City Garlic Chicken
|Eggs||2 , beaten|
|Cracker crumbs||3⁄4 Cup (12 tbs)|
|Cornflake crumbs||1 Cup (16 tbs)|
|Garlic salt||To Taste|
|Poultry seasoning||1 Tablespoon|
|Boneless veal shoulder||2 1⁄2 Pound, cut into cubes|
|Hot water||3⁄4 Cup (12 tbs)|
Mix eggs and milk; mix together cracker and cornflake crumbs and seasonings.
Dip veal cubes in egg batter, then in crumb mixture.
Brown in fat.
Melt bouillon cube in hot water; add to meat.
Simmer about 1 hour or until meat is done.
Use liquid from meat for gravy.
May cover and bake in 325 to 350-degree oven about 1 hour or until tender.