Published Feb 02, 2010 in Veal

This recipe was clipped from a newspaper and found in a large collection, date unknown. Why it’s called “City Chicken” I’m not sure, since there’s no chicken as an ingredient! Recipe is typed below along with a scanned copy.

City Chicken Recipe Clipping

City Chicken

Purchase 1 pound of boneless veal and 1 pound of lean pork. Cut in 1 inch cubes and put on sticks–skewers. These are obtainable from the meat dealer. Alternate pieces using four to each stick. Roll in flour after they have been salted and peppered. Dip in egg and roll in bread crumbs or cracker meal. Brown in skillet in hot fat and place in roaster. Add small amount of water. Bake about 1 hour at 325 degrees.

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One Response to City Chicken Recipe Clipping

Published 11 March, 2012 in 11:34 pm

City Chicken aka “Mock Chicken” was big during the Great Depression – especially in cities like Pittsburgh. Pork and veal were a lot less expensive than chicken, so pork and veal were cut up, mounted a skewer, rolled in flour, fried in oil and then baked. The end result was that it resembled a fried chicken leg and the taste was similar. City Chicken is still sold in grocery stores in parts of PA.

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