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.
Mom's City Chicken Recipe
My mom's city chicken was a family favorite growing up. It's an easy to make weeknight meal.
Ingredients
- 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
For Gravy
- 1/2 cup broth, chicken or beef
- 1-2 tablespoons flour
Instructions
- 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 skewerAmount Per Serving: Calories: 593Unsaturated Fat: 0g
Carol Lee
Revised to correct… (ignore/delete previous comment)
I grew up in Detroit MI, my parents were Italian. Mom would make this occasionally, we loved it! Years later, I decided to make it for my son’s graduation party, it was a huge hit. My friend kept saying it’s a Polish dish, I argued that it was Italian. No matter, it’s delicious. Mom used dry onion soup mix to make the gravy, I use a can of consommé to make a tasty gravy. Pour it on, then bake additional 15 minutes. We’re having it for Easter dinner – just to have something out of the ordinary / traditional. Loved reading the comments.
Denise
Hi Carol, it’s a simple recipe so I’m guessing many nationalities make similar dishes. Regardless it is a good one. Thanks for sharing your tips and memories!
Michelle Carson
Thank you for your recipe! I never had this dish my whole life. Asked my husband what he wanted for his Birthday dinner. “City Chicken” was his reply. I have to say, I am not known for my cooking abilities. But the look on his face when he replied, “You nailed it!” Was music to my ears!!
Denise
Aw thanks Michelle! That made my day. 🙂
Hop
Hi Denise, thank you for sharing your families story & recipes. My husband introduced me to Lampert’s many years ago. He grew up close to there & I’m from the other side of Pittsburgh & Irwin area that never heard of Lampert’s.
He bought me a beef tenderloin so I can make my Beef Wellington for Christmas. He’s been bringing 5lbs+ every year. This morning he went there to buy City Chicken & I’m on here trying to find a good recipe & I found yours which sounds a lot like my moms.
A good old fashioned meal on a frigid Saturday like today sounds good. Can’t wait to make dinner tonight.
Denise
Hi, I need to tell Lampert’s to read some of these posts because so many people love that place! Thanks for sharing your story.
mary
In eastern PA in the hard coalfields city chicken was served at weddings, especially the Polish,Hungarian or Ukrainian ones. Big roasting pans overflowed. Now I live in Honolulu,Hawaii and will introduce it here. Mary
Denise
Hi Mary, how interesting about the weddings! I hope all the Hawaiians love it as much as we do!
Carol
Wow! It was great reading these comments. I too grew up in the 50’s in Northern Indiana eating city chicken. I lived in TN until the late 90’s before returning to Indiana. I was then able to buy it once again at Eby’s Old Fashioned Meat Market. I made city chicken about 20 years ago for my father but my mother had different instructions than you. Ingredients look to be the same as are the directions up to putting in casserole pan. My mother would put water at the bottom and set the pan fried city chicken on a rack. She then covered it with a lid. I did not have a rack so I made one out of a shredded head of lettuce and put that over the water. The city chicken was deliciously crisp. I think she did that to keep the meat moistened?
After reading all the comments nobody complained about dry meat. I can no longer find the recipe that adds water to the pan. I will be preparing city chicken in a few days but do i need to add water?
I am confused because I want these to be delicious. Thank you for letting me leave a comment.
Denise
Hi Carol, I have never heard of that way of making city chicken but I imagine her intent was to keep it moist. I think the type of pork you use will by nature be a drier meat. I would be nervous about using the lettuce because it might make the chicken soggy. Maybe you can use a plate or something that would elevate the meat? I’m sorry I’m not much help as I’ve never added water.
I found a website where they suggest using crumbled aluminum foil if you don’t have a rack.https://polishhousewife.com/city-chicken-a-polish-american-recipe/
Good luck!
Mary Lou
I make my city chicken just like this except for the Parmesan cheese. I make it just like my mother did. I grew up in Detroit but my mother was born in Latrobe Pennsylvania and move to Detroit when she was about 12. I never knew this was a Polish-American dish and wondered why so many of my friends did not know what I was talking about. I’ve introduced it to several people who loved it. In fact I’m making it tomorrow for my brother and his wife. I can’t wait!
Denise
How nice! Latrobe is not to far from me. My nephew moved to Orlando and wanted to make pork and sauerkraut for New Years and everyone thought he was nuts. That’s another dish that I think is a local thing. Thanks for taking the time to comment!
