Busia's Polish City Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound pork for stew
1 pound veal for stew
1 onion
Flour
2 eggs
1 cup milk
2 celery tops, very coarsely chopped
Bread crumbs (I use Japanese Panko breadcrumbs, made finer using a rolling pin)
Wooden or bamboo skewers
Vegetable oil
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Directions: |
Directions:Heat oven to 350 degrees.
Cut onion in half. Cut halves into thirds. Turn and cut again into thirds. You should have many half pieces of onion. Microwave for 1 minute. Check to see if tender. Continue to microwave until tender.
Cut pork and veal into 1” or chunks. Spray skewers with cooking spray. Alternate one piece of pork, 1 piece of onion, 1 piece of veal, 1 piece of pork, etc. until you have about a 4” skewer of meat. Salt and pepper to taste.
Dredge in flour. Shake off excess flour. Beat eggs, add milk, and whisk together. Dip meat into egg mixture. Coat with breadcrumbs. Fry in medium hot oil until lightly brown on both sides.
Transfer to baking pan. Top with celery. Bake for 30 minutes at 350 degrees.
Serve hot or cold. |
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Number Of
Servings: |
Number Of
Servings:4-5 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: It's a little preparation intensive but very good.
As you probably figured out by now; Busia's Polish City Chicken isn't chicken at all.
It's good!
Origin: City Chicken isn’t actually chicken; it’s also been known as mock chicken. It’s sometimes thought of as a Polish recipe, although it’s not actually from Poland. What’s up with this dish?
Dating back to the turn of the previous century, City Chicken, a Polish-American recipe, has roots in Pittsburgh, Pennsylvania and Cleveland, Ohio and spread to Great Lakes cities such as Detroit, Michigan and Buffalo, New York. Nostalgic comfort food from the Rust Belt. Made of small bits of meat, usually pork and veal because during the Great Depression, they were less expensive than chicken. The meat used was often scraps, placed on a wooden skewer and formed to resemble a chicken leg. It was breaded and fried and/or baked.
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