Entree: United States – Pennsylvania – City Chicken

Serving Size: 6

Approximate Time

Prep 50 min

Cook 40 min

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) pork shoulder, trimmed and cut into 1 1/2-inch (4 cm) cubes
- 0.5 lb (225 g) veal, cut into 1 1/2-inch (4 cm) cubes (optional — may use all pork)
- 12–16 wooden skewers, soaked in water 30 minutes
- 1 1/2 cups (180 g) all-purpose flour
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (2 g) black pepper, divided
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) paprika
- 2 large eggs (about 100 g), beaten
- 2 tbsp (30 ml) milk
- 2 cups (200 g) plain breadcrumbs (panko or regular)
- 1/2 cup (120 ml) vegetable oil (for shallow frying), plus extra if needed
- 3 tbsp (45 g) unsalted butter (for gravy)
- 3 tbsp (24 g) all-purpose flour (for gravy)
- 2 cups (480 ml) beef or chicken stock (for gravy)
- 1 tsp (5 ml) Worcestershire sauce
- 2 lb (900 g) Yukon Gold potatoes, peeled and quartered
- 4 tbsp (60 g) unsalted butter (for mashed potatoes)
- 1/2 cup (120 ml) milk (for mashed potatoes), warmed
- Salt and black pepper to taste (for potatoes and vegetables)
- 1 lb (450 g) fresh green beans, trimmed
- 1 tbsp (15 ml) butter or olive oil (for green beans)
- 1/4 cup (60 ml) chicken stock or water (for green beans)
- 1 tsp (5 ml) lemon juice or 1 tsp (4 g) chopped parsley for finishing (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

Short Description:
City Chicken is a Pennsylvania Mid-Atlantic classic of cubed pork (often with veal) skewered, breaded and fried then finished in the oven, served here as a complete meal with mashed potatoes, pan gravy, and sautéed green beans.

Regional Notes:
This Pennsylvania version uses pork (sometimes blended with veal) cut into cubes and skewered to imitate fried chicken, then breaded and pan-fried or baked — a working-class Mid-Atlantic adaptation distinct from poultry-based "chicken" dishes elsewhere. It is traditionally served with gravy and simple potato and vegetable sides to make a full entree.

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with foil and set a wire rack on top.
2. Thread the cubed pork and veal onto soaked wooden skewers, leaving a little space between cubes so heat circulates. Arrange skewers on a plate.
3. In a shallow bowl combine flour, 1 1/2 tsp (7.5 g) kosher salt, 3/4 tsp (1.5 g) black pepper, garlic powder, and paprika.
4. In a second shallow bowl whisk eggs and 2 tbsp (30 ml) milk until smooth. In a third shallow bowl place the breadcrumbs; season breadcrumbs lightly with a pinch of salt and pepper.
5. Working one skewer at a time, dredge skewered meat first in the seasoned flour, shaking off excess, then dip in the egg wash, then press into breadcrumbs to coat evenly. Set coated skewers on a plate.
6. Heat 1/2 cup (120 ml) vegetable oil in a large heavy skillet over medium-high heat until shimmering (about 350°F/175°C if using a thermometer). Fry skewers in batches, 2–3 minutes per side, until golden brown but not fully cooked through. Transfer browned skewers to the prepared rack on the baking sheet.
7. When all skewers are browned and on the rack, finish in the oven 12–15 minutes, or until the largest cube reaches 145°F (63°C) internal temperature. Remove from oven and let rest 3–5 minutes.
8. While skewers bake, make the mashed potatoes: place potatoes in a large pot, cover with cold water, add 1 tsp salt and bring to a boil. Reduce to simmer and cook until fork-tender, 15–20 minutes. Drain well, return to pot, add 4 tbsp (60 g) butter and warmed 1/2 cup (120 ml) milk; mash to desired texture and season to taste with salt and pepper. Keep warm.
9. After frying the last batch of skewers, pour off all but about 3 tbsp of pan drippings into the same skillet (or reserve 3 tbsp vegetable oil if pan is dry). Over medium heat add 3 tbsp (45 g) butter; when melted whisk in 3 tbsp (24 g) flour and cook 1–2 minutes until golden (roux). Gradually whisk in 2 cups (480 ml) stock, scraping browned bits from the pan. Simmer until slightly thickened, 3–5 minutes. Stir in 1 tsp Worcestershire sauce and adjust salt and pepper to taste. Keep warm.
10. Cook the green beans while gravy simmers: heat 1 tbsp (15 ml) butter or olive oil in a medium skillet over medium heat. Add green beans and sauté 2–3 minutes, add 1/4 cup (60 ml) chicken stock or water, cover and steam until crisp-tender, 5–7 minutes. Uncover, cook off remaining liquid, season with salt, pepper and 1 tsp lemon juice or a pinch of chopped parsley if using.
11. To serve: spoon mashed potatoes onto each plate, place 2 skewers of City Chicken alongside or rested on the potatoes, spoon pan gravy over the meat and potatoes, add a portion of green beans, and sprinkle chopped fresh parsley over the dish.