"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

City Chicken: A Polish-American Classic Recipe

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This recipe for City Chicken: A Polish-American Classic is from Mom's Kitchen Cookbook A Collection Of Her Best Recipes To Be Treasured And Shared, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless pork, cut into 1-in. cubes
1 large egg, beaten
cup milk
cup Italian seasoned breadcrumbs
1 cup Panko breadcrumbs
teaspoon garlic powder
teaspoon onion powder
teaspoon paprika
⅛ teaspoon salt
⅛ teaspoon pepper
8 Wooden Skewers (4 in. length)
3 tablespoons oil for frying
1 can (10.5 oz) cream of mushroom soup
cup of water

Directions:
Directions:
Assemble skewers by threading the cubes of pork onto a stick about 3 or 4 pieces on each. Whisk egg and milk in a bowl.

In a zipper-seal bag, combine breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Dip the pork skewers in the egg mixture one at a time to coat and then place each in the zipper bag and shake to coat with the crumbs. Remove pork from the shaker bag and set aside.

Heat oil in skillet. Fry pork in batches, browning on all sides. Arrange pork in a baking dish. Combine mushroom soup and water. Pour over the browned pork. Cover with foil. Bake at 350F for about 1 hour.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20min
Personal Notes:
Personal Notes:
City Chicken isnt actually chicken; its made with pork. It's also known as mock chicken because when its baked it resembles the look of a drumstick. Its origin is from Polish-Americans living in PA/OH/NY/MI who made it popular during the Depression using pork because chicken was too expensive. Nostalgic comfort food.

 

 

 

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