City Chicken - cooking recipe

Ingredients

1 lb. pork, cut into medium chunks
1 lb. veal, cut into medium chunks
2 eggs
bread crumbs
oil
1 can cream of mushroom soup
1/2 can milk
1 small can mushrooms

Preparation

Put the pork and veal on sticks alternately until 3/4 filled. Take the eggs and beat well in shallow bowl. Dip each stick, then roll in bread crumbs.
Fry in oil until browned.
Put in roasting pan.
Pour a mixture of the soup, milk and mushrooms, mixed well, over the City Chicken in the roaster. Bake in a 350\u00b0 oven for 30 to 40 minutes.