MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: City Chicken
 Categories: Beef, Pork, Veal
      Yield: 4 Servings
 
    1/2 lb Boneless Veal; cut into
           - 1-1/2" cubes
    1/2 lb Boneless Pork; cut into
           - 1-1/2" cubes
    1/2 lb Boneless Beef; cut into
           - 1-1/2" cubes
      2 lg Egg; beaten
      1    Seasoned bread crumbs;
           - enough to coat all cubes
      1 tb Vegetable oil; or other oil
           - for frying
    1/2 c  All-purpose flour
 
  Preheat the oven to 350°F.
  
  Pat all cubes dry with paper towels. Put the flour into a zip-loc
  plastic bag, put the seasoned bread crumbs into another zip-loc
  bag. Place a meat cube in the flour bag shake to coat all sides,
  dip cube in beaten egg it is important to cover it well with egg
  wash to get a good even coating of bread crumbs. Place the meat
  cube into the seasoned bread crumbs bag, shake and press to get a
  good and even coating. Impale the cube on a wooden skewer Repeat
  with remaining cubes (alternating veal-beef-pork if you are using
  all three) until they are all breaded and impaled.
  
  Heat the oil in a large heavy frying pan. Brown the skewers of meat
  in the hot oil, turning to brown all 'four' sides. Be very careful
  not to brown them too much as they will burn quickly.
  
  Remove them from the frying pan and place them upon a lightly oiled
  baking sheet. Bake at 350°F for 45 minutes or until they reach the
  degree of doneness you prefer.
  
  Contributor: Mom & Dad Neuman

  Posted by John Padley
 
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