City Chicken Recipe
Healthy, tender and delicious recipe for city chicken just like Grandma used to make which ironically contains no chicken at all as was traditionally popular in the Great Lakes region.
Ingredients
- 6-8 skewers pastured pork and veal alternating medallions
- 1 egg
- 1/4 cup whole milk preferably grassfed
- 3 Tbl coconut oil expeller pressed
- 1 cup sprouted flour
- 1/2 tsp sea salt
- 1/4 tsp pepper
Gravy (optional)
- 1 cup chicken broth
- 1.5 Tbl sprouted flour
Instructions
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Prepare the skewers with alternating medallions of pork and veal. You should have 4-5 medallions per skewer.
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Beat the egg in a medium sized bowl. Mix in the milk, sea salt, and pepper.
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To make the city chicken gravy, mix a few tablespoons of the chicken broth with the flour in a bowl and blend until smooth. Add to the rest of the chicken broth and set aside.
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Sprinkle the cup of sprouted flour evenly on a large plate.
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Dip each skewer in the egg mixture. Roll each skewer in the plate of flour until the meat is covered completely.
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Heat the oil in a large fry pan on medium-high heat. Cook each floured skewer for about 4 minutes, gently turning each one until browned on all sides.
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Place all the browned skewers in a large baking pan. Pour in optional chicken broth gravy and cover with foil. Bake at 350 °F/ 177 °C for about 45 minutes.
Recipe Notes
Wooden skewers (6 inch/ 15 cm long) are ideal for this recipe.
Use pastured lard or avocado oil in place of the coconut oil if desired.
Substitute rabbit and/or lamb medallions for the veal or pork if you avoid either of these in your diet.