City Chicken: A Culinary Classic Revisited - Recipes Website

City Chicken: A Culinary Classic Revisited



1 Lb.Of boneless pork or veal, cut into 1-inch cubes.

1 Cup.Of breadcrumbs.

1/2 Cup.Of all-purpose flour.

2 eggs, beaten.

1/4 Cup.Of milk.

1 Tsp.Of salt.

1 Tsp.Of black pepper.

1/2 Tsp.Of paprika.

1/4 Cup.Of vegetable oil (for frying).

Wooden skewers, soaked in water for 30 minutes.


1st Step

If you want to bake the City Chicken, you should begin by gathering the necessary materials and heating the oven to 175 degrees Celsius (350 degrees Fahrenheit).

2nd Step

Prepare a breading station with three separate shallow dishes: one containing flour, one containing eggs that have been beaten with milk, and one containing breadcrumbs that have been seasoned with salt, pepper, and paprika.

3rd Step

Skewer the cubes of meat using the moistened wooden skewers, alternating between cubes of pig and veal if you so wish.

4th Step

To ensure that each skewer has a uniform coating, roll the skewers in the flour. After dipping it in the egg mixture and letting any excess drop off, liberally coating it with breadcrumbs is the next step. Proceed in this manner with each individual skewer. Wait a few minutes before continuing so that the coating has time to properly adhere.

5th Step

To heat the vegetable oil, place it in a big pan and set it over medium-high heat. Add the skewers very carefully, and then cook them until they are golden brown on both sides, which should take around three to four minutes on each side.

6th Step

You may choose for a healthy option by baking the skewers in the oven for approximately 15 to 20 minutes, or until they are cooked all the way through, after transferring them from the grill to a baking sheet once they have been browned.

7th Step

Before serving the City Chicken, let it sit for a few minutes to allow the flavors to meld. It is delicious when served with mashed potatoes, gravy, and steamed veggies on the side.