City Chicken
Serves: 8
by Terri Czerwinski (from the Mary Alexander Memorial Cookbook)
1 fatty pork roast
1 beef rump roast (or chuck roast)
Water
Wooden sticks
4 eggs
1 box Italian seasoned bread crumbs
Shortening
Cut pork and beef roasts into 1 or 1-1/2 inch cubes. Beat eggs with small amount of water. Put meat on sticks, alternating with 2 pieces of each on each stick. Roll in bread crumbs. Roll in eggs, then in bread crumbs again. Fry in skillet with melted shortening until brown. Place in roasting pan and bake in 350 degree oven about 1 hour or until done. Add water as needed to keep from sticking to pan.
Recipe formatted with the Cook'n Grocery List Software from DVO Enterprises.