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Matt’s Musings

City Chicken

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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  • 2 lbs pork cut into bite sized cubes
  • 14 wooden skewers
  • salt
  • pepper
  • 4 eggs
  • 3 tbsp milk
  • 2 cups italian bread crumbs
  • 2 cups water
  • 1 cup oil

Directions
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Editor’s Note: I’m not sure why this recipe is called “City Chicken”. To the best of my knowledge it does not contain any chicken.

  1. Thread 2 - 3 cubes of pork onto each skewer and sprinkle with salt and pepper. Set aside.
  2. Whisk eggs and milk together in a bowl. Place bread crumbs in another bowl.
  3. Heat the oil in a deep sided skillet.
  4. Dip each skewer of pork into the egg mixture and then the bread crumbs, then carefully repeat the process again after all skewers have been dipped once.
  5. Gently lay skewers into the hot oil and brown until coating is crisp and golden, about 3 minutes per side.
  6. Once the skewers are all browned, set on a wire rack in baking dish and pour water in bottom. Cover with aluminum foil and bake for 30 minutes at 350 F.
  7. Remove foil and bake another 10 minutes to dry out the crumb coating.