Joan Cote
My Mom made city chicken every once in a while, we all loved it. Troy, Michigan. She passed in 1989. None of the siblings left knew how to make this. Your recipe is exactly how she made it! I was getting teary eyed as I read your recipe. I can now make it like my mom did. Thank you sooo much! I will pass this on to my daughter and Son and have them pass it down to my granddaughters! Thank you ever so much again! I would give you a hug if you were here!
Denise
Hi Joan, that is so sweet. I’m glad it brought back some memories for you!
Angelo
Grew up in Pittsburgh and had city chicken a lot….my Mum added pineapple to the stick between the pieces of meat before breading, frying and baking…
Denise
That sounds good!
MIMI
I have been eating “city chicken” since I was a little girl ( the 50’s).(my Mom was Bohemian & my Dad was English)
We loved it. Today I made it loose – no skewers involved.We never had gravy but I would like to try that.
I so enjoyed reading the comments.
Regina
Exactly how my mom makes this (cubes of meat, not ground), all the way to the end with sometimes gravy sometimes not. She’s from Central City PA.
Cheryl Basich
Loved this recipe! I followed the recipe exactly EXCEPT did not make the gravy. This will be a favorite go-to recipe that can be made quickly yet be absolutely delicious in a flash. We’re originally from the Pittsburgh area. Saw “City Chicken” in Giant Eagle there and was happy to find it in our Ohio Giant Eagle, too. Served it with a mixture of carrots, broccoli and cauliflower. Thanks so much for the great recipe!
Denise
Hi Cheryl, so glad you liked it! It’s such an easy meal but a staple in our house.
Jamie
I have so enjoyed reading through these comments. This was my favorite meal as I child and so many people I mention it to have never heard of it. I am originally from Youngstown, Ohio ( now living in Pittsburgh) and my Baba and Mom used to make this all the time! I just bought the ingredients and am so excited to try making this for the first time!!!
Denise
Hi Jamie, I continue to be amazed at how many people remember this recipe from childhood. Thanks for taking the time to comment and I hope you enjoy it!
Diana Coolley
This was such a pleasure to find this recipe. I was telling my husband the story about going home after church service to help my grandmother make city chicken. He had never heard of it and said that I must have forgotten that it was chicken on skewers. I was able to show him the recipe. I did forget that is a combination of pork and veal. I grew up in a small town outside of Pittsburgh,PA called New Kensington, I moved to the west in the late 70’s. I oozing and could never remember the recipe so out of sight-out of mind.
I remember the first thing she would do was to put one of her big aprons on me. I had a step stool that was just for me. She was in charge of the cooking and I was I was in charge of shaking the skews in the paper bag with all all the seasoned flour. She would dip them in egg and put the in the bag so I could shake them. Sometimes I shook it so hard the skews would rip the bag and flour went everywhere,she would look at me and we both laughed so hard. Those were the days gone by.
Thank you all again for brightens my evening.
Denise
Hi Diana, first of all I do know New Kensington. That’s about 40 minutes from me.
Thank you for sharing your memories with your grandma. That was a good one and helped brighten MY day. Food can make such good memories and everyone can use a few good memories right?
Take care,
Denise
Phyllis
I’m from New Ken also , I add cream of chicken soup over my city chicken mixed with drippings after I brown the city chicken . It’s delicious 😋
Sherrie
We used to buy it at the grocery store. Up it was not cubes, it was ground and mixed together. It was breaded and on a skewer. I loved it.
Walt K
It was pretty comical…we bought a freezer pack of meat that included city chicken. It’s been years since I made it, went to Pinterest to look it up and your recipe came up first. Imagine my shock when you said you got your meat from Lamperts…exactly where I got my freezer full of meat from. McKeesport folks here and thanks for the recipe!!
Denise
Hi Walt, that’s awesome you are from McKeesport! I need to go back to Lamperts. They have a great selection of meat.
Carol W
It definitely is a small world! I shop at Lambert’s and the do have the best meat! Homemade kolbasi
Is great! I make it the same way. Was checking on how long to leave it in the oven.thanks
CityLady
Hi, I have the meat in the fridge and wanted to look it up as always forget if brown it first so here I am. it was fun reading all comments. And you make it just like my mother did minus the cheese. This goes wayyyyy back to depression. And when I was young and living in Fla. I started to crave it so went to the store and got the butcher. I asked him: where is the city chicken ? He took me to the chicken area and we looked at each other. I told him I don’t want any chicken, I’m making city chicken, I think he thought I was nuts. I”m from Pittsburgh, Pa area and this was very common here but down south they never heard of it when I was there around 1972.
