Description
City chicken emerges as a Pittsburgh classic, layering tender pork and veal cubes onto skewers and baking until golden brown. Crispy breadcrumb coating and savory herbs create a nostalgic dish you’ll crave from first bite to last.
Ingredients
Scale
Meat:
- 1.5 pounds (680 grams) city chicken (pork or veal pieces cut into cubes)
Breading and Seasoning:
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons Parmesan cheese
- ½ teaspoon paprika
- Salt and pepper
Cooking Liquids and Thickeners:
- ½ cup vegetable oil
- ½ cup chicken stock, broth, or water
- 1–2 tablespoons flour
Instructions
- Warm the oven to 350°F (177°C), preparing two separate mixing vessels for the coating process.
- In one bowl, whisk the eggs until thoroughly blended. In another bowl, combine the breadcrumbs, paprika, and finely grated Parmesan cheese to create a crispy coating mixture.
- Thread the meat cubes alternately onto skewers, ensuring an even distribution of pork and veal. Delicately season the assembled skewers with kosher salt and freshly ground black pepper.
- Carefully dunk each skewered meat piece into the whisked eggs, allowing excess to drip off, then roll generously in the seasoned breadcrumb mixture, ensuring complete and even coverage.
- Position a heavy-bottomed skillet over medium-high heat and introduce the cooking oil. Once the oil shimmers and becomes hot, gently place the coated skewers into the pan.
- Reduce the heat to medium and rotate the skewers every 2-3 minutes, achieving a golden-brown crust on all surfaces. This process should take approximately 8-10 minutes total.
- Transfer the browned skewers to a prepared baking dish, covering loosely with aluminum foil to retain moisture. Slide the dish into the preheated oven and roast for 20 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Return the skillet to medium heat and pour in the broth or water, using a wooden spoon to scrape up the flavorful browned bits from the pan’s surface.
- Gradually whisk in the flour, stirring continuously to prevent lumps from forming. Allow the gravy to simmer and thicken for 3-4 minutes until it reaches a smooth, rich consistency.
- Remove the skewers from the oven, drizzle the prepared gravy over the top, and serve immediately while hot.
Notes
- Capture delicious browned pan bits by making gravy right in the same skillet, creating a luxurious sauce from simple drippings.
- Cover meat with foil during baking to lock in moisture, ensuring each bite remains incredibly tender and never dries out.
- Blend pork and veal cubes for a more complex flavor profile that surpasses typical chicken or beef preparations.
- Combine breadcrumbs, Parmesan, and paprika to develop an extra crunchy seasoning layer that transforms the entire dish.
- Brown meat before baking to seal in rich flavors and create a satisfyingly crispy exterior that elevates the overall eating experience.
- Skewer meat pieces for a rustic presentation that turns ordinary cooking into a delightful culinary adventure.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 120 mg