I have fond memories of eating City Chicken as a kid, and never once questioned why it wasn’t actually chicken. In many Midwest households, it’s a nostalgic Sunday dinner or holiday favorite.

Ingredients

• 1 lb (450g) pork sirloin, cubed (for skewers)

• ¼ cup all-purpose flour, seasoned with salt and pepper

• 2 eggs, beaten with 1 tbsp water (or ¼ cup egg substitute)

• 3 tbsp olive or vegetable oil, divided

• ½ cup Italian-style breadcrumbs

• ½ cup chicken stock

• 1 can or pack of mushroom or pork gravy, heated

• ¼ tsp smoked paprika (optional, for breadcrumb mix)

Instructions

1. Prep the Oven & Dish

• Preheat oven to 325°F (160°C).

• Lightly coat a 9×13-inch baking dish (or smaller if making fewer skewers) with cooking spray.

2. Skewer & Bread the Pork

• Thread 4 cubes of pork onto each skewer, making sure they’re tightly packed for even cooking.

• Set up three shallow dishes: seasoned flour, egg wash, and breadcrumbs (mixed with paprika if using).

• Dredge skewers in flour, shaking off excess, dip in egg wash, then coat in breadcrumbs, pressing gently so they stick.

3. Brown the Pork

• Heat 1 tbsp of oil in a skillet over medium-high heat.

• Brown skewers on all sides — the meat should be golden outside but still raw inside. Work in batches to avoid overcrowding.

4. Bake Until Tender

• Place browned skewers in the prepared baking dish, leaving space between each.

• Pour chicken stock into the bottom of the dish.

• Cover tightly with foil and bake for 1½–2 hours, checking after 90 minutes. The pork is done when it’s fork-tender.

5. Serve

• Serve hot with warmed mushroom or pork gravy on the side, or spooned over the top.

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Tips & Tricks for City Chicken

• Cut everything the same size. Even 1½–2 inch pieces cook at the same speed, so you don’t end up with dry pieces mixed with undercooked ones.

• Soak wooden skewers first. A quick 20–30 minute soak helps prevent burning in the oven.

• Season before you bread. A little salt and pepper directly on the meat makes City Chicken taste richer, even with simple breading.

• Press the breading on firmly. Then let the skewers rest 10 minutes before cooking—this helps the coating stick instead of sliding off.

• Brown first, bake second (best texture). A fast skillet brown gives you that classic golden crust, and the oven finishes the centers gently.

• Don’t crowd the pan. If the pan is packed, the breading steams and turns soft. Brown in batches for a crispier finish.

• Use a thermometer if you have one. Pull the skewers when the thickest piece hits 145°F / 63°C, then rest a few minutes for juicier meat.