Description
Despite its name, City Chicken doesn’t actually contain chicken! This classic dish features tender, breaded pork or veal skewers, fried to golden perfection and baked until juicy. A Midwest favorite, it’s a must-try comfort food!
Ingredients
Units
Scale
- 1 1/2 lbs pork loin or veal, cut into 1 1/2-inch cubes
- 8 wooden skewers (soaked in water for 30 minutes)
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 1 1/2 cups Italian-style breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil (for frying)
- 1 cup chicken broth (for baking)
Instructions
- Preheat oven: Set to 350°F (175°C) and lightly grease a baking dish.
- Assemble skewers: Thread 3-4 pieces of pork onto each skewer, pressing them together tightly.
- Prepare coatings: Place flour in one shallow dish, whisk eggs and milk in another, and mix breadcrumbs with seasonings in a third dish.
- Coat the skewers:
- Dredge each skewer in flour, shaking off excess.
- Dip into the egg mixture.
- Roll in breadcrumbs, ensuring an even coating.
- Fry: Heat vegetable oil in a skillet over medium heat. Sear the skewers until golden brown, about 2-3 minutes per side.
- Bake: Transfer skewers to the prepared baking dish. Pour chicken broth into the bottom, cover with foil, and bake for 25-30 minutes until tender.
- Serve & enjoy: Let rest for 5 minutes. Serve with mashed potatoes or gravy!
Notes
- Traditional version uses pork, but veal or a mix of meats also works.
- If you prefer crunchier skewers, bake uncovered for the last 10 minutes.
- Leftovers can be stored for up to 3 days in the fridge.
