City Chicken

Cut veal and pork into 1 inch squares but keep separate bags or bowls.

Salt & pepper to taste and add at least 2 cloves minced garlic to each bag or bowl.

Refrigerate overnight.

Put cubed meat on shewers, alternating meats.

Beat 3-4 eggs in bowl.

Put bread crumbs in separate bowl.

Dip meat skewers in egg and then roll in bread crumbs.

Fry in oil until golden brown.

Place meat on a rack in a Dutch oven with water in the bottom under rack..

Steam meat for 1 3/4 hours or until fully cooked.