City Chicken (on a stick)

1 1/2 lb stewing veal (cut into cubes)
1 1/2 lb lean pork (cut into cubes)
20 to 24 shish kabob or bamboo skewers (approx. 4 1/2-inches long, 1/8-inch thick)
2 cups Italian bread crumbs
2 eggs
1 tsp garlic salt
salt to taste (optional)
pepper to taste
cooking oil

Put cut stewing veal and pork on the skewers by alternating one veal cube then one pork cube. Leave room on each end, approx. 3/4-inch long, so you can pick up sticks. Repeat until meat is used. Should yield around 19, sometimes more.

Put bread crumbs in a large plastic bag.

Mix together eggs, garlic salt, salt, and pepper in a large bowl (to be used for dipping).

Roll skewered meat in egg mixture until covered, then put into plastic bag of breadcrumbs and shake until well coated. Put on platter. Repeat until done.

Heat oil in a skillet. Brown the meat in the oil (save the drippings for later)

Place browned city chicken on a rack (if available) in a covered Dutch oven and bake at 350 degrees for approx. 2 hours or until tender.

To cook in a pressure cooker instead of the oven:
Place browned meat sticks on a rack in a pressure cooker and add approx. 1 1/2 cups of water cover, seal, bring to full pressure (high) and cook for 20 minutes (or go by your manufacturer’s instructions).

When done, place city chicken on platter for serving. If desired, add the reserved drippings from the skillet to the drippings in the Dutch oven or pressure cooker and make your gravy.

Serving suggestions:
Serve with applesauce, mashed potato, vegetable and salad.