CITY CHICKEN

SERVES 4

The 'chicken' in this recipe is actually veal. There was a time (early 1900's) when chicken was very expensive so veal was used as a substitute. This recipe was requested by a visitor and I found it in a Campbell's cookbook. Their recipe called for half veal and pork. This one uses only veal.

INGREDIENTS

1 pound boneless veal shoulder, cut into 1-1/2 inch cubes

1 egg, beaten

2 tablespoons milk

1/2 teaspoon salt or to taste

1/4 teaspoon pepper, or to taste

1/2 cup finely crushed saltines

3 tablespoons unsalted butter

3/4 cup chicken broth

1-1/2 tablespoons all-purpose flour

2 tablespoons water

Thread veal cubes onto 4 6-inch skewers, pushing pieces tightly together. In pie pan, mix together the egg, milk, salt and pepper. Place cracker crumbs on plate or waxed paper. Dip meat into egg mixture, then roll in crumbs to coat. Set on baking rack and refrigerate about 15-30 minutes. This will help the crumbs to adhere to the meat.

Heat butter in a 10-inch skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides. Pour chicken broth over meat; heat to boiling. Reduce heat to low; cover and simmer 45-50 minutes or until meat is tender. Remove meat from pan and keep warm.

In small bowl, stir together the flour and water until smooth. Gradually pour into pan juices, stirring briskly to prevent lumps. Cook until mixture boils, stirring constantly.

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