Go Back
–+ servings

City Chicken Recipe

There's something so nostalgic and comforting about the savory aroma of breaded meat frying up in the kitchen. If you're from Pittsburgh or parts of the Midwest, that smell probably takes you right back to childhood and mom's classic "city chicken" dish.
2 from 1 vote
Print Pin
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 5

Ingredients

  • 1 1/2 lbs boneless pork and veal cut into 1-inch cubes (or use pre-cut "city chicken")
  • Salt and black pepper
  • 2 large eggs beaten
  • 1 cup seasoned breadcrumbs
  • 1/2 tsp paprika
  • 2 tbsp grated parmesan cheese
  • 1/2 cup vegetable oil or canola oil
  • Wooden skewers soaked in water

For Gravy (Optional):

Instructions

  • Thread the pork and veal cubes onto the soaked wooden skewers, alternating pieces of each meat. Season liberally with salt and pepper.
  • Set up a dredging station with the beaten eggs in one shallow bowl and the breadcrumb mixture (breadcrumbs, paprika, parmesan) in another bowl.
  • Working in batches, dip each skewer into the egg mixture, coating all sides. Then dredge it through the breadcrumb mixture, pressing gently to adhere.
  • Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once shimmering hot, fry the breaded skewers for 2-3 minutes per side until golden brown and crispy.
  • Transfer the seared city chicken skewers to a baking sheet or oven-safe dish. Bake at 350°F for 20-25 minutes until the meat reaches an internal temperature of 145°F.
  • For gravy (optional): Make a roux by whisking the flour into the hot skillet with the browned bits and oil. Slowly whisk in the chicken broth and simmer for 5 minutes until thickened.
  • Serve the crispy city chicken skewers hot from the oven. Optionally drizzle with gravy and enjoy with sides like mashed potatoes and roasted veggies.

Notes

  • Can substitute pork only or use beef tips if needed
  • Add Italian seasoning, garlic powder, etc to breadcrumbs for extra flavor
  • Make low-carb by using almond flour or crushed pork rinds for breading
  • Leftovers can be stored refrigerated for 3-4 days