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City Chicken
City Chicken has tender chunks of pork coated in a flavorful breadcrumb mixture and skewered, then fried and baked until cooked through.
Ingredients
2 pounds pork cut into 1 1/2 to 2-inch cubes (any good cut of pork, we used pork sirloin mini roast)
1 pound of veal cubes (veal stew meat), or just use all pork if you can’t find veal
1/4 cup baking soda
Enough water to cover the cubed meat
5 wooden skewers cut to 8” in length
2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon white pepper
3 large eggs beaten with two tablespoons water
1 cup panko breadcrumbs
1 cup seasoned breadcrumbs
Enough vegetable or canola oil to half fill your frying vessel
1/2 cup of any stock or broth
Instructions
- Depending on what cut of pork you buy, trim as needed, and cut into pieces about 1 ½ inch to 2 inches.
- If you bought a veal roast, trim and cube as you did for the pork.
- Place the cubed meat into a medium bowl and cover with cold water.
- Add the baking soda and mix it into the meat and water. Let sit at room temperature for 15 minutes, then drain, rinse, and drain again. Pat the pieces dry.
- Slide the cubes of meat onto five 8” long skewers (cut or break off ends if longer than 8”). Slide two pork pieces, one veal, two pork pieces, another veal and two more pork pieces per skewer.
- Mix flour, salt, and pepper into one pie plate, eggs and water beaten in another pie plate and the two breadcrumbs into a third pie plate.
- Preheat oven to 350 degrees F.
- Heat oil in a heavy pan or wok to 350 degrees F.
- Pour a half cup of stock into a 9×13-inch casserole dish.
- Bread each meat skewer in seasoned flour, then egg wash then breadcrumbs.
- Fry two skewers at a time for 1-2 minutes just to brown then place into the prepared casserole dish.
- Once all five have been browned, and are in the casserole dish, cover with parchment and foil and bake for 40 minutes or until the internal temperature when poked with a probe thermometer is between 145- and 150-degrees F.
- Remove the cooked meat from the skewers and serve. This recipe makes enough for eight portions of about six ounces each.
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