Prep 30 mins
Cook 1 hr 15 mins
If you are looking for something different to do with pork, this is a great recipe. I adapted this from the Better Homes and Gardens Meat Cookbook, circa 1960. It originally called for veal. I've been making this recipe for 25 years and it is a family favorite. It's an easy recipe and you'll have the ingredients in your cupboard. The recipe calls for skewering the meat on 9 inch skewers, but when making it for the family, I just brown and bake the cubed meat in a cast iron pan. For company, I do skewer the meat. And, I do reduce the salt content and allow guests to add it to their own taste.
- If using skewers, thread meat onto 6 skewers.
- Combine crumbs and next 4 ingredients.
- Combine egg and milk.
- Dip meat in egg mixture, then into crumbs.
- In skillet, brown meat slowly on all sides.
- Dissolve bouillon cube in 1/2 cup of boiling water; add to meat.
- Cover and bake at 350°F for 45 minutes.
- Uncover; bake 30 minutes.
I made this with pork tenderloin, it turned out wonderful! I didn't skewer the meat, I just cut it in larger size cubes. The pork was just SO tender. I served this with roasted veggies. This is a wonderful simple recipe that is very tasty. I will make this again soon! Thanks Deely....Kittencal:)
Outstanding flavor! Reminded me of my childhood. :) Very, very tender. A little on the salty side, and I did omit the extra salt in the crumb mixture. Also, the baking time is long, even though the end result is great. Next time I think I will use less oil to fry, only 1/2 a bouillon cube, and plan on making a double batch.
I've been making city chicken for years( I think I made up my own recipe for it and I never liked it all but my hubby did) when he asked for it again, I decided I would get a real recipe for it and Let me tell ya.I loved it! Thanx for a great flavorful recipe!