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City Chicken recipe from cleveland cooking. Breaded pork cooked on skewers

Authentic Cleveland City Chicken Recipe (Pork on a Stick)

Author: Dan Harper
371kcal
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Prep 30 minutes
Cook 40 minutes
Total 1 hour 10 minutes
Enjoy this classic Cleveland and Pittsburgh City Chicken recipe! It is made with tender pork skewers and a crispy, seasoned breading. This meal is easy, delicious, and budget-friendly.
Servings 6 people
Course Main Course
Cuisine American, Polish

Ingredients

  • 1 ½ pounds of boneless western ribs cut into 1 ½ to 2 inch cubes
  • 3 tablespoons of butter or high heat oil
  • 6 7-inch skewers
  • 2 cups of bread crumbs
  • 2 eggs plus 2 tablespoons of milk combined
  • ¼ cup of flour
  • 1 teaspoon each of sea salt cracked black pepper, garlic powder, and onion powder combined together.

Method

  1. To bread the skewered pork cubes, set up your breading station: place each of the flour, egg mixture, and bread crumbs in separate shallow bowls. First, place a skewer in the flour and cover well. Shake off any excess flour and dip the flour skewer in the egg mixture and cover well. Then take the same skewer and cover with bread crumbs and place on a plate. Repeat with the other skewers.
  2. Preheat your oven to 375 degrees F.
  3. Place butter in a skillet over medium high heat. Once butter is melted, place breaded skewers in the skillet and sprinkle the top of the skewer with seasoning mixture. Be careful not to crowd the skillet.
  4. The goal is to brown each side of the skewered pork cubes before finishing them in the oven. You can add more butter if needed to finish the browning.
  5. When skewered pork is finished browning, place in a 9 x 13 pan. Be careful not to crowd the pan. Place in a preheated oven and bake for 20 minutes or until pork reaches 165 degrees F.

Nutrition

Calories371kcalCarbohydrates30gProtein22gFat18gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat4gTrans Fat0.3gCholesterol124mgSodium763mgPotassium332mgFiber2gSugar2gVitamin A260IUCalcium93mgIron3mg

Notes

  • Soak Your Skewers: If you are using wooden skewers, soak them in water for about 30 minutes before threading the meat. This prevents them from burning or smoking in the oven.
  • Don't Crowd the Pan: When browning, leave space between the skewers. If they are too close, they will steam instead of sear, and you will lose that crispy crust.
  • Make Ahead: You can bread these skewers earlier in the day and keep them in the fridge until you are ready to fry and bake.

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