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City Chicken

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City Chicken

  • Non Veg
    • 50 mins
    • Serves 5
    • Easy


    • For gravy (optional) :


    The perfect choice for a weeknight meal, city chicken unlike its name is not a chicken dish. The main ingredients include pork and veal, which make it a delicious yet healthy meal.

    The result is toothsome breaded pork and veal chops on a stick, which on an interesting note, does look like breaded chicken. With its savory taste and flavor, it is highly loved by both children and adults.

    Health benefits

    City chicken is a great source of protein, which makes it a nutritious choice. It contains an ample amount of calories so remember to eat it in moderation.

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    How to Make City Chicken

    1. Preheat the oven to 360 degrees.
    2. In a shallow bowl, add the eggs and beat them.
    3. Add the breadcrumbs, Parmesan cheese, and paprika in a separate bowl.
    4. Put the pork and veal pieces on skewers, alternatively.
    5. Sprinkle salt and pepper on the meat.
    6. Dip the skewered meat in the egg beat and then the breadcrumbs, and set aside one by one.
    7. Heat the frying pan until medium hot and then add oil.
    8. Once the oil is hot, put the meat in the pan and let cook on medium heat. Wait for 2-3 minutes until the meat is brown on all sides.
    9. Place the browned meat in a baking dish and use aluminum foil to cover.
    10. Bake for about 20 minutes. Make sure the meat is no longer pink inside.

    For gravy

    1. Heat the frying pan on medium.
    2. Place the broth in the pan and make sure there are no bits and lumps left.
    3. Add little quantity of flour at a time and whisk properly.
    4. Pour it over the cooked meat.
    5. Serve hot or at room temperature with some sauce.


    • Before the 1940s when chicken was very expensive and people used to crave it, city chicken became a popular and tasty way of faking a poultry dinner.

    City chicken is a common dish amongst people living in cities throughout the eastern Great Lakes region of Ohio and Michigan, and some part of northeastern Appalachian regions. However, it is beginning to gain popularity in the southern regions as well.

    Akara Srisuk

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