And I can still picture my dad heading to the fridge in evening and grabbing a cold one while watching TV , he loved it, we all did. I am also part Hungarian and Rusin . I guess it’s 60 plus years for me and city chicken , wow, getting old ! Love it and your picture is EXACTLY like when my mother made it. And yes, it’s pork and veal. Our Giant EAgle they had all beef ! I called the butcher out and told him that is NOT city chicken ! And I told him how to make it and NO BEEF is in it ! He didn’t know lol
Denise
Thanks so much for sharing your experience. Funny how food can bring back so many memories!
Bill La Paze
Grew up in Struthers, Ohio in 40′ and 50’s. City chicken popped i to my headBill. Favorite dish my mother made. It’ll be on the table tomorrow. Now in No. Calif. Hobby lobby here I come.
Nancy Toth
I am a Hungarian/Slovak. I made these last year for Christmas Eve. They were such a big hit, I plan to make them again this year. I bought the City Chickens from my local Giant Eagle store. My Mom used to alternate the pork with onion (like you would do for shish kabobs). So, for some of the City Chickens, I took off the pork pieces to alternate with onion pieces. My family said that they loved the ones with onion the best. I do believe the onion takes them to a whole new level. I’ll probably serve with mashed potatoes, corn and coleslaw or the traditional cucumber vinegar salad.
Denise
Hi Nancy, I love the onion idea! I will have to try that next time. Did the onion cook through?
NanC
I came looking for a recipe for City Chicken and this one sounds perfect. Like many-I grew up eating this as a child. My grandma migrated to the US from Poland when she was 4. The family spoke Polish even my dad. That’s who I’m making them for. He’s 80 and his cancer recently returned. I think this will make his heart smile. Thank you for making this available.
Denise
You are welcome! I hope they enjoy it!
Melissa Leal
My mother in law was from Michigan and I live in Alabama. Thankfully she taught me how to make this before she passed away. Now since I’m the only one who knows how to make it I’ve taught my sons how to make it. (no daughters)
She used pork, beef, onions and bell peppers on the skewers and she used Lipiton onion soup mix to bake it. Everybody loves it because they’ve never heard or tasted before.
Denise
Hi Melissa, I love hearing everyone’s stories of how they grew up with city chicken as well as their various ways to make it. Thanks for sharing!
Donna
This recipe is spot on! We go to the Polish Village Cafe in Hamtramk MI and I can’t tell the difference. I serve with mashed potatoes, gravy, corn and cucumber, onion, vinager and sour cream salad. Sunday dinner comfort food for sure.
Denise
That salad sounds really interesting! Thanks for sharing Donna.
Kathy
Polish Village is amazing! I also grew up in the metro Detroit area and City Chicken was a special treat for a big Sunday dinner! I figured everyone ate it. One of my all time favorites. In fact in my town we are having a “peirogi drive up” event and the other foods you can get are Golabki and City Chicken dinners.
Dara
I grew up near Youngstown and this was a favorite for our family. I’m actually not sure if this recipe came from my mom’s or dad’s side of the family though-I’ll have to ask. I know it’s a fav of my dad’s, and since mom passed away 2 1/2 years ago, I made it for him on a recent visit. He loved it! Mom taught me to use plain breadcrumbs and she would vary the seasonings, but she always included sage for some reason. I add Mrs Dash and salt as well. Dad is still in Ohio and can get these already skewered, but I’m in Kansas and no one has a clue what I’m asking for!
Denise
Hi Dara, that’s so funny that no one knows what you are talking about. If you read the comments you will see that many people grew up with this dish and everyone seems to make it a bit differently. This week I made it again and just used boneless country pork ribs because I was in a hurry. My family loves it too….especially my father in law that lives with us.
