Ingredients for Grandma's City Chicken
- Veal Tenderloin
- Pork Tenderloin
- 1 large egg
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Saltine
- 2 tablespoons vegetable oil
- Chicken Broth
- All Purpose Flour
- 1/2 cup chicken broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grandma's City Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Grandma's City Chicken
- Cut 1 lb veal and 1 lb pork into 1-inch cubes.
- Thread veal and pork cubes onto 8 (6-inch) skewers, pushing pieces tightly together.
- In a medium bowl, whisk together 1 large egg, 1/4 cup milk, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Place 1 1/2 cups cracker crumbs in a zip-top bag.
- Dip each skewer into the egg mixture, ensuring it's fully coated.
- Place the coated skewers in the bag with the cracker crumbs, seal, and shake until evenly coated.
- Heat 2 tablespoons vegetable oil in an oven-safe skillet over medium-high heat.
- Sear the skewers for approximately 4 minutes per side, until nicely browned.
- Transfer the skillet with the seared skewers to a preheated oven at 350°F (175°C).
- In a small bowl, whisk together 1/4 cup all-purpose flour and 1/2 cup chicken broth until smooth.
- Pour the flour mixture evenly over the chicken skewers in the skillet.
- Cover the skillet with aluminum foil and bake for 50 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve immediately with mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
1g
Fat
12g
Carbs
2g
