I know you may be saying to yourself City Chicken? What is City Chicken, many locations call it something different, I am a Pittsburgher and here we call it City Chicken. Many locations call it Mock Chicken, Mock Drumsticks. Do you have a particular name you call this dish.
This dish is popular in cities throughout the Eastern Great Lakes region of Ohio and Michigan as well as Northeastern Appalachian regions in Pennsylvania and upstate New York. It is most common in metropolitan areas of Pittsburgh, Scranton, Harrisburg, Cincinnati, Cleveland, Erie, Detroit as well as a few others.
Pork is typically the meat used and depending on you location could be the variation of how this dish is prepared. While we in the Pittsburgh are would most likely to bread the meat and then bake, while in Birmingham the meat may be marinated, battered then deep fried. The grocery stores in my area sell the wooden screwers with the pork cubes and package it as "City Chicken" while others include pork, veal and beef in the package. I have in fact had them with pork and veal, can you say awesome! This is my favorite meal and is very simple to prepare.
Pork cut into 1- 1-1/2" cubes.
1/4 Cup Milk (small amount of milk to mix with egg)
2 Cups Italian Style Bread Crumbs
Heat oven to 325 degrees.
Beat egg with milk.
Thread meat onto the screwers.
Dip the meat sticks in first the egg mixture and then the bread crumbs. (make sure to pat crumbs into meat) and lay aside.
Heat shortening in a frying pan, and then you will want to brown the meat evenly in the pan.
Place meat pieces into a 9x13 baking dish pour about 1/2 cup water over meat and cover tightly with aluminium foil. Bake slowly for at least 1 hour then remove cover and bake at 350 for approximately 20 minutes or so until nice and brown.
A must with mashed potatoes and corn...yum, YUM!
Have you had this before? If not give it a try I promise you will NOT be disappointed.