City Chicken Dish: A Delicious Twist on a Classic Comfort Food

City Chicken Dish is a delightful comfort food that has a special place in the hearts of many, especially in the Midwest. This dish, which traditionally features skewered and breaded pieces of meat, often evokes fond memories of family gatherings and cozy dinners. Originating during the Great Depression, City Chicken was a clever way to stretch limited resources, using inexpensive cuts of meat to create a satisfying meal. Today, people love this dish not only for its rich history but also for its incredible taste and texture. The crispy exterior combined with the tender, juicy meat makes every bite a true delight. Whether served with mashed potatoes or a fresh salad, City Chicken Dish is a convenient and hearty option that brings warmth to any table.

Ingredients:

• 1 pound of pork shoulder, cut into 1-inch cubes
• 1 pound of veal, cut into 1-inch cubes
• 1 cup of all-purpose flour
• 2 large eggs
• 1 cup of breadcrumbs (preferably Italian style)
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of paprika
• Salt and pepper to taste
• 1 cup of chicken broth
• 1 tablespoon of Worcestershire sauce
• 2 tablespoons of olive oil
• 1 tablespoon of butter
• Fresh parsley, chopped (for garnish)

Preparing the Meat

1. Start by gathering all your ingredients on a clean countertop. This will make the process smoother and more enjoyable. 2. In a large mixing bowl, combine the pork and veal cubes. Season them generously with salt, pepper, garlic powder, onion powder, and paprika. Mix well to ensure that the meat is evenly coated with the spices. 3. Once seasoned, it’s time to skewer the meat. Take wooden or metal skewers and thread the meat cubes onto them, alternating between pork and veal. Aim for about 4-5 pieces of meat per skewer. If you’re using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning during cooking.

Preparing the Breading Station

4. Set up a breading station to make the coating process easier. You’ll need three shallow dishes: one for flour, one for beaten eggs, and one for breadcrumbs. 5. In the first dish, add the all-purpose flour. In the second dish, crack the two large eggs and whisk them until they are well combined. In the third dish, pour in the breadcrumbs. 6. To the breadcrumbs, you can add a pinch of salt and pepper for extra flavor. Mix it well to distribute the seasoning.

Breading the Skewers

7. Take each skewer and first dip it into the flour, making sure to coat all sides. Shake off any excess flour. 8. Next, dip the floured skewer into the beaten eggs, allowing any excess egg to drip off. 9. Finally, roll the skewer in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well to the meat. Repeat this process for all skewers until they are all breaded.

Cooking the City Chicken

10. In a large skillet, heat the olive oil and butter over medium heat. You want the oil to be hot but not smoking. 11. Once the oil is hot, carefully place the breaded skewers in the skillet. Be sure not to overcrowd the pan; you may need to cook them in batches. 12. Cook the skewers for about 4-5 minutes on each side, or until they are golden brown and cooked through. Use tongs to turn them gently to ensure even cooking. 13. Once cooked, transfer the skewers to a plate lined with paper towels to absorb any excess oil.

Making the Sauce

14. In the same skillet, after removing the skewers, add the chicken broth and Worcestershire sauce. Scrape the bottom of the skillet with a wooden spoon to deglaze it, incorporating all the flavorful bits left from cooking the skewers. 15. Bring the sauce to a simmer and let it cook for about 5 minutes, allowing it to reduce slightly. This will intensify the flavors. 16. Taste the sauce and adjust the seasoning with salt and pepper if needed. If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce, stirring until it thickens.

Assembling the Dish

17. To serve, place the cooked skewers on a serving platter. Drizzle the sauce over the skewers generously. 18. For a pop of color and freshness, sprinkle chopped fresh parsley over the top. This not only enhances the presentation but also adds a lovely flavor. 19. You can serve the City Chicken with a side of mashed potatoes, rice, or a fresh salad to complete the meal.

Tips for Success

20. If you want to add more flavor to the meat, consider marinating it in your favorite marinade for a few hours or overnight before seasoning and skewering. 21. For a crunchier texture, you can double-dip the skewers

Conclusion:

In summary, this City Chicken dish is an absolute must-try for anyone looking to elevate their weeknight dinners or impress guests at a gathering. The combination of tender meat, savory seasonings, and a crispy exterior creates a delightful experience that is both comforting and satisfying. Plus, it’s incredibly versatile! You can serve it alongside creamy mashed potatoes, a fresh garden salad, or even a zesty coleslaw for a delightful crunch. If you’re feeling adventurous, consider experimenting with different marinades or dipping sauces to customize the flavor profile to your liking. A tangy barbecue sauce or a spicy aioli can add an exciting twist that will keep everyone coming back for more. I encourage you to give this City Chicken recipe a try and share your experience with friends and family. Whether you stick to the classic preparation or put your own spin on it, I’d love to hear how it turns out for you! Don’t forget to snap a few photos and share them on social media—let’s spread the love for this delicious dish together! Happy cooking! Print