City Chicken
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MAKE IT SHINE!
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Pork on a skewer that makes you think of fried chicken. On old boyfriends Aunt taught me to make this, so all measurements are approximate. She lived for many years in upstate NY and I think this is an Eastern European type of dish.
- Ready In:
- 1hr 30mins
- Serves:
- Units:
1
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ingredients
- 2 lbs pork loin
- 2 onions
- 4 garlic cloves
- 2 eggs
- 2 tablespoons milk
- 1 cup seasoned bread crumbs
- peanut oil, enough to brown the skewers
directions
- Cut Pork into 1 inch cubes, put in Large Ziploc.
- Add Onions and Garlic.
- Refrigerate overnight.
- Thread pork cubes on skewers.
- Combine Eggs and Milk to make a wash & pour in shallow dish long enough for the skewers.
- Put breadcrumbs in another shallow dish.
- Thread Pork Cubes onto skewers.
- Dip in Egg Wash & drain.
- Roll in Bread Crumbs.
- Place in hot skillet w/ 1/2 inch oil in it.
- Brown on all sides.
- Place on pan.
- Once all skewers are fried and on pan, put ban in preheaed 325 degree oven and cook until pork is done.
- Cook time is approximate oven time, does not include the marinate time.
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RECIPE MADE WITH LOVE BY
@cajunhippiegirl
Contributor
@cajunhippiegirl
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"Pork on a skewer that makes you think of fried chicken. On old boyfriends Aunt taught me to make this, so all measurements are approximate. She lived for many years in upstate NY and I think this is an Eastern European type of dish."
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My Polish family makes City Chicken the exact same way, so you're right, it might very well be an Eastern European thing. I believe it comes from an era when pork was cheaper than chicken, for chicken was sent off to feed soldiers or something. My mother would also alternate the pork cubes with veal cubes on the skewers, but I don't use the veal anymore. Anyhow, these are delicious with mashed potatoes and gravy. I also like to squeeze a fresh lemon over them before finishing the baking in the oven. Delicious.1Reply
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Pork on a skewer that makes you think of fried chicken. On old boyfriends Aunt taught me to make this, so all measurements are approximate. She lived for many years in upstate NY and I think this is an Eastern European type of dish.
