City Chicken Recipe

Introduction

City Chicken is a classic comfort food featuring tender pork and veal cubes breaded and cooked on skewers. Despite its name, there’s no chicken involved – just deliciously seasoned meat coated in a crispy crust and served with a simple pan gravy. It’s perfect for a cozy family meal.

Ingredients

• 1 1/2 pounds city chicken (boneless pork or veal pieces cut into cubes)
• Salt and pepper
• 2 eggs, beaten
• 1 cup seasoned bread crumbs
• 1/2 teaspoon paprika
• 2 tablespoons Parmesan cheese
• 1/2 cup vegetable oil
• 1/2 cup chicken stock, broth or water
• 1-2 tablespoons flour

Instructions

1. Step 1: Preheat your oven to 350°F.
2. Step 2: Beat the eggs in a shallow bowl.
3. Step 3: In a separate bowl, combine the seasoned bread crumbs, paprika, and Parmesan cheese.
4. Step 4: Thread the pork and veal cubes onto skewers, alternating the pieces. Season the skewered meat lightly with salt and pepper.
5. Step 5: Dip each skewer first into the beaten eggs, then coat thoroughly with the breadcrumb mixture. Set aside and repeat with the remaining skewers.
6. Step 6: Heat vegetable oil in a large skillet over medium-high heat.
7. Step 7: When the oil is hot, add the skewers and reduce heat to medium. Brown the meat evenly on all sides, about 2–3 minutes per side.
8. Step 8: Transfer the browned skewers to a baking dish and loosely cover with aluminum foil.
9. Step 9: Bake in the oven for 20 minutes, or until the pork is cooked through and no longer pink inside.
10. Step 10: To make the gravy, place the skillet back on medium heat. Add the chicken stock or broth to the pan, scraping up the browned bits from the bottom.
11. Step 11: Gradually whisk in the flour, a little at a time, to avoid lumps. Cook until the gravy thickens slightly.
12. Step 12: Pour the gravy over the cooked city chicken skewers and serve warm.

Tips & Variations

• For extra flavor, marinate the meat cubes briefly in garlic and herbs before breading.
• Use house-made bread crumbs or panko for a crunchier crust.
• Swap out the Parmesan for sharp cheddar or Romano for a different cheesy twist.
• Serve alongside mashed potatoes or a simple green salad for a well-rounded meal.

Storage

Store leftover city chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the crispy coating. The gravy can be reheated separately over low heat, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is city chicken made of if it doesn’t have chicken?

City chicken typically uses cubes of pork and veal threaded onto skewers, battered, and fried or baked. It was created as a budget-friendly alternative when chicken was scarce, especially in urban areas.

Can I use other meats for city chicken?

Yes, you can experiment by using different meats like veal alone, pork alone, or even turkey cut into cubes. The key is that the meat is tender and cut into similarly sized pieces for even cooking.

City Chicken Recipe

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4.6 from 145 reviews

City Chicken is a classic midwestern comfort dish featuring skewered cubes of boneless pork and veal, breaded and browned in a skillet, then baked until tender. Finished with a simple savory pan gravy, this recipe combines crispy coating with juicy, well-seasoned meat for a nostalgic and satisfying meal.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Meat and Seasonings

• 1 1/2 pounds city chicken (boneless pork or veal pieces cut into cubes)
• Salt and pepper, to taste

Breading

• 2 eggs, beaten
• 1 cup seasoned bread crumbs
• 1/2 teaspoon paprika
• 2 tablespoons Parmesan cheese

Cooking

• 1/2 cup vegetable oil
• 1/2 cup chicken stock, broth or water
• 1–2 tablespoons flour

Instructions

1. Preheat Oven: Set your oven to 350°F to get it ready for baking the city chicken after browning.
2. Prepare Egg Wash: Beat 2 eggs in a shallow bowl to create the egg wash for coating the meat.
3. Mix Breadcrumbs: In a separate bowl, combine 1 cup seasoned bread crumbs, 1/2 teaspoon paprika, and 2 tablespoons Parmesan cheese for the breading mixture.
4. Skewer the Meat: If not already done, thread the pork and veal cubes onto skewers, alternating pieces, then season with salt and pepper.
5. Coat Meat: Dip each meat skewer first into the beaten eggs, then dredge thoroughly in the breadcrumb mixture. Set aside while you coat the remaining skewers.
6. Heat Oil in Skillet: Warm a large skillet over medium-high heat and add 1/2 cup vegetable oil once hot.
7. Brown the Meat: Place the breaded skewers in the skillet. Reduce heat to medium and brown on all sides, approximately 2-3 minutes per side, until a nice golden crust forms.
8. Transfer to Baking Dish: Place the browned skewers in a baking dish, loosely cover with aluminum foil to retain moisture.
9. Bake: Bake in the preheated oven for 20 minutes or until the pork is cooked through and no longer pink inside.
10. Make Gravy: Return the skillet to medium heat and add 1/2 cup chicken stock, broth, or water. Scrape and break up browned bits from the bottom of the pan for flavor.
11. Thicken Gravy: Gradually whisk in 1 to 2 tablespoons of flour, stirring constantly to avoid lumps, until the gravy thickens slightly.
12. Serve: Pour the gravy over the cooked city chicken skewers and enjoy the flavorful dish.

Notes

• Use alternating pieces of pork and veal on skewers to get the traditional city chicken experience.
• The gravy made from pan drippings adds rich flavor but is thin; you can add more flour if a thicker gravy is desired.
• Ensure the pork is fully cooked by checking that there is no pink inside before serving.
• Season the breadcrumb mixture well to enhance the overall flavor of the dish.
• Skewers can be wooden or metal; if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.

Keywords: city chicken, pork skewers, veal skewers, breaded meat, skillet-browned, baked meat, pan gravy, comfort food