Cooked pork and veal dipped in an egg and milk mixture and served with a baked chicken is one way to prepare city chicken. Alternatively, thread cubes of only pork onto a skewer, and after seasoning with salt and pepper to taste, dip the pork into an egg and milk mixture. Fry and bake the pork, and serve hot.
Cut 1 pound of veal tenderloin and 1 pound of pork tenderloin into 1 1/2 -inch cubes, and push them tightly into skewers. Mix 1 beaten egg with 1/4 cup of milk, 1/4 teaspoon of pepper and 1/2 teaspoon of salt in a bowl. Dip the skewered meat into the egg mixture, and coat with a cracker mixture. Place the seasoned meat in a skillet with oil, and cook for about four minutes until all sides turn brown.
Combine 3/4 cup of chicken broth with 2 tablespoons of all-purpose flour, and stir in 2 tablespoons of water. Pour the mixture over a chicken in a baking dish, and bake the chicken for 1 hour while covered with a foil. Then, remove the foil, and serve after 10 minutes with mashed potatoes.
To prepare an all-pork city chicken, thread cubes of pork on skewers, and season with salt and pepper. Dip the skewers in an egg and milk mixture, and then coat them with bread crumbs. Place the skewers in a fryer with oil preheated to 350 degrees Fahrenheit. Fry the cubes for three minutes on all sides until the meat turns golden brown. Bake for 20 minutes, and serve while hot.