Coal Region recipes · Shared Working-Family Classics

City Chicken

Name: City Chicken
Total time: 1 h 25 min
Yield: 6 skewers
Ingredients: 1½ pounds pork shoulder, cut into 1-inch cubes; ½ pound veal or additional pork, cubed; 6 short wooden skewers; ½ cup flour; 2 eggs, beaten; 1½ cups seasoned breadcrumbs; 2 tablespoons oil; 1 cup chicken stock

Also known as: Pork-and-veal skewers

There is no chicken in it: cubes of pork, and traditionally veal, are skewered, breaded, browned, and braised.

Heritage Polish American and Depression-era

Time 1 hour 25 minutes

Yield 6 skewers

Ingredients

Check off as you cook.

1½ pounds pork shoulder, cut into 1-inch cubes
½ pound veal or additional pork, cubed
6 short wooden skewers
½ cup flour
2 eggs, beaten
1½ cups seasoned breadcrumbs
2 tablespoons oil
1 cup chicken stock

Method

Thread the meat tightly onto skewers and season.
Coat each skewer in flour, egg, and then breadcrumbs.
Brown in oil, transfer to a covered baking dish, and add the stock around—not over—the breading.
Bake at 350°F until the pork is tender and reaches a safe internal temperature, about 50 minutes.

Coal Region recipes · schuylkillhub.com/food/recipes/city-chicken

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Ingredients

Method

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