Recipe

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• 1 lb veal tenderloin, cut into 1-1/2 inch cubes
• 1 lb pork tenderloin, cut into 1-1/2 inch cubes
• 1 egg, beaten
• 1/4 cup milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup saltine, medium crushed
• 3 tbsp oil
• 3/4 cup chicken broth
• 1 1/2 tbsp all-purpose flour
• 2 tbsp water

• 1 Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
• 2 Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
• 3 Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
• 4 Place chicken in glass baking dish.
• 5 In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
• 6 Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
• 7 Serve with mashed potatoes.