City Chicken Recipe: Easy, Flavorful, and Authentic

Introduction to City Chicken

Before we dive into the heart of the recipe, let's take a moment to understand what makes City Chicken a beloved dish. Contrary to what its name might suggest, City Chicken does not contain any chicken at all. Originating in the early 20th century, this dish was created by immigrants in urban areas like Pittsburgh and Cleveland, who sought to recreate the flavors of chicken using more accessible meat – pork and veal.

Why City Chicken?

City Chicken became a staple in areas where real chicken was either too expensive or not readily available. The name "City Chicken" was coined as a playful nod to the fact that these city dwellers were using pork and veal to mimic chicken. This clever culinary workaround not only provided an affordable alternative but also introduced a unique flavor profile loved by many to this day.

Ingredients for City Chicken

Let's prepare the ingredients you'll need to create this flavorful dish:

• 1 pound pork shoulder - cut into 1-inch cubes
• 1 pound veal - also cut into 1-inch cubes
• 1 cup milk - for soaking the meat
• 1 cup all-purpose flour - for breading
• 2 eggs - beaten
• 2 cups breadcrumbs - fine or panko, your preference
• Salt and pepper - to taste
• Wooden skewers - soaked in water for 30 minutes
• Butter or oil - for frying
• 2 cups chicken broth - for braising

Preparation Steps

Marinating the Meat

Start by soaking the cubed pork and veal in milk. This step not only tenderizes the meat but also helps in extracting a subtle sweetness that contrasts beautifully with the savory flavors that follow:

1. Place the meat cubes in a large bowl.
2. Pour in enough milk to cover the meat fully.
3. Let it sit for at least 30 minutes or up to 2 hours for deeper flavor infusion.

Breading

After the meat has marinated, it’s time to coat it:

1. Remove meat from milk, allowing excess to drip off.
2. Dredge each piece in flour, then dip in beaten eggs.
3. Roll through breadcrumbs, ensuring each cube is well coated.

Use a 3-bowl setup: one with flour, one with beaten eggs, and one with breadcrumbs for an efficient process.

Skewing the Meat

Thread the breaded cubes onto skewers, alternating pork and veal if desired. Ensure not to pack too tightly to allow heat to penetrate evenly.

Browning the Skewers

Browning adds a layer of flavor through the Maillard reaction, giving our City Chicken its characteristic taste:

1. Heat butter or oil in a large skillet over medium-high heat.
2. Brown the skewers on all sides. This should take about 5 minutes per side.

Braising

Now, to finish cooking our City Chicken:

1. Place the browned skewers in a casserole dish or deep skillet.
2. Pour in the chicken broth, ensuring it doesn’t cover the meat entirely.
3. Cover and braise in an oven preheated to 350°F for about 30-40 minutes, or until the meat is tender.

Serving Suggestions

Serve your City Chicken hot, garnished with parsley for a pop of color. Here are a few side dish ideas to complement this hearty meal:

• Mashed potatoes or creamy polenta to soak up the delicious braising liquid.
• Green beans or Brussels sprouts roasted with garlic for a healthy contrast.
• A fresh salad with a vinaigrette to cleanse the palate.

Notes

🍗 Note: If you’re short on time, you can skip the milk soak for the meat, though it does add extra tenderness and flavor.

🔪 Note: For a crispier coating, double bread the skewers by passing through the egg and breadcrumbs again after the initial breading.

Summary

City Chicken offers a delectable journey into the art of using what’s available to create something truly memorable. Its story is one of ingenuity and flavor, where pork and veal are transformed into a dish with a faux-poultry moniker. By following these simple steps, you can recreate this historic meal that combines the comfort of home cooking with the unexpected twist of mimicking chicken using other meats. Enjoy the tender, juicy result with the sides of your choice and savor this slice of culinary history.

What if I can’t find veal?

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Veal can be substituted with additional pork, turkey, or even beef for a different flavor profile. However, keep in mind that these meats will alter the traditional taste of City Chicken.

Can I make City Chicken without milk?

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Yes, if you’re lactose intolerant or simply prefer not to use milk, you can skip the soaking step or use a milk alternative like almond or soy milk. This will slightly change the flavor and texture of the meat.

How can I ensure the breading stays on?

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After breading, let the skewers rest for a few minutes to set the breading. Additionally, chill the skewers in the fridge for 10-15 minutes before cooking. This helps the breading adhere better during frying.

Can I make City Chicken ahead of time?

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Absolutely. After browning, you can refrigerate the skewers for up to a day before braising. Finish the braising step when ready to serve for the best texture.