Despite its name, City Chicken doesn’t usually contain chicken at all. This classic comfort-food dish was created during times when pork and veal were cheaper than chicken. Cubed meat is skewered, breaded, and baked until golden, creating a tender, juicy dish that looks like a chicken drumstick. This easy version keeps all the traditional flavor with simple steps and everyday ingredients.
Ingredients
- 1 lb pork loin, cut into 1½-inch cubes
- 1 lb veal cubes (or use all pork if preferred)
- 8 to 10 wooden skewers
- 1 cup breadcrumbs
- 1 cup all-purpose flour
- 2 eggs
- ¼ cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- 3 tbsp vegetable oil or melted butter
- 1 cup chicken broth (for baking)
Instructions
- Preheat your oven to 350°F (175°C). Lightly oil a baking dish large enough to hold the skewers in a single layer.
- If using wooden skewers, soak them in warm water for 15 minutes to prevent burning during baking.
- Thread the pork and veal cubes onto the skewers, alternating the pieces so each skewer is evenly filled.
- Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, whisk the eggs with the milk. In the third bowl, combine the breadcrumbs with salt, pepper, garlic powder, and paprika.
- Roll each meat skewer in the flour, shaking off the excess.
- Dip the floured skewer into the egg mixture, coating all sides evenly.
- Roll the skewer in the seasoned breadcrumbs, pressing lightly so the crumbs stick well.
- Heat the oil or melted butter in a skillet over medium heat. Add the skewers and brown them on all sides for 2 to 3 minutes per side. You do not need to cook them through; just develop a golden crust.
- Transfer the browned skewers to the prepared baking dish.
- Pour the chicken broth into the bottom of the dish, being careful not to pour directly over the breading.
- Cover the baking dish tightly with foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes to crisp the coating.
- Let the skewers rest for 5 minutes before serving.
