Beat egg and water slightly; stir in salad dressing mix. Dip city chicken into egg mixture; coat with bread crumbs.
Melt shortening in 10-inch skillet. Brown city chicken in hot shortening. Sprinkle with salt and pepper; add wine. Heat to boiling; reduce heat. Cover and simmer until done, about 1 hour. Add additional wine to cover bottom of skillet when necessary.
*NOTE: Equal parts of pork and veal cubes placed on skewers.