City Chicken (Veal Skewers with Gravy)

Serves 4

This recipe was requested by a visitor. I researched several recipes before I came up with my own. City Chicken is actually made with veal. As I understand it, chicken was very expensive in the early 20th century, so veal was used as a substitute. These days, veal is the more expensive meat, so pork or chicken can be substituted, adjusting the cooking time as needed for the meat to become tender.

Ingredients

• 1 pound boneless veal shoulder, cut into 1-1/2 inch cubes
• 1 egg, beaten
• 2 tablespoons milk
• Salt and pepper to taste
• 1/2 cup finely crushed saltine crackers
• 3 tablespoons butter, preferably unsalted
• 3/4 cup low-sodium chicken broth
• 1-1/2 tablespoons all-purpose flour
• 2 tablespoons water

Thread veal cubes onto four 6-inch skewers, pushing pieces tightly together. In pie pan, mix together the egg, milk, salt and pepper. Place cracker crumbs on a plate. Dip meat into egg mixture, then roll in crumbs to coat. Set on baking rack and refrigerate for 15 to 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 for 45 to 50 minutes or until meat is tender. Remove meat from pan and keep warm.

In a small bowl, stir together the flour and water until smooth. Gradually pour into pan juices, whisking briskly to prevent lumps. Cook until mixture boils and thickens, stirring constantly. Serve skewers with a drizzle of gravy, passing more separately.

Notes: The skewers are traditional. However, if preferred, the veal cubes can be browned and cooked without using skewers.