Description
Michael Symon’s City Chicken elevates classic Polish-American comfort fare with crispy breaded pork and veal skewers, nestled between layers of irresistible seasoning. Home cooks seeking a nostalgic yet refined dish will savor these tender meat morsels that bring family traditions to life.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) city chicken (pork or veal pieces cut into cubes)
Coating and Seasoning:
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons Parmesan cheese
- 0.5 teaspoon paprika
- salt and pepper
Cooking Liquid and Thickener:
- 0.5 cup vegetable oil
- 0.5 cup chicken stock, broth or water
- 1–2 tablespoons flour
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), ensuring the rack is positioned in the center.
- Crack fresh eggs into a shallow, wide bowl and whisk thoroughly until well combined.
- In a separate mixing bowl, blend breadcrumbs, sweet paprika, and finely grated Parmesan cheese until evenly distributed.
- Arrange pork and veal chunks uniformly on metal or wooden skewers, ensuring consistent spacing between meat pieces.
- Season meat chunks with kosher salt and freshly ground black pepper, gently massaging the seasonings into the protein.
- Carefully dunk each skewered meat portion into the whisked eggs, allowing excess to drip off, then roll completely in the seasoned breadcrumb mixture, pressing gently to ensure thorough coating.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat, adding 2 tablespoons (30 milliliters) of olive oil.
- Gently place coated skewers into the hot pan, rotating every 2-3 minutes to achieve a golden-brown crust on all sides.
- Transfer browned skewers into a ceramic or glass baking dish, covering tightly with aluminum foil to retain moisture.
- Roast in the preheated oven for 18-22 minutes, verifying internal temperature of pork reaches 145 degrees Fahrenheit (63 degrees Celsius).
- Using the same skillet, reduce heat to medium, pour 1/2 cup (120 milliliters) chicken broth, and scrape up caramelized bits. Gradually whisk in 2 tablespoons (16 grams) all-purpose flour until gravy thickens, then drizzle over finished skewers before serving.
Notes
- Skewers rock best when assembled just before grilling to maintain maximum meat freshness and texture integrity.
- Meat cuts work perfectly when trimmed of excess fat, ensuring lean and uniform pieces for consistent cooking.
- Temperature matters significantly – let meat rest at room temperature for 15-20 minutes before skewering to promote even cooking.
- Marinating boosts flavor complexity, allowing meat proteins to absorb herbs and spices more effectively.
- Wooden skewers need pre-soaking in water for 30 minutes to prevent burning during high-heat grilling sessions.
- Alternating meat types creates visual appeal and introduces complementary flavor profiles across each delectable bite.
- Seasoning should happen generously but strategically, ensuring every meat chunk receives balanced salt and pepper coverage.
- Breadcrumb coating requires gentle pressing to help crispy layers adhere securely to protein surfaces.
- Egg wash acts as crucial binding agent, helping breadcrumbs stick perfectly and creating golden-brown exterior.
- Meat selection determines overall dish quality – choose fresh, high-grade cuts with minimal connective tissue.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 525
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 36 g
- Saturated Fat: 6 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 120 mg