Email to Rusty       

Recipe Categories: 0_rusty's HOME PAGEADD_INs APPETIZERS BEVERAGES BISCOTTI BISCUITS BREAD BREADMACHINEBREADS BREAKFAST CAKES CANDY CASSEROLES CHEESECAKES COOKIES COPYCAT CORN_BREADS CROCKPOT CUPCAKES DESSERTS DIABETIC DIPS DOUGHNUTS FISHandSEAFOOD FROSTINGS__ICINGS FRUIT FUDGEandBROWNIES FUNNELCAKES Handy_Information HOLIDAYS HOMEMADE ICECREAM INAJAR MAINDISH MEATS MEXICAN MICROWAVE MISCELLANEOUS MIXES MUFFINS PASTA PIES PIZZA POULTRY PUDDINGS QUICKBREADS REMOVEDRECIPES ROLLS SALADandDRESSING SANDWICHES SAUCES SCONES SIDE_DISHES SNACKS SOUPSandSTEWS SYRUPS ThanksgivingSideDishes TIPSandHINTSandETC VEGETABLES VEGETARIAN

CITY CHICKENS




Source of Recipe


Mrs. H.E. Chrisman, Scottsbluff, Nebraska


Recipe Introduction


I've been asked for this recipe often. We love it!


List of Ingredients




2 lbs. pork tenderloin, cut into pieces 1 ½ inches square.
2 lbs. veal steak, cut into pieces 1 ½ inches square.
salt and pepper, to taste
cracker crumbs
1 egg, beaten
2 cups milk

Recipe



Season meats with salt and pepper. Place alternate pieces of veal and pork on wooden skewers until 6 pieces are used. Roll each in cracker crumbs. Dip in beaten egg. Brown on all sides in deep fat (365ø F.) Place in baking pan. Add 2 cups milk. Cover. Bake in a slow oven (325ø F.) about 2 hours. 8 servings.