City Chicken (But Actually Pork) Recipe
This dish includes step-by-step instructions on making these crispy, breaded pork skewers in the comfort of your home. Plus, it tastes even better than something you'd order out. Recipe developer Kate Shungu came up with this city chicken (but pork) recipe, and she explains why her version is the best. "City chicken is traditionally made with pork and veal, which used to be cheaper than chicken, making this an economical main dish that tasted like chicken," Shungu explains. "The meat is threaded onto skewers to mimic a chicken drumstick." She also explains why she loves this dish so much. "Who doesn't love fried pork chops? That's essentially what city chicken is: cubes of pork, breaded, and fried until golden," Shungu says. "I love these for a comfort food dinner with mac and cheese on the side." Keep reading to find out how to make this easy and delicious pork dish.
Gather the ingredients for this city pork skewers recipe
To whip up this recipe, you will need to grab a handful of ingredients from the store. Pick up vegetable oil, boneless pork chops, salt, pepper, eggs, and Italian breadcrumbs. You will also need skewers and lemon slices for serving. Once you have those things, you can make this city chicken (but actually pork) recipe.
Preheat the oven, and heat the oil
Preheat the oven to 350 F, and place a wire rack on top of a sheet pan. Then, add the vegetable oil to a high-sided skillet over medium heat. Continue heating the oil until it reaches 350 F. Take out the boneless pork chops, cut them into 1-inch cubes, and season with salt and pepper.
Dredge the pork
Now, thread about 4 pieces of pork onto each skewer. Add the eggs to a wide and shallow bowl, making sure to whisk until scrambled. Then, place the breadcrumbs into another wide and shallow bowl. Dip the pork skewers into the eggs first to throughly coat, then coat the pork skewers in the breadcrumbs.
Cook the skewers
One the oil is nice and hot, fry for 2 to 3 minutes on each side. "The key here is to fry the meat until golden brown on both sides," Shungu notes. "Then, use the oven to finish cooking the meat." After you fry the skewers in the oil, place them on the sheet pan with the wire rack, and bake in the oven for 10 to 15 minutes, or until cooked through. "Take care not to overcook the pork, which can make it chewy," Shungu says.
Add lemon slices, and serve
Squeeze the lemon over the top of the pork skewers, and serve. This dish makes a great main course, and Shungu shares a few of her favorite serving suggestions. "I love this dish with mac & cheese, mashed potatoes, [or] a big green salad," she says. "Leftovers will keep [for] 4 to 5 days in the refrigerator. Reheat the skewers in the oven for 8 to 10 minutes at 350 F," Shungu adds.
- 2 cups vegetable oil, for frying
- 2 pounds boneless pork chops, diced into 1-inch cubes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 eggs
- 2 cups Italian breadcrumbs
- 5 lemon slices, to serve
- Preheat oven to 350 F. Place a wire rack on top of a sheet pan. Pour the vegetable oil into a high-sided skillet over medium heat, and heat oil to 350 F.
- Cut the pork into 1-inch cubes, and season with salt and pepper. Thread the pork cubes onto skewers.
- Whisk the eggs in a shallow bowl, and place the breadcrumbs in another shallow bowl. Dip each of the pork skewers first in the eggs, then coat with the breadcrumbs.
- Cook the pork skewers in the hot oil for 2 to 3 minutes on each side, or until golden brown.
- Place the pork skewers on the sheet pan fitted with the wire rack, and bake for 10 to 15 minutes, or until cooked through. Squeeze lemon slices over the top, and serve warm.
| Calories per Serving | 936 |
| Total Fat | 66.4 g |
| Saturated Fat | 7.3 g |
| Trans Fat | 0.5 g |
| Cholesterol | 212.1 mg |
| Total Carbohydrates | 36.8 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 4.2 g |
| Sodium | 671.9 mg |
| Protein | 48.4 g |
