Like most recipes, there are many variations. You have many cooking options: deep fry, pan fry, fry and then bake to finish, or just bake. Some like to serve City Chicken with some kind of gravy, we had it with my mushroom sauce.
If you’d like to make this a low carb recipe, try any of these substitutions for the bread crumbs; all are tasty and satisfying ways to get the desire texture in the coating:
- ground almonds
- ground almonds & Parmesan Cheese
- ground pork rinds
City chicken is a tasty nostalgic dish that I think you’ll enjoy. Can you think of other recipes with such misleading names? I’m sure this isn’t the only one.
Smacznego!
Lois
PS – I found a vintage city chicken mold, an advertising item for a butcher supply company, and did a taste test using ground pork, a mix of cubes and ground pork, and the only cube version that I have written up below. Ed and I have given up meat for Lent, but we had a friend over for dinner, and Jeff was the official reviewer even though he had never had city chicken before.
As I suspected, the mold shapes the meat best when using just ground pork, and that was Jeff’s favorite version. He just liked the texture best. If you want to give it a try, I mixed the ground meat up much like meatloaf: 1 pound ground pork, 1 egg, 1/3 cup dry breadcrumbs, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon ground marjoram, 1/4 teaspoon garlic powder. Then I breaded the skewers as described below. I just baked them at 350 for 25 minutes, but you could pan fry and bake as below.
