By Frank Vascellaro

Frank Vascellaro and his mother Rosalie head to the kitchen to whip together some mock chicken legs. Check out the recipe below.

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2 pounds cubed pork (ask you butcher to cut them into 1 inch by 1 inch cubes) Use only 1 pound of each meat if cooking for a smaller family.
2 pounds cubed veal (ask you butcher to cut them into 1 inch by 1 inch cubes)
Plain bread crumbs
Bay leaf
Vegetable oil
Wooden skewers about 5-6 inches long
Frying pan
A big pot with a steamer.

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On each skewer place an equal number of pork and veal pieces. After you skewer the meat, dip each skewer in flour and cover completely. Remove the skewer from the flour and place in milk and coat with milk completely. Remove the skewer from the milk and roll and cover in bread crumbs.

Place the breaded skewers in a frying pan with oil and brown both sides.

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Place the browned skewers in pot with water and bay leafs on the bottom. Steam the mock chicken legs about 2 hours. Make sure there is always water in your steamer. The longer you keep them on the stove on low heat the more tender they will become. Enjoy.

Frank Vascellaro