City Chicken

December 28, 2011
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

  • Prep time 20 minutes
  • Cook time 2 hours
  • 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
In This Recipe
  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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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!