City Chicken
Discover the nostalgic charm of City Chicken, a Midwest classic that’s big on flavor and perfect for a comforting family dinner. Despite its name, this dish features tender pieces of pork—and optionally veal—skewered to mimic chicken drumsticks. These succulent meat cubes are coated in a seasoned breadcrumb crust, pan-fried to golden perfection, and then baked with a fragrant broth for irresistibly juicy results. With its crispy exterior and melt-in-your-mouth interior, City Chicken is a hearty, satisfying main dish that pairs beautifully with mashed potatoes, roasted vegetables, or a crisp side salad. Whether you're recreating a beloved childhood meal or experiencing this retro favorite for the first time, City Chicken is sure to become a staple in your recipe collection. Perfect for weekday dinners or Sunday suppers, this comforting dish combines simplicity, tradition, and rich, savory flavors.
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Recipe Information
Ingredients
- 1.5 pounds Pork shoulder or loin
- 0.5 pounds Veal (optional)
- 8 pieces Wooden skewers
- 1 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Milk
- 1 cup Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Vegetable oil (for frying)
- 1 cup Chicken or beef broth
Instructions
Cut the pork and veal (if using) into 1.5-inch cubes.
Thread the pork and veal cubes alternately onto the wooden skewers, leaving about an inch of the skewer exposed on each end.
In a shallow bowl, whisk together the eggs and milk to create the egg wash.
Set up a dredging station with three shallow bowls: one with flour, one with the egg wash, and one with breadcrumbs mixed with salt, black pepper, and paprika.
Coat each skewer first in flour, then in the egg wash, and finally in the breadcrumb mixture, ensuring an even coating.
Heat vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the breaded skewers to the pan. Fry them until golden brown on all sides, about 2-3 minutes per side.
Preheat your oven to 350°F (175°C).
Transfer the browned skewers to a baking dish and pour chicken or beef broth around (not over) the skewers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the meat is tender and cooked through.
Remove from the oven and let rest for a few minutes before serving.
Serve City Chicken warm with your favorite sides, such as mashed potatoes or green beans.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 45.4 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
