About the Recipe
Did you know that "Pork City Chicken" is actually not chicken?
Here's a fun history of city chicken:
It's believed to have originated as a Depression-era working-class dish, back when pork was cheaper than chicken, in the working-class cities of the Northeast and Midwest: Pittsburgh, Scranton, Cleveland, Binghamton, Cincinnati, and Hamtramck, MI, which is otherwise known as the Detroit area's Polish enclave. Thus getting the name, "Pork City Chicken"!
8 House of Meats Quarter Pound Pork City Chicken
Salt and Pepper, to taste
3 Eggs, whisked together
1 ½ cups Seasoned Bread Crumbs
½ tsp Paprika
2 tbsp Parmesan Cheese, grated
¾ cup Vegetable Oil
2 cups Chicken Stock, if you wish to make gravy
4 Tbsp Flour
Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!
Preheat oven to 350 degrees.
Add eggs to a shallow bowl and whisk vigorously.
In a separate bowl add Breadcrumbs, Paprika and Parmesan cheese.
Lightly salt and pepper City Chicken. Next, dip the House of Meats City Chicken in the egg and then the bread crumbs. Set aside and finish the rest of the skewers.
Add oil to the skillet and heat your skillet to medium high. When the oil is hot, place the Breaded City Chicken 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 City Chicken are browned, place in a baking dish and cover.
Bake in pre-heated oven for 20 minutes or until the City Chicken reaches an internal temperature of 145 degrees.
Step 7 (optional):
If desire, to make gravy:
Add the broth or water 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 City Chicken and serve with Mashed Potatoes and a vegetable. Serve and enjoy!