.)
2 large eggs
2 tablespoons chopped parsley
2 cups chicken broth
salt and pepper
oil (for browing meat)
Not the one? See other John's City Chicken Recipes
1. Place alternative pieces of pork and veal on wooden skewers until 6 pieces are used.
2. Mix parsley into eggs.
3. Roll meat into flour, then egg-parsley mixture and then breadcrumbs.
4. Brown on all sides in hot oil.
5. Place in large baking pan and add chicken broth.
6. Cover and bake at 325º for 2 hours, basting occasionally.
7. Serve with mashed potatoes.