PREP TIME: 15 MINS | COOK TIME: 2 HRS | TOTAL TIME: 2 HRS 15 MINS | YIELD: 4 Servings
This City Chicken guarantees the best and fork-tender meat always! And no this is not made of chicken in fact, this City Chicken is a regional dish that is made from pork sirloin cubes and most of the time a combination of pork and veal that are threaded onto skewers. Make sure to give this a try very soon. This City Chicken is a must and for keeps!
INGREDIENTS
3 tablespoons olive oil or vegetable oil
1 lb cubed pork sirloin plus skewers
1/4 c. egg beaters or two eggs are beaten with 1 tablespoon water
1/4 teaspoon smoked paprika ( optional )
1/2 c. Italian seasoned dry bread crumbs
1/2 c. chicken stock
1 can or jar of gravy ( pork or mushroom or one of each mixed), heated
1/4 c. all-purpose flour, seasoned with salt and pepper
HOW TO MAKE CITY CHICKEN
Step 1: Prepare the oven. Preheat it to 325 degrees F. Using a cooking spray, grease a glass baking dish, and set it aside. To double the recipe, use a 9 x 13-inch baking dish.
Step 2: In separate shallow plates, place the seasoned flour, eggbeaters, and breadcrumbs. If using smoked paprika, mix this with the breadcrumbs.
Step 3: Onto each skewer, thread four pork cubes. First, dust the pork cubes with flour. Shake the excess off. Next, dip each skewer into the eggbeaters, then dredge in breadcrumbs.
Step 4: Heat 1 tablespoon oil of your choice in a nonstick pan over medium-high heat. Once hot, sear the bearded pork on each side until nicely browned.
Step 5: Transfer the pork to the prepared baking dish when done, leaving a bit of space between each skewer. Into the bottom of the pan, pour the chicken stock. Then, tightly tent the pan with foil. Place in the preheated oven and bake for about 1 1/2 to 2 hours, or until pork is fork-tender.
Step 6: Remove the skewers from the oven when done and serve right away with the heated gravy. Enjoy!
Nutrition Facts:
Calories 437.02 Fat (grams) 24.22 Sat. Fat (grams) 5.20 Carbs (grams) 13.39 Fiber (grams) 0.61 Net carbs 12.78 Sugar (grams) 1.34 Protein (grams) 39.29 Sodium (milligrams) 347.13 Cholesterol (grams) 143.37
Ingredients
- 3 tablespoons olive oil or vegetable oil
- 1 lb cubed pork sirloin plus skewers
- 1/4 c. egg beaters or two eggs are beaten with 1 tablespoon water
- 1/4 teaspoon smoked paprika ( optional )
- 1/2 c. Italian seasoned dry bread crumbs
- 1/2 c. chicken stock
- 1 can or jar of gravy ( pork or mushroom or one of each mixed), heated
- 1/4 c. all-purpose flour, seasoned with salt and pepper
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F. Using a cooking spray, grease a glass baking dish, and set it aside. To double the recipe, use a 9 x 13-inch baking dish.
Step 2: In separate shallow plates, place the seasoned flour, eggbeaters, and breadcrumbs. If using smoked paprika, mix this with the breadcrumbs.
Step 3: Onto each skewer, thread four pork cubes. First, dust the pork cubes with flour. Shake the excess off. Next, dip each skewer into the eggbeaters, then dredge in breadcrumbs.
Step 4: Heat 1 tablespoon oil of your choice in a nonstick pan over medium-high heat. Once hot, sear the bearded pork on each side until nicely browned.
Step 5: Transfer the pork to the prepared baking dish when done, leaving a bit of space between each skewer. Into the bottom of the pan, pour the chicken stock. Then, tightly tent the pan with foil. Place in the preheated oven and bake for about 1 1/2 to 2 hours, or until pork is fork-tender.
Step 6: Remove the skewers from the oven when done and serve right away with the heated gravy. Enjoy!
