This Polish-American soup recipe is a comforting blend of rich flavors and hearty ingredients that harken back to classic traditions. Perfect for chilly days, it combines simple, fresh vegetables with savory spices. Whether it’s a family gathering or a quiet night in, this soup brings warmth and a touch of nostalgia to the table. Let’s get started on this delicious journey!
Steps
- Preheat your oven to 350°F (175°C). Season the pork cubes with seasoning salt and thread them onto 4-inch wooden skewers.
- Arrange three shallow dishes in a row, filling one with flour, another with beaten eggs and water, and the last with seasoned breadcrumbs.
- Coat the pork skewers by rolling them first in flour, then dipping them in the egg mixture, and finally rolling them in breadcrumbs.
- Heat oil to 350°F (175°C) in a frying pan. Evenly brown the pork skewers in the hot oil until they are golden.
- Transfer the browned skewers to a baking dish and cover them with foil. Bake in the oven for 20 minutes, then remove the foil and bake uncovered for an additional 5 minutes to crisp the coating.
Ingredients
- 1/2 pound pork, cut into 1 to 1 1/2 inch cubes
- Seasoning salt
- Wooden skewers
- Flour, for dredging
- 2 eggs, lightly beaten
- 2 tablespoons water
- 2 cups seasoned breadcrumbs
- Oil, for frying
FAQ
- What is City Chicken and why is it called that?
- City Chicken is a dish that resembles a chicken leg but is actually made from cubes of pork and sometimes veal. During the Great Depression, these meats were cheaper than chicken, making it a cost-effective alternative. The name “City Chicken” is a nod to its visual similarity to chicken, despite not containing any.
- Where did City Chicken originate?
- City Chicken is a Polish-American recipe that originated in cities such as Pittsburgh, Pennsylvania, and Cleveland, Ohio, and later spread to other Great Lakes cities, including Detroit, Michigan, and Buffalo, New York.
- How is City Chicken traditionally prepared?
- Traditionally, City Chicken is made by threading cubes of pork onto wooden skewers to mimic a chicken leg. The skewers are then breaded, fried, and sometimes baked to achieve a crispy texture.
- Can City Chicken be made in a low-carb version?
- Yes, City Chicken can be adapted to a low-carb diet by substituting the breadcrumbs with alternatives like ground almonds, a mix of ground almonds and Parmesan cheese, or ground pork rinds.
- What are some variations in cooking City Chicken?
- There are several ways to cook City Chicken. You can deep fry, pan fry, or fry and then bake the skewers. Some prefer to serve it with a gravy, such as mushroom sauce, to enhance the flavor.
- Is City Chicken a Polish dish?
- While City Chicken is often associated with Polish-American cuisine due to its popularity in Polish communities in the U.S., it is not originally a Polish dish. Its association with Polish-American culture primarily stems from its popularity in regions with significant Polish immigrant populations.
Tips
- Use a Wire Rack for Moisture: To keep the city chicken moist during baking, consider placing a wire rack in your baking dish. Add a bit of water to the dish to create steam, which helps maintain moisture in the meat.
- Vegetable Base for Flavor: Instead of using crumbled foil, place the skewers on top of thinly sliced vegetables in the baking dish. This not only prevents the skewers from sitting in water but also infuses additional flavor into the dish.
- Gravy Pairing: Enhance the dish by serving it with a flavorful gravy. A mushroom sauce pairs exceptionally well with city chicken, complementing its savory taste.
- Low-Carb Coating Alternatives: If you’re looking for a low-carb option, substitute the breadcrumbs with ground almonds, a combination of ground almonds and Parmesan cheese, or ground pork rinds to achieve a satisfying texture.
