Country Ribs City Chicken |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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If you are looking for something different to do with pork, this is a great recipe. I adapted this from the Better Homes and Gardens Meat Cookbook, circa 1960. It originally called for veal. I've been making this recipe for 25 years and it is a family favorite. It's an easy recipe and you'll have the ingredients in your cupboard. The recipe calls for skewering the meat on 9 inch skewers, but when making it for the family, I just brown and bake the cubed meat in a cast iron pan. For company, I do skewer the meat. And, I do reduce the salt content and allow guests to add it to their own taste. Ingredients:
2 lbs country-style boneless pork ribs, cut in 1 1/2 inch cubes |
25 finely crushed saltine crackers |
1/2 teaspoon salt |
1 teaspoon paprika |
3/4 teaspoon poultry seasoning |
1 egg, slightly beaten |
2 tablespoons milk |
3 tablespoons olive oil |
1 chicken bouillon cube |
Directions:
1. If using skewers, thread meat onto 6 skewers.
2. Combine crumbs and next 4 ingredients.
3. Combine egg and milk.
4. Dip meat in egg mixture, then into crumbs.
5. In skillet, brown meat slowly on all sides.
6. Dissolve bouillon cube in 1/2 cup of boiling water; add to meat.
7. Cover and bake at 350°F for 45 minutes.
8. Uncover; bake 30 minutes.
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