CITY CHICKEN

CITY CHICKEN 1 1/2 lbs of city chicken (pork and veal cut in cubes) salt and pepper 2 eggs, beaten 1 cup of seasoned bread crumbs 1/2 teaspoon of paprika 2 Tablespoons of Parmesan cheese 1/2 cup olive or vegetable oil For gravy 1/2 cup broth (chicken or beef) 1-2 Tablespoons of flour Preheat oven to 350 degrees. Add your eggs to a shallow bowl and beat In a separate bowl add your breadcrumbs, paprika and Parmesan cheese. If your pork and veal are not already placed on skewers, do so by alternating pork and veal pieces. Sprinkle meat with salt and pepper. Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat. Heat your skillet to medium high and once hot, add your oil. Once the oil is hot, place your meat in the pan and turn the skillet down to medium. Brown skewered meat on all sides. About 2-3 minutes on each side. Once the meat is browned, place in a baking dish and cover with aluminum. Bake for 20 minutes or until the pork is no longer pink inside. To make the gravy turn the skillet on to medium heat. Add the broth to the skillet and break up all the browned bits. Add the flour a little at a time and whisk well so there are no lumps. Pour over cooked meat. (this did not make much gravy for me but it was tasty.)