Grandma's City Chicken
"City Chicken the way my Polish Grandma made it. It was the very, very best. It's one that was never written down. You just watched and learned.
Very comforting food!!!"
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 lb veal tenderloin, cut into 1-1/2 inch cubes
- 1 lb pork tenderloin, cut into 1-1/2 inch cubes
- 1 egg, beaten
- 1⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup saltine, medium crushed
- 3 tablespoons oil
- 3⁄4 cup chicken broth
- 1 1⁄2 tablespoons all-purpose flour
- 2 tablespoons water
directions
- Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
- Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
- Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
- Place chicken in glass baking dish.
- In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
- Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
- Serve with mashed potatoes.
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
What oven temperature would be used?
-
The recipe calls for pork and veal in the ingredient list, but halfway through the method, the author suddenly switches to chicken. I’m confused! -
The oven temp is 325 (If using glass dish, 350 for metal). I have been making this for 42 years and it is still a family favorite. Bake it for 1 hour then uncover for 15 to 25 minutes. Enjoy!!
-
this is the same recipe from the 60s better home and garden cook book . Love it.
-
Well we shall see, but what temp shall I bake? I went 400, and will check half way through. I hope someone updates this to include the temp!
see 8 more
RECIPE SUBMITTED BY
