Recipe: City Chicken (using pork and veal)

This is from a 1974 newsletter of some sort. I'm not sure if the final simmering time is correct for today's leaner pork. Cook to your desired degree of doneness.

CITY CHICKEN

2 pounds boneless pork
1 pound veal
Garlic powder
Salt, pepper, as desired
2 eggs, beaten
2 Tablespoons milk
3/4 cup bread crumbs
1 Tablespoon flour
10 six-inch long pointed skewers
1/4 cup oleo or shortening

Cut the pork and veal into one-inch squares about1/4-inch thick. Thread alternately on skewers beginning and ending with pork. Season with a little garlic powder, salt and pepper.

Beat eggs with milk in a shallow dish.

Mix bread crumbs with flour in another shallow dish.

Roll meat skewers in egg mixture, then in bread crumb mixture.

Fry slowly in hot oleo or shortening for 30 minutes until golden brown carefully turning once.

Cover and simmer for 30 minutes longer or until done.