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City Chicken (Veal Skewers with Gravy)

Serves 4

City Chicken is actually made with veal. Believe it or not, in the early 20th century chicken was very expensive so veal was used as a substitute. This recipe was requested by a visitor and I researched several recipes from which I came up with my own. Since veal is the expensive meat these days, pork or chicken can be substituted, adjusting the cooking time as needed for the meat to become tender.


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 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 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: If preferred, the veal cubes can be browned and cooked without using skewers. They are, however, traditional.