My mom’s city chicken recipe was a family favorite growing up. It’s an easy to make weeknight meal. The crazy thing is that it doesn’t have any chicken in it! Check out the comments for other peoples comments on their family’s city chicken recipes.
You might also like my low carb city chicken in the air fryer!
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 this mock chicken to me.
He’s a big fan of city chicken so I wanted to make this regional meal for him and thought I’d share it with you because it’s easy and tasty!
Why They Call It City Chicken
My father in law went on to say that back his day chicken was more expensive than pork and veal in grocery stores. So people made city chicken which is essentially cubes of pork and veal on a stick that is breaded to act as chicken.
It’s very popular here in Pittsburgh and from my readers comments below, also Ohio, Michigan and parts of New York. To learn more, check out this article about city chicken.
The Type Of Meat To Use
True city chicken is usually made with pork and veal and not chicken. However sometimes I just use pork because it’s cheaper and easier to find. 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.
If your grocer does not carry these, do not despair. Just find some wooden skewers and a nice piece of boneless pork and/or veal and cut it into pork cubes yourself.
How To Make City Chicken
You can make this dish many different ways but my mom makes it like this:
- Place the pieces of pork and/veal on the wooden skewers.
- Dip the pork skewers in a beaten egg mixture and then seasoned bread crumbs.
- Then brown them in a cast iron skillet skillet with some vegetable oil.
- Finally bake them until they are cooked through.
If you read the comments below you will see LOTS of ways other people make city chicken and hear about some of their fond memories of this delicious dish.
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.
Low Carb & Gluten Free Version To Try
Because I am mostly a low carb blogger I of course had to make a gluten free, low carb version that you can see below.
I made it in the air fryer and it was fantastic. My family liked it just as much as my mom’s recipe. If you are on a low carb or gluten free diet this might be a good recipe to check out.
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!
Frequently Asked Questions
How to make city chicken low carb or gluten free?
I have low carb recipe here but basically you just use a combination of almond flour, parmesan cheese and spice. You can also try crushed pork rinds for the breading.
Where can I buy the wooden skewers or sticks?
Many grocery stores will have the sticks but you can also try Asian grocery stores or they are on Amazon.
What kind of meat is best for city chicken?
It was originally made from pork and veal but I just use pork because it’s easier to find and less expensive. I like to use boneless pork loin country ribs.
What to serve with city chicken?
Many people make a gravy with the pan drippings and serve with mashed potatoes. Really you would treat this as any meat main dish. We eat it with loaded cauliflower mash and green beans.
PS Please read through the comments below. I guess this dish is a beloved recipe of people in this area and many people have variations on the recipe that you may remember or enjoy. And if you have any questions, please just ask.
- 1 1/2 lbs city chicken (pork or veal pieces cut into cubes)
- salt and pepper
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 1/2 teaspoon paprika
- 2 tablespoons Parmesan cheese
- 1/2 cup oil
- 1/2 cup broth, chicken or beef
- 1-2 tablespoons 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.)
Nutrition Information:Yield: 5 Serving Size: 1 skewer
Amount Per Serving: Calories: 593Unsaturated Fat: 0g