Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Mom's City Chicken #SundaySupper
My mom's city chicken was a family favorite growing up. It's an easy to make weeknight meal.
Course
Main Course
Cuisine
American
Keyword
breaded pork, city chicken, mom's recipe, regional recipe
Prep Time
30
minutes
Cook Time
20
minutes
Total Time
50
minutes
Servings
5
Author
Denise Wright (MyLifeCookbook.com)
Ingredients
1 ½
lbs
city chicken (pork or veal pieces cut into cubes)
salt and pepper
2
eggs, beaten
1
cup
seasoned bread crumbs
½
teaspoon
paprika
2
tablespoons
Parmesan cheese
½
cup
oil
For Gravy
½
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.)