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City Chicken Recipe

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City Chicken is a nostalgic Midwest comfort food made from pork or veal cubes skewered, breaded, and fried or baked to resemble fried chicken. Crispy on the outside and tender inside, it’s a hearty dish full of tradition and flavor.

Ingredients

  • 1.5 lbs pork loin or veal, cut into 1 to 1½ inch cubes
  • 8–10 wooden skewers
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup all-purpose flour
  • 1 cup seasoned breadcrumbs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp paprika (optional)
  • Vegetable oil or butter, for frying and/or baking
  • 1/2 cup chicken or beef broth (optional, for baking)

Instructions

  1. Soak wooden skewers in water for 30 minutes to prevent burning.
  2. Thread 3–4 cubes of pork or veal onto each skewer.
  3. Season the flour with salt, pepper, garlic powder, and paprika if using.
  4. In separate bowls, whisk eggs and milk together, and place breadcrumbs in another bowl.
  5. Dredge each skewer in seasoned flour, then dip into egg mixture, and coat with breadcrumbs.
  6. Heat oil in a skillet over medium heat. Fry skewers for 2–3 minutes per side until golden brown.
  7. Optional: Transfer browned skewers to a baking dish, add about 1/4 inch of broth, cover with foil, and bake at 350°F (175°C) for 20–30 minutes for extra tenderness.
  8. Remove from oven and let rest before serving.

Notes

  • Use both pork and veal for a traditional flavor blend.
  • Let coated skewers rest for 10–15 minutes before frying to help breading stick.
  • Panko can be used for a crispier crust.
  • Serve with mashed potatoes and gravy for a classic meal.
  • Fry in batches to avoid overcrowding the pan.

Nutrition

Find it online: https://thefamilycooking.com/city-chicken-recipe/