City Chicken

• 1 1/2 pounds pork shoulder meat, cut into 1 1/2 inch cubes
• 1 1/2 pounds veal stew meat (use all pork if you can't find veal)
• Salt and pepper for seasoning the meat
• 2 eggs beaten with 3 tablesppons water
• 2 cups seasoned dry bread crumbs
• Flour for dusting the skewers
• 12 to 15 wooden skewers, 4 to 5 inches long
• Vegetable oil for browning
• 1/2 cup water

1. Thread each skewer with alternating veal and pork cubes. Season liberally with salt and pepper.
2. Dust the skewers with a little flour. Shake off excess.
3. Coat the skewers with the egg mixture and the thoroughly bread them with the seasoned bread crumbs.
4. In batches, brown the skewers in a large frying pan in the vegetable oil reaching to almost an inch.
5. Place the skewers in a 9 x13 inch baking dish and pour the 1/2 cup water or chicken broth into the dish.
6. Cover tightly with foil and bake at 325F for 1 hour. Uncover, raise the temp to 350F and bake 15 to 20 minutes more.
7. The water in the baking dish keeps the meat moist and creates a little sauce to dress the meat and the must have mashed potatoes!

pork shoulder meat, veal stew meat, salt, eggs, bread crumbs, flour, wooden skewers, vegetable oil, water

Taken from food52.com/recipes/15453-city-chicken (may not work)