City Chicken

An oldie from the 50's that most have forgotten about. Originally it was pork and veal, but real veal is a little expensive these days. Feel free to adjust/ add seasonings to your liking.



CITY CHICKEN (KABOBS)


INGREDIENTS

2 lbs Pork shoulder cut into loonie sized cubes

1 small onion chopped

2 cloves garlic chopped

1 tbl Worcestershire sauce

2 tsp Soya sauce

1 tsp salt

1/2 tsp black pepper

2 eggs

1/2 cup milk

bread crumbs

1/2 cup cooking oil or lard

wooden skewers



Combine first seven items in bowl, cover and marinate at least one hour, overnight if possible.

Slide 5-7 cubes of meat on each skewer.

Whisk together the eggs and milk in shallow pan or bowl large enough to roll each kabob in.

Dredge each kabob in bread crumbs, repeating eggs then crumbs if you like a heavier breading.

Lightly brown the kabobs in a frying pan with your choice of oil.

Place in roasting pan, seal pan with tin foil, bake in middle of oven 1 hour @ 325f

Remove tin foil, bake a further half hour.

Great with mashed potatoes!