Name: City Chicken a Polish-American Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: https://amzn.to/2YOqdYa1 1/2 pound pork, cut into 1 – 1 1/2 inch cubes; Seasoning salt (another indicator that this Polish-American rather than Polish); wooden skewers; flour, for dredging; 2 eggs, lightly beaten; 2 tablespoon water; 2 cups seasoned breadcrumbs; Oil for frying

City Chicken a Polish-American Recipe

https://amzn.to/2YOqdYa1 1/2 pound pork, cut into 1 – 1 1/2 inch cubes

salt (another indicator that this Polish-American rather than Polish)

wooden skewers

flour,

eggs, lightly beaten

water

breadcrumbs

Season pork with seasoning salt, and thread onto 4 inch skewers

Set up three bowls or plates with rims in a row (fill one with flour, one with the eggs, and the last with breadcrumbs)

Roll the pork skewers in flour, dip in the eggs coating all side, roll in the bread crumbs

Heat oil to 350, even brown the pork skewers in the hot oil

Place the skewers in a baking dish and cover with foil, bake for about 20 minutes, then remove foil and bake uncovered for 5 minutes to crisp breading

My mom always made a patty of the leftover breading when she would make breaded pork chops and I loved it!

My Polish grandmother lived in Racine. wI and made this all the time while my mom was growing up. Recently my mom compiled a list of all our family heritage recipes for me and low and behold, City Chicken was in there! Thanks for sharing the history!

This is exactly how I was taught to make city chicken.  It's a wonderful comfort food meal in the winter.

We just bought ours at Lampert's Market near Renzie Park in McKeesport Pa. They also sell ham loaf mix and make all their own sausage. I don't know if anyone else grew up on ham loaf?

Thank you for reminding me of this dish my grandma used to make!  She used a deep electric fry pan.  When you went to grandma's on 'your day' and had City Chicken?  The rest of us would sigh.  There were 4 of us.  We each has a day each week when we got to go to grandma's after school.

I have made this dish many times on a regular basis since i couldn't wait for Christmas and Easter to enjoy it at both my Polish and Ukrainian families. This City Chicken version with flour...may be a spin off from the original recipes from Eastern Poland and Western Ukraine. People in the north and west of Poland have other influences and of course would not hear of this.  They are originally named PATYCHKI (sticks), marinated cubes of pork and/or veal with garlic(lots), onions, paprika, olive oil.....(I use Italian Dressing to speed things up) then dredged in egg wash and rolled in breadcrumbs. Flash fried then either laid length wise on celery stocks or stand on end in a roasting pan for the oven.  If you search "Patychki" you will notice another side of this delicious entry.

I am 1st generation Italian American and my mother made this.  She used Pork &amp; Veal.  The recipe is similiar but we would put grated parmesean cheese in the egg mixture with Italian seasonings and fresh parsley.  After frying and browning, she would layer celery stalks in bottom of roaster so chicken pieces didn't stick to the bottom of pan.  Delicious.  My two grown sons, her grandsons still ask me to make it for them.

Thanks for this surprise discovery. My (recently deceased) Mom's long-gone Aunt (Cioci) made this for us kids and we couldn't get it often enough. Except for Mom's Golabki, &amp; her Cole Slaw (nobody on earth ever came CLOSE to it), the City Chicken is what I miss most in Polish cuisine. Mom also made better lasagna than any restaurant, pizzeria or private citizen, despite being 100% Polish-American..
Thanks for the mushroom gravy recipe, too. I'm fully stocked for this week's menu, but will be making city chicken next weekend.  Can these be frozen, then defrosted &amp; re-heated ?

Love city chicken as a young girl growing up in Pittsburgh. My mom used veal and pork cubes!

I grew up in Cleveland, Ohio and my mother and grandmother made this!  I love it and make it with veal and pork.  I like to serve it with parsley buttered fried noodles and applesauce.  My family loves it too.

Rating it before I try it (tonight) because my Mom gave me the exact same recipe this morning and hers were wonderful!   My husband and I lived for 31 years in the Pittsburgh area before moving 5 years ago.  We were homesick and just moved back.  I went to Giant Eagle to pick up some groceries, and saw the pork cubes + skewers in the meat case so I just had to buy it.  :). Ahhh, home sweet home!

A quick edit to above.  :)   I have made this recipe a few times and have settled on what works best for us.  First, 2 eggs is too many, I use 1 with a tablespoon of milk beaten in.  Instead of seasoned salt, I use salt with pepper, dried thyme, and paprika.  Delicious comfort food!  Now is my go-to recipe.

Do you know what cut of veal to use in this recr? I am unable to eat pork and miss having it around the holidays!

I’m a second generation polish-american born and raised in Detroit. Grandma made this dish all the time and everybody loved it! This recipe is the closest I’ve had to grandma’s. Enjoyed reading the comments. I hope everyone takes time to share memories and recipes with children, grandchildren, and great grandchildren. We can all use a little more happy tradition in our lives.

Our family called them City Legs (we were from Reading PA) Our mom would work so hard making these and the 6 of us would be standing there by the stove like little birdies...chirping for City Legs.  She would give us all one from the first batch, shoo us away, then commence to frying up a ton of them!  Years later when I had my son, I would make them and he and his friend would stand by the stove and chirp!!! At that time all I could afford was chicken but they were just as great as the ones my mom made out of veal and beef!  In fact, since it is going to be cold and freezy this weekend, I just may have to fry up a mess of 'em!

I grew up around Cleveland, OH. My family was Slovak-American. We called it "City Chicken."

Loved this recipe!  My mom would make this when we were young and could skewer the pork and veal for her.  Our busy hands made the task of making city chicken for 6 kids and mom and dad go a lot faster.  As oldest I was trusted to do the dredging.  Mom fried them herself.  Took me a lot longer by myself, and now I can do the browning too!  Like a few others here, I added paprika to my flour.  I’m not sure if mom did or not, but it seems right.  Oh, and whoever shared about making the leftover bread crumbs and egg into patties, what a great idea! My husband was tickled pink with that!  He loves breading!

When my sister got married in 1948, my mother hired 2 polish cooks who made city chicken for the reception. My mother tried her best to write down how this recipe was made. They used pork &amp; veal on the sticks and the egg wash and premium cracker crumbs. Then browned them on all sides and placed them in a roasting pan with chopped celery, green pepper &amp; dill pickle and a few cans of tomatoes on top. Roast at 350 degrees for 1 hour &amp; 45 minutes. Do not leave out the dill pickle. 
This recipe is delicious.

City Chicken a Polish-American Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : polishhousewife

Ingredients

Instructions

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