City Chicken

Lou Kostura


Another childhood favorite. The story my parents told when we had these was that during the depression chicken was more expensive than pork or veal and they would have made these to resemble fried chicken. a lot of folks make them with pork only, I use a combination of pork and veal, because this is how I had them growing up. The plain pork to me are just a chopped up fried pork chop, but you choose your meat how you like it. Sorry I didn't get any pictures of the assembly process, posting this was an after thought.


☆☆☆☆☆ 0 votes

30 Min
45 Min
Pan Fry


Add to Grocery List

  • 1 lb
    pork loin cubed into 1" pieces
  • 1/2 lb
    veal cubed into 1" pieces
  • 1/2 c
  • 3
    eggs, beated
  • 1 1/2 c
    bread crumbs, dry
  • 2 tsp
    italian seasoning
  • 1 tsp
  • 1 tsp
    pepper, fresh cracked
  • 1 c
    vegetable shortening
  • 8
    city chicken skewers

How to Make City Chicken


  1. trim fat from pork and veal, cut into 1" cubes, put on skewers alternating pork, veal, pork, veal,etc.
  2. season flour with salt and pepper, place in a zip lock bag put meat skewers in bag and shake to coat
  3. shake excess flour from skewers, dip in egg, season breadcrumbs with salt, pepper, italian seasoning, coat in breadcrumbs, back in egg, back in breadcrumbs. So you are actually breading twice
  4. if you have the time refrigerate for 30 minutes, this will help breading stick better
  5. heat oven safe skillet, melt shortening, brown meat skewers on all sides remove from pan and blot in paper towels to remove grease
  6. drain shortening, return meat to skillet, cover and place in 350F. oven for 30 minutes

Printable Recipe Card

About City Chicken

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: For Kids
Hashtag: #on a stick

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