City Chicken

By • December 28, 2011 12 Comments

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Author Notes: I must have heard a dozen stories about the origins of City Chicken...Polish, German, Hungarian...made with minced meat and formed on a stick to resemble a chicken drumstick...cubes of pork on a stick...baked...fried...very popular in the Midwest...it goes on and on. My version is my mom's version, very simple but ultimate comfort food.inpatskitchen

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Makes about 12 sticks

  • 1 1/2 pounds pork shoulder meat, cut into 1 1/2 inch cubes
  • 1 1/2 pounds veal stew meat (use all pork if you can't find veal)
  • Salt and pepper for seasoning the meat
  • 2 eggs beaten with 3 tablesppons water
  • 2 cups seasoned dry bread crumbs
  • Flour for dusting the skewers
  • 12 to 15 wooden skewers, 4 to 5 inches long
  • Vegetable oil for browning
  • 1/2 cup water
  1. Thread each skewer with alternating veal and pork cubes. Season liberally with salt and pepper.
  2. Dust the skewers with a little flour. Shake off excess.
  3. Coat the skewers with the egg mixture and the thoroughly bread them with the seasoned bread crumbs.
  4. In batches, brown the skewers in a large frying pan in the vegetable oil reaching to almost an inch.
  5. Place the skewers in a 9 x13 inch baking dish and pour the 1/2 cup water or chicken broth into the dish.
  6. Cover tightly with foil and bake at 325F for 1 hour. Uncover, raise the temp to 350F and bake 15 to 20 minutes more.
  7. The water in the baking dish keeps the meat moist and creates a little sauce to dress the meat and the must have mashed potatoes!

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