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If
you're not familiar with City Chicken
(sometimes called Mock Chicken), you may be
surprised to learn it isn't actually chicken. The
dish is typically made with pork and veal cubes
threaded on wooden skewers. Once skewered, it's
breaded, browned on all sides and then baked until
fork-tender.
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In the doldrums of winter,
many of us turn to comfort foods to warm the soul.
A favorite of mine is City
Chicken.
If you're not familiar with
City Chicken (sometimes called Mock Chicken), you may be
surprised to learn it isn't actually chicken. The dish is
typically made with pork and veal cubes threaded on wooden
skewers. Once skewered, it's breaded, browned on all sides
and then baked until fork-tender.
Many sources say this dish
came about at a time when chicken was more expensive than
pork. It was also thought of as a way to use leftover scraps
of meat.
The skewered meat is supposed
to resemble a drumstick.
I had City Chicken a lot when
I was growing up — my late mother made it well. The
breading was nice and crisp, thanks to the Italian bread
crumbs she always used, and the meat was moist and tender.
Threading the meat on the skewers can be time-consuming, but
it's worth the effort.
Some stores sell pre-made
City Chicken — usually all pork. I prefer the flavorful
combination of pork and veal.
The basics of breading meat
(or other food) before frying are to dredge the meat in
unseasoned or seasoned flour (I always use seasoned) and
shake off the excess.
Then have ready beaten eggs
mixed with a little water or milk. Be sure to use one hand
for dredging the meat in the flour (dry) mixture and rolling
it in the breading. Use the other hand for dipping the meat
in the egg mixture. Doing so will keep your finger tips free
of clumps of bread crumbs.
Dip the floured meat in the
egg, letting the excess drip off, and then roll it in the
bread crumbs. The egg mixture is the glue that holds
together the crumbs, which can be plain or seasoned bread,
panko crumbs, cracker crumbs or even crushed cereal such as
Corn Flakes.
Once breaded, let the meat
rest for at least 20 minutes before frying to allow the
coating to set.
In this City Chicken recipe,
the flour step is omitted because the flour is mixed with
the bread crumbs. You can bread it whichever way you prefer
and season as you like. City Chicken is great with or
without the sauce and is just as good the next day.
It also pairs well with other
comfort food classics such as mashed potatoes.
———
CITY CHICKEN
Serves: 8 / Preparation time:
45 minutes
Total time: 2 1/2 hours (not
all active time)
24 wooden skewers about 6
inches long
1 to 1 1/2 pounds lean pork,
cut into 1-inch cubes
1 to 1 1/2 pounds lean veal,
cut into 1-inch cubes
3 eggs
1 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon parsley or basil
flakes
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground
pepper
1 cup flour
1 tablespoon baking powder
1 cup Italian-style bread
crumbs
1/2 cup canola or vegetable
oil
BAKING SAUCE, OPTIONAL
1 can (10 1/2 ounces)
condensed cream of mushroom soup
1 cup of milk (any variety)
1 cup water
Alternate the pork and veal
cubes on the wooden skewers, leaving enough space at the
blunt end to pick up the skewer with your fingers. Set
aside.
In a medium bowl, combine the
eggs, salt, onion powder, parsley or basil, garlic powder
and pepper. Beat until well mixed. In another shallow dish
or pie plate, combine the flour and baking powder.
On a shallow dish or pie
plate, place the bread crumbs. Dip the skewers into the egg
mixture until thoroughly coated and roll in the flour
mixture and then in the bread crumbs. Place on a tray and
refrigerate one hour before pan-frying to set the coating.
Heat enough oil, about 1/2
cup, to cover the bottom of a large skillet. Cook the
skewered meat over medium heat, turning often, until browned
on all sides, about 10 minutes.
Remove and drain on paper
towels.
Preheat the oven to 350
degrees.
Place the skewered meat at
the bottom of a large baking or roasting pan. If baking it
in the sauce, mix together the mushroom soup, milk and water
and pour over the meat.
Cover and bake for about one
hour and 15 minutes or until tender. Remove the cover during
the last 15 minutes of baking.
Analysis per 3 skewers.
351 calories (40 percent from
fat ), 16 grams fat (3 grams sat. fat ), 14 grams
carbohydrates, 36 grams protein, 503 mg sodium, 145 mg
cholesterol, 1 gram fiber.
———
(From the Detroit Free Press
Test Kitchen and tested by Susan M. Selasky.)
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