city "chicken", mark's

How To Make city "chicken", mark's

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  Heat oven to 350 degrees. Cut pork and veal into 1" cubes. Thread on bamboo or wooden skewers, alternating chunks of pork and veal. Dip the skewers in the egg, then the bread crumbs, to coat. Saute until browned. Put skewers in a baking pan, and add milk. Cover in foil, and bake about 1 hour. There seems to be no definitive answer as to how this dish got its name. A prevalent story is that, years ago, poultry was expensive, particularly in the years prior to World War II. So cheaper cuts of meat (like pork) were substituted for chicken and "passed off" as chicken. (Personally, I don't believe it) A second theory is that while it looks like chicken, it's a fraud, much as the old country folk regarded "city dwellers." Another theory is that is just plain looks like fried chicken. Still another is that it is eaten with your hands, just like you would eat a chicken leg.
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