Jennifer G
My husband grew up in the greater Cleveland area and he grew up eating this. His family is Polish and I have seen several other comments mentioning Polish heritage. Wondering if it’s a Polish thing or an east coast thing? I had never heard of it until we married and he asked me to make it. Without internet, I went to my Joy of Cooking and there it was! His mom died before we married so I always wondered if I was making it correctly, I was! We love it but forgot about it for years. It’s going on this week’s menu! 😋
Denise
Oh I didn’t know it was in the Joy of Cooking! It’s a family favorite of many people as I am coming to realize. 🙂
eleanor hohman
I make this all the time. *I was raised around Pittsburgh, Living in Ohio now. I use all pork on a skewers. ibread them like you do , but i add 2 cans of cream of chicken soup, plus 2 cans of water. Bake at 350 degrees for 2 hrs. covered. This gives you a great gravy to put on mashed potatoes or noodles. Enjoy.
Georgana
My husband grew up eating this in Michigan and Indiana. I’m so glad his mom taught me how to make it.
Denise
It’s crazy to me how many people grew up eating this.
Claudette French
I have never eaten this before and I am going to try making it again .I say again because When I was 18 I made this for my new husband and sadly it turned out horrible , I was very disappointed and never tried it again. I am now 72 and will try it again . Wish me luck
Daria Sprague
Claudette, I am sure your new attempt will turn out amazing! My mouth was watering reading the recipe. Good luck!
Daria Sprague
Michael Schneider
Can this recipe be made in an instant pot?
Denise
Hi Michael, I don’t know. I think it would not have any crunch or crust and that really makes the dish in my opinion. Sorry I’m not much help.
Suzanne
My Mom made this all the time with six kids to feed, she would serve with her sweet sour cabbage… They were so good, my mouth is watering…
Denise
Hi Suzanne, I like the idea of sweet and sour cabbage. I can see how that would be so good with City Chicken.
Jane M Malloy
I grew up inIllinois eating these, but they were called mock chicken legs. Love them!!!
Denise
I haven’t heard that one before! That’s great!
Michelle
I’ve got my meat coated and ready in the refrigerator to brown up. I didn’t grow up eating City Chicken, but my husband did (near Buffalo, NY). It was always his choice when he got to pick what was for dinner on his birthday. He says his mom used saltine crumbs for the breading and used a little poultry seasoning.
Denise
Oh that sounds like a good idea. I’ll have to redo this recipe and take new pictures. I’m always surprised at how many people have fond memories of this dish!
Karen
Your recipe is spot on! I would remove the veal & just eat the pork as a child. My mother would prepare exactly up until the baking. She would bake the fried City Chicken in 2 cans of Cream of Mushroom Soup & 1 can of water, first combined. Or enjoy the crispy, baked, no gravy style. Enjoy!
Denise
Hi Karen, thanks for sharing. If you read the comments for this recipe you will see that lots of people grew up with this recipe and there are many variations. So nice to hear about everyone’s memories!
Anthony Morton
City chicken, mashed potatoes and corn were a regular Sunday dinner growing up in Detroit. Nowadays, city chicken is something of a special treat, especially as the older generation is dying and small, family-owned restaurants are losing out to the fast-food chains. You can still get Polish treats in one of Detroit’s suburbs, Hamtramck, but then again, it is becoming a thing of the past as urban blight takes over and it becomes too dangerous to make a trip “just for” Polish food. Thanks for sharing this recipe.
Trent okerblom
Try Three Brothers Restaurant in Plymouth Mi. They have good city chicken.
Linda Jenner
My hometown. I now live in Phoenix and cannot find the skewers. City Chicken was holiday food in our family. my mom and grandma always baked the browned skewers in beef gravy. Yum. I do think it’s a Polish thing.
Kelly
Amazon has the skewers.
JC Pink
Agreed! Brothers Restaurant on Joy Rd. In Plymouth Twp., Michigan serves great Polish food specialties.
Daren
I like to use Panko rather than breadcrums.
Denise
Hi Daren, I’ll have to try that some time. Thanks for sharing!
valerie potash
Thank you for the recipe and explanation. I remember my mom making a huge pan of city chicken. I thought it was pork and veal but I questioned my memory because of the cost of veal.now… we were not wealthy and she often stretched her grocery dollar to feed 7 of us. I still have her “sticks” so I’m going to make these for our next family gathering.
Denise
It’s really a simple dish but I’m always surprised how many people grew up with it! Hope you like it….check out other peoples comments about their versions as they are very interesting.
Frank
I also grew up in Warren Ohio and this dish was a staple in our house but with a twist. My mom would add sections of carrots into the covered baking dish to cook with the city chicken along with a little chick n stock to keep things moist.
