PREP TIME: 15 MINS | COOK TIME: 2 HRS | TOTAL TIME: 2 HRS 15 MINS | YIELD: 4
Do not be deceived by the name because this City Chicken is not chicken at all! They are pork sirloin cubes threaded on a skewer. A regional pork dish breaded and baked until fork-tender! My kids said these match chicken drumsticks. Serve with rice and your favourite side veggies for a simple and filling meal.
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 c. all-purpose flour, seasoned with salt and pepper
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 teaspoon smoked paprika (optional)
How to make City Chicken
Step 1: Prepare the oven. Preheat it to 325 degrees F. Using 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: Onto each skewer, thread 4 pork cubes, and dust the first with flour. Shake the excess off before dipping it into the eggbeaters, then coat in breadcrumbs.
Step 3: Drizzle a tbsp oil in a heated nonstick pan over medium-high heat. Add the breaded pork and cook on all sides until brown. We are not cooking the pork completely, we just want to get them nicely brown.
Step 4: To the prepared baking dish, transfer the pork when done. Make sure to leave a bit of space between each skewer.
Step 5: Into the bottom of the pan, pour the chicken broth and tightly cover with foil. Place in a 325 degrees oven and bake for about 1 1/2 to 2 hours or until the pork is fork-tender.
Step 6: When done, remove from the oven and serve with the heated gravy. Enjoy!
Nutrition Facts:
Calories 437.02 g | Fat 24.22 g | Sat. Fat 5.20 g | Carbs 13.39 g | Fiber 0.61 | Net carbs 12.78 g | Sugar 1.34 g | Protein 39.29 ml | Sodium 347.13 g | Cholesterol 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 c. all-purpose flour, seasoned with salt and pepper
- 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 teaspoon smoked paprika (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F. Using 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: Onto each skewer, thread 4 pork cubes, and dust the first with flour. Shake the excess off before dipping it into the eggbeaters, then coat in breadcrumbs.
Step 3: Drizzle a tbsp oil in a heated nonstick pan over medium-high heat. Add the breaded pork and cook on all sides until brown. We are not cooking the pork completely, we just want to get them nicely brown.
Step 4: To the prepared baking dish, transfer the pork when done. Make sure to leave a bit of space between each skewer.
Step 5: Into the bottom of the pan, pour the chicken broth and tightly cover with foil. Place in a 325 degrees oven and bake for about 1 1/2 to 2 hours or until the pork is fork-tender.
Step 6: When done, remove from the oven and serve with the heated gravy. Enjoy!
