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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.

Ingredients

Scale

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

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