Denise
Hi Frank,
Great idea! I’ll have to try that next time. Thanks for taking the time to comment.
Pat
I loved city chicken growing up! My grandma and mom would use crushed saltine crackers instead of breadcrumbs. Now living in California i must find a butcher that carries veal!
Denise
Hi Pat, thanks for sharing your tip! Good luck in your veal search. We just pork most of the time.
Tom McInerney
Im going to try this tomorrow, for anything I make breading for I always use half bread crums, half Ritz Crakers, BUT make sure you cut way back on any salt you put in the recipe……I dont add any at all!
Denise
Hi Tom,
I just love Ritz crackers for some reason so I can see why that would be really tasty. Thanks for giving us your tips!
Susan K.
I shop at Marc’s here in Cleveland and this week I was surprised to see City Chicken in the meat case. (So of course it’s now in my oven) Always been a favorite of this Uniontown Pa. girl. One of the oldest recipes in our slovak family. Grandma never put parmesan cheese in it tho.
Denise
Hi Susan,
I’m seeing that many people make this recipe and in so many different ways. I need to make it again myself! Thanks for stopping by.
Clifford Blackburn
Hobby Lobby usually has them
Gabrielle
This is a favourite of our family as well. My Greek grandmother has made it her own and we marinade the skewers in lemon, oregano, and salt and pepper before dipping in flour, egg wash and flour again. So delicious!
Denise
What an awesome idea! I love the marinade flavors.
Kay
I grew up in Conneaut, Ohio and we often had city chicken. Reading the comments it appears as though this is a regional dish, something I didn’t realize!
Denise
Kay, I am still amazed that I get so many people coming to this recipe. It was just one my mother made and I didn’t think much of it. Apparently it’s a regional favorite. Thanks for stopping by!
Lynn Mac
Hi Kay – I grew up in Dorset and currently live in Ashtabula. What a small world!
Spotted a package of city chicken at Giant Eagle the other day and wanted to make it for dinner tonight.
Couldn’t remember how long to cook it so ended up here.
Have a great night, neighbor. LOL
Heather
I grew up in Ashtabula! I miss the lake! I now live in Alabama, nobody down here has ever heard of city chicken. My grandmother in Niles made it when I was little. I’m going to try to make it this week.
Denise
I hope you like it Heather!
Laurie
My grandmother used to make this fairly often when I was a kid. I know that she used to buy city chicken at the A&P ( which closed when I was in middle school). This was in Louisville, KY. She cooked it much like this recipe, but used seasoned flour instead of breadcrumbs.
Denise
Hi Laurie,
It’s amazing how many people have had this recipe yet so many do not know about it. That’s interesting that your
Grandma used seasoned flour. I’ll have to try that next time. Thanks for commenting!
Mary Ann Summers
Thank you so much, I was telling my husband about it. I grew up in NE PA and the butcher prepared them. On occasion, since the family was large, mom would use. Ground pork, veal & beef and prepare it the same way. Didn’t know why it was called city chicken
Denise
Hi Mary Ann, I never realized this was such a lesser known recipe. I just posted it years ago because I remembered my mom making it and my in laws used to eat it too. It’s an oldie but goodie! Thanks for stopping by!
Bonnie
My dad used to make this but we called it mock chicken legs he would also smother it in mushroom gravy made with Campbell’s chicken soup. Mmmm I loved this meal served with mashed potatoes and pickled beets. Funny how it can about because it was cheaper than chicken and now it’s more expensive than chicken. Dad would first fry them up for colour and then pressure cook them. They were so tender!
Denise
That sounds really good Bonnie! I’ll have to try it with the mushroom gravy and in the pressure cooker.
Janet
I too grew up with City Chicken with veal and pork. I don’t eat veal but pork and chicken is just as good. Thanks for the great recipe. I kind of forgot out this tasty dish.
Denise
I know, I forgot about it too until my father in law mentioned it.
Audrey Tolley
This was one of my favorites that my grandmother used to make. She used pork and beef as a lot of us didn’t like veal. We also use cornflake crumbs seasoned , mixed with flour. The drippings make a great gravy. We are from Michigan.
Denise
Hi Audrey, thanks for taking the time to comment! We also didn’t like veal that much so my mom did the same. I’ll have to try the cornflake crumbs next time!
