My mom’s city chicken was a family favorite growing up. It’s an easy to make weeknight meal.
I grew up eating city chicken a lot as a child and never once did I wonder why it was called that seeing as there’s no chicken involved. Recently my father in law, who used to be a butcher, explained that back in the day chicken was more expensive than pork and veal so people made city chicken, which is essentially cubes of pork and veal on a stick that is breaded to act as chicken. He’s a big fan so when I had to come up with a regional food to make for this weeks Sunday Supper, my mom’s city chicken was my first choice. Ok it was my third but I wanted to make it for my father in law and I think you are really going to love it.
As I’ve mentioned, you should use use pork and veal for true city chicken but sometimes I just use pork because it’s cheaper and easier to find. However today I stopped by a great local butcher, Lampert’s, that my friend had told me about. They had great cuts of meat and lots of delicious looking prepared food. And there in the case was my city chicken already cut and placed on wooden skewers as you can see below. Many grocers in the area carry city chicken packs with skewers and chunks of pork and veal ready for you to assemble.
City chicken is made many different ways but the way my mom makes it is to dip it in egg and then seasoned bread crumbs. Brown them in a skillet like this and finally bake them until they are cooked.
The final result is a tasty breaded pork and veal chop on a stick. I did make a bit of gravy at the end with the pan drippings but my mother never really did and my father in law doesn’t like it that way so normally I would not bother to do that.
Mom’s City Chicken
As they say, pork is the other white meat. You can see above how it does look like breaded chicken. And there you have my mom’s city chicken. It is a nice and easy weekday meal that I’m sure your family will love. At least that’s how we do it in the ‘burgh. Enjoy!
- 1½ lbs of city chicken (pork and veal cut in cubes)
- salt and pepper
- 2 eggs, beaten
- 1 cup of seasoned bread crumbs
- ½ teaspoon of paprika
- 2 Tablespoons of Parmesan cheese
- ½ cup olive or vegetable oil
- For gravy
- ½ cup broth (chicken or beef)
- 1-2 Tablespoons of flour
- Preheat oven to 350 degrees.
- Add your eggs to a shallow bowl and beat
- In a separate bowl add your breadcrumbs, paprika and Parmesan cheese.
- If your pork and veal are not already placed on skewers, do so by alternating pork and veal pieces.
- Sprinkle meat with salt and pepper.
- Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat.
- Heat your skillet to medium high and once hot, add your oil.
- Once the oil is hot, place your meat in the pan and turn the skillet down to medium. Brown skewered meat on all sides. About 2-3 minutes on each side.
- Once the meat is browned, place in a baking dish and cover with aluminum.
- Bake for 20 minutes or until the pork is no longer pink inside.
- To make the gravy turn the skillet on to medium heat.
- Add the broth to the skillet and break up all the browned bits.
- Add the flour a little at a time and whisk well so there are no lumps.
- Pour over cooked meat. (this did not make much gravy for me but it was tasty.)
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More of Mom’s Best Recipes
And now for some more regional favorites from my friends at Sunday Supper!