|Serves:||4 to 6|
|1 lb||pork loin, cut into 1 ½ inch cubes|
find more delicious recipes at www.porkbeinspired.com
|1 lb||veal, cut into 1 ½ inch cubes|
|1 1/2 c||ap flour|
|1/4 tsp||ground black pepper|
|1/8 tsp||smoked paprika (optional)|
|2 c||chicken broth|
|1 c||dry white wine|
Have you considered Holland House
|1 sprig(s)||fresh thyme|
|8 stick||6 inch heavy wooden skewers|
|canola oil – as needed|
My grandfather and grandmother first introduced me to City Chicken during my extended summer visits in the 70’s and 80’s. They would stop at Risch’s Supermarket on Route 356/Pike Road in Sarver Pa., and take me back to a true butcher style meat counter, where you actually knew the butcher and talked to him instead of ringing a bell or asking for a manager.
My grandmother told me the traditional preparation was only with pork but I actually prefer veal and pork on my city chicken; which is also considered traditional. I guess truly traditional is up to the person preparing the meal.
When it’s cooked right, the meat is lightly browned, nice and tender with a delicious sauce made from fond left in the pan. The incorporation of chicken stock and white wine in this recipe ties in the whole “chicken” theme of the dish.
This image was found on the web, I don't currently have my own image.