Victoria
I was looking for something to serve with Haluski. I think this will be perfect. My son had Haluski at a street fair and loved it. We decided to try it at home. For the City Chicken I only bought pork, and have trimmed, cubes and skewered them for tomorrow night dinner.
Denise
I hope you like them Victoria! It’s a family favorite of ours.
Christopher Macchione
A Cleveland area tradition!
Denise
I didn’t know that!
Georgette
Absolutely! We love our city chicken in Cleveland. I make mine almost the same way. It’s so easy to get pork and veal here. And of course the sticks!
Denise
Hi Georgette! I’m surprised about how much people remember this recipe.
Molly Pruitt
My mom grew up in the Cleveland area and this was a staple growing up. I just moved to NE Ohio and found City Chicken in the local market. Can’t wait to bring back memories.
Denise
Hi Molly,
I am constantly shocked at how much people love city chicken but love the good memories it brings and the stories people write in about it. Thanks for taking the time to comment!
Ginger Phillips
my husband grew up in Ohio and on City Chicken. Living in Texas, it’s difficult to find the sticks. Bamboo skewers tend to splinter. Do you know where I could order the sticks from. I know my mother-in-law could get them from her butcher in Ohio.
Clifford Blackburn
Hobby Lobby usually has them
Lauren @ Sew You Think You Can Cook
What a great history with your recipe, I love it.
Denise
Thanks Lauren and thanks for stopping by!
Renee
I love the title of the recipe and the history of why it is called City Chicken. Oh, and great photos.
Eileen
Who knew that City Chicken is pork? Even better. Like a breaded pork chop on a stick, yum.
Cindy
I never made pork this way, it sounds delicious!
Denise
Thanks for stopping Cindy. I hope you like it!
Sara
I love learning the stories behind dishes! How fun and it looks delicious!
Denise
Thanks Sara.
Wendy @ Wholistic Woman
It looks great, and so much more special because it’s from your mom.
Denise
That it is. I was looking at her recipes yesterday and it brought me to tears.
Monica
I went to college near Pittsburgh and remember this fondly. I’ve never attempted to make it at m=home. Your recipe looks wonderful – it’s time to try it!
Denise
Great! I hope you like it Monica.
Susan Gates
You forgot to say what city, what time period, etc. This could be a good story. Were these leftover scraps of pork and veal that were skewered so they looked like a chop or a breast?
Denise
Very good point! I’ll have to quiz my father in law and see what he says. Thanks for stopping by!
Keith @ How's it Lookin?
Looks so good. Breaded chicken is always a tasty dish, thanks a lot
Karen
It’s not chicken though…it’s pork and veal…they started calling it city chicken because back in the day chicken was more expensive than pork…so they used pork and veal instead and called it city chicken.
Renee @ReneesKitchenAdventures
We do City Chicken up here in NE Ohio too! In fact, it’s one of my specialties! My recipe is very similar to yours, but I love it with gravy. I usually only do pork and assemble it myself, like you said, most grocers carry packs with the meat cubes and sticks or you can buy pork sirloin roast when it’s on sale and cube it yourself. Just ask the butcher for the sticks! This is one of my all time favorite comfort foods ever. YUM!
Denise
Thanks Renee, I will try that next time with the pork roast. I probably have a million wooden skewers in my kitchen as I tend to collect things like that. The gravy was good to me, though I never grew up with it.
Ginger Phillips
my husband grew up in Warren, Ohio.. I wish I could find the stick here in Plano, TX. The bamboo skewers tend to splinter. I would make city chicken in a heartbeat, if I could find the sticks. Any suggestions?
Denise
Hi Ginger,
I just use the bamboo sticks you can buy in the grocery store. They seem to work for me. Maybe someone else will chime in with some help? Thanks for stopping by and good luck!
Rolla
You need to soak your bamboo stick in hot water before using them. It makes them sort and pliable and they don’t break or splinter.
Rolla
Uggghhh SOFT and pliable!
Carole Walton
My husband also grew up in Warren, Ohio. We now live in California. Mom always floured each city chicken before egg wash and bread crumbs. You can get the sticks at any hobby store, like Michaels or Joann’s. I love our City Chicken! I thought it was called that because you don’t see chickens running around in the city!
Denise
Carole, thanks for the tips!
