City Chicken - cooking recipe

Ingredients

2 lb. veal, cut in 1 1/2 inch cubes
1/2 c. finely crushed saltine cracker crumbs
1 1/2 tsp. salt
1 tsp. paprika
1 tsp. poultry seasoning
1/2 tsp. Accent
1 slightly beaten egg
2 Tbsp. milk
1 Tbsp. shortening
1 chicken bouillon cube

Preparation

Place veal cubes onto six (9-inch) wood skewers.
Combine cracker crumbs and next four ingredients.
Combine milk and egg. Dip meat in the egg mixture, then in crumbs.
In skillet, brown meat slowly on all sides in hot shortening.
Dissolve bouillon cube in 1/2 cup of boiling water and add to meat which has now been placed in baking dish.
Cover and bake at 350\u00b0 for 45 minutes; uncover, bake for 30 minutes.
Serves 6.