City Chicken is one of those nostalgic Midwestern classics that brings back memories of Sunday dinners, family gatherings, and the unmistakable aroma of crispy breaded meat frying in the kitchen. Despite the name, there’s no actual chicken involved — just tender pork and veal skewered and cooked to golden perfection. This old-school comfort dish remains a beloved staple in Pittsburgh, Detroit, and many parts of the Midwest, cherished for its simplicity and hearty flavor.
Serve it with creamy mashed potatoes, classic gravy, or roasted vegetables, and you’ve got a cozy, homemade meal that feels like a warm hug on a plate.
Why You’ll Love This Recipe
What You Need to Make This Recipe
How to Make This Recipe
Expert Tips
FAQs
Why You’ll Love This Recipe
- A beloved Midwestern classic with nostalgic flavor.
- Easy to prepare with simple ingredients.
- Crispy on the outside, tender on the inside.
- Perfect for family dinners or comfort-food cravings.
- Optional gravy makes it even richer and more satisfying.
What You Need to Make This Recipe
The full ingredient measurements are listed in the recipe card below.
- Pork and veal cubes
- Wooden skewers
- Eggs and breadcrumbs
- Paprika, parmesan, salt, and pepper
- Vegetable or canola oil
- Optional gravy ingredients
How to Make This Recipe
See the step-by-step detailed instructions in the recipe card at the bottom.
- Skewer the meat cubes and season well.
- Dredge in eggs, then breadcrumbs.
- Pan-fry the skewers until golden and crispy.
- Bake until fully cooked and tender.
- Prepare optional gravy using the pan drippings.
Expert Tips
- Soak the wooden skewers so they don’t burn in the oven.
- Use a mix of pork and veal for authentic flavor.
- Panko breadcrumbs can make the coating even crispier.
- Use a meat thermometer to avoid overcooking.
- Make extra gravy — you’ll want it!
FAQs
Why is it called "City Chicken" if there's no chicken?
During the Great Depression, pork was cheaper than chicken, so cooks used pork to imitate fried chicken skewers.
Can I make it with only pork?
Yes! Many modern versions use pork only.
Can I air-fry city chicken?
Yes — air fry at 380°F for 16–20 minutes, turning halfway through.
Can I make it ahead?
Absolutely. Coat the skewers and refrigerate up to 24 hours before cooking.
City Chicken Recipe
Prep Time: 30 minutes | Cook Time: 45 minutes | Total: 1 hour 15 minutes | Servings: 5
Ingredients
- 1 1/2 lbs boneless pork and veal, cut into 1-inch cubes
- Salt and black pepper
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/2 tsp paprika
- 2 tbsp grated parmesan cheese
- 1/2 cup vegetable or canola oil
- Wooden skewers (soaked)
Optional Gravy
- 1/2 cup chicken broth
- 2 tbsp all-purpose flour
Instructions
- Thread pork and veal cubes onto soaked skewers, seasoning with salt and pepper.
- Prepare a dredging station with beaten eggs and breadcrumb mixture (breadcrumbs, paprika, parmesan).
- Dip each skewer in egg, then coat with breadcrumbs.
- Heat oil in a skillet and fry skewers 2–3 minutes per side until golden and crispy.
- Transfer skewers to a baking dish and bake at 350°F for 20–25 minutes, until meat reaches 145°F internally.
- Optional gravy: whisk flour into pan drippings, then slowly add broth and simmer 5 minutes until thickened.
- Serve hot, with or without gravy.