City Chicken - cooking recipe

Ingredients

2 lb. boneless veal shoulder, cubed
1/2 c. finely crushed cracker crumbs
1/2 c. corn flake crumbs
1 tsp. salt
1 tsp. paprika
3/4 tsp. poultry seasoning
1 egg, beaten
2 Tbsp. milk
2 Tbsp. oil
1 chicken flavored bouillon cube
3/4 c. hot water

Preparation

Divide veal cubes and place on 6 skewers.
Combine crumbs and seasonings.
Dip veal into beaten egg which has been combined with milk.
Roll in crumb mixture.
Heat oil in skillet and brown veal slowly in hot fat.
Dissolve bouillon cube in hot water; pour over meat in skillet.
Simmer for 5 minutes.
Complete cooking by baking for 1 hour, covered, in a 350\u00b0 oven.
Serves 6.