One of the few recipes that my mother made that I liked and - TopicsExpress

Thom Walczak

One of the few recipes that my mother made that I liked and copied. Deborah Walczak the last batch that I made I took some to Bobbys Restaurant and Lounge for Fran (one of the owners) (we were talking about cooking and I brought up this recipe) for her home use. She then wanted to know how to make them. So I typed this all up. City Chicken Wood skewers About a pound of beef About a pound of pork About a pound of veal Cut into cubes (I find it labeled as stew meat) Seasoned bread crumbs (Italian style) egg wash (eggs and heavy cream is what I like) Thread the meat on the skewers in any order (pork, beef, veal, dont matter) I like to get all the skewers ready. In a fry pan (I use a cast iron skillet) heat up butter flavored Crisco (any brand you want) Dip the meat in the egg wash, coat with bread crumbs, egg wash again, bread crumbs again. Into the oil, I get about 4 in at a time. Brown the coating, place into a glass dish. When I get about 12 in the dish into the oven. Mix a batch of onion soup (Lipton) (both packets) and pour about ½ over the city chicken, I cover with foil and cook for 20 min at 325 degrees. Uncover and turn the city chicken over. Pour the other ½ of the onion soup mix over the chicken. Leave it uncovered and in the over for another 20 min. Done. Freezes well and all you have to do to reheat is steam them.

Posted on: Tue, 06 Jan 2015 01:50:43 +0000

One of the few recipes that my mother made that I liked and - TopicsExpress

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