Norah
Bamboo sticks soaked in water, then thrown in a compost heap will still be there a year later & will still splinter. Skewers can be MOST ANY NON-BAMBOO HARDWOOD. (Pine and other evergreens are “soft woods” and SOME can be toxic; Aspen & Maple are good choices.)
Some woodworkers/carpenter-craftsmen/hobbyists will be glad to make them (ASK FOR 6″ or 7 ” STICKS – since you should have a tiny handle! – with a rounded point.) Let them know: “It will come in contact with food.” Local craft stores sometimes carry quarter-inch.or 3/8 inch dowels, and if you just make a slight “x” with a paring knife, even a blunt-ended skewer will be better than bamboo. “See to ” them right away after the meal is over- a soapy water scrub, thorough rinse, dry well, then LIGHTLY coat with vegetable oil. Roll in a clean dry cloth of cotton or linen & seal in a zipper plastic bag.
Christie
This looks SO GOOD!! Any meat on a stick is delicious in my book, but I can’t wait to try this recipe. Seriously….
Denise
Thanks for stopping by Christie, I agree any meat on a stick! haha….or anything in a cup or jar.:)
Rachel
There’s no way I’d find that out here in South Dakota, but my dad would make it all the time when I was growing up. Makes me miss it! I might just have to figure out what cuts of pork are used in it, get some skewers, and make it myself!
Denise
Hi Rachel, Renee suggested a pork sirloin roast. I hope you get to make it and think of your dad.
Hezzi-D
Interesting. I’ve never heard of this but it sounds really good and really easy.
Denise
It is easy and it is good too! I hope you get to try it and like it.
Lori
I made this years ago. Have not had it for more than 30 years. Thank you for reminding me.
now I will make it this week. I love it. I also like a little gravy.
Denise
I know….it’s an oldie but a goodie!
Nettie
Looks incredible! I have to try it! Nettie
Denise
Thanks for stopping by Nettie. My father in law really liked it.
Jodi
Try making this with rye bread crumbs…really good served with sauerkraut and mashed potatoes.
Denise
Oh that sounds wonderful!
Deanna
I grew up with this too. It funny to see people reaction whe you tell them city chicken and they find out it isnt chicken LOL!
Denise
I know….I was just thinking the other day how I never thought it was weird that we called it city chicken and it was pork!
Sally Gooch
I bought city chicken at Lamperts today but couldn’t remember how long to bake it. Thank you for the recipe!
Denise
You are so welcome! Thanks for commenting!
greg
You should top with sliced onion and garlic before going in the oven, better flavor.
Denise
that sounds delicious!
Carol
Love Lamperts
Carol
This is pretty much the recipe I have used for years. Was just looking to see if there was some way different. Thanks for sharing.
Denise
That’s all I’ve heard but maybe someone else is comment with a different way? Thanks for stopping by!
Denise
Yes! I’m new to the place but it’s so great and so close to me!
Loretta
Hope I’m not disappointing you but City Chicken is not only pork but also veal. My father owned a meat market/smoke house in Detroit back in the day and I was called the “City Chicken Queen” as I would skewer the cubed meat onto the skewers. Mom always used Bisquick instead of bread crumbs, no egg wash just the water from when she rinsed them down, heat up some vegie oil, brown on all sides, put the top on and simmer for 20 minutes. I have tried your recipe of browning on all sides and then putting in baking dish with foil and continue to get them done in the over. Wonderful suggestion as Mom’s city chicken was great and tender as long as she simmered it long enough in the pan (with the top on) on the stove.
Enjoy everyone!!! Also, if you see it try Mock Chicken..,,,,,ground pork/veal breaded with bread crumbs on a skewer, brown in oil in a pan……..delish!
Denise
Hi Loretta, yes they still sell city chicken here in Pittsburgh with both pork and veal. I don’t have a taste for veal and it’s often expensive so I don’t usually buy it but I’m sure many do. Thanks for your suggestions….I can’t wait to try the Mock Chicken!
Lisa
I made this recipe tonite..it was delicious! With mashed potatoes..yum
Denise
Hi Lisa,
So glad you liked it!!
Clifford Blackburn
I grew up with city chicken it was made from whatever meat that was on sale. There was 7 kids and 3 adults to feed and money was always an issue so mom would improvise the different meats. When we went to the butcher shop they would sell her scraps and she would make city chicken from it. We loved it I even seen her use ground pork and ground beef. She would make meat balls and do it with them