City Chicken
Ingredients
- 2 lbs boneless pork cutlets, cubed
- Bamboo skewers, cut in half and soaked in water for at least 20 minutes
- 2 eggs
- 1/4 cup milk
- 1 cup breadcrumbs
- 1 cup flour
- 1 tsp each salt, pepper, paprika
- 6 tbsp butter
- 2 cup chicken stock
- 1/4 – 1/3 cup flour
Instructions
- Skewer about 5-6 cubes of pork on each bamboo skewer.
- In a shallow plate, whisk together eggs and milk. In a second shallow plate, combine flour, bread crumbs and seasonings. Dip skewers in eggs then in flour mixture until completely covered. Refrigerate breaded skewers for at least 30 minutes to help the breading stick.
- Melt butter in a large skillet. Place as many skewers as will fit in the skillet. Brown on all sides, about 2 minutes per side. Transfer to a baking dish. Once all browned skewers are in baking dish, pour chicken stock on top. Bake at 350 degrees for 1 – 1 1/2 hours.
- Remove pork from the oven. Pour the baking liquid into a sauce pan and bring to a boil. Dissolve flour in an equal amount of water. Slowly drizzle the flour into the pan and stir. Boil until thickened to desired consistency. Serve gravy with the city chicken skewers.