Here’s a simple, no-fuss version of City Chicken Made Easy — the classic comfort dish that isn’t actually chicken! Traditionally made with pork (and sometimes veal), it’s skewered, breaded, and baked until tender and golden.

City Chicken (Easy Version)

Ingredients

1½–2 lbs pork (loin or shoulder), cut into 1½-inch cubes
(Optional: mix with veal if you want the old-school style)
6–8 wooden skewers (4–6 inches long)
Salt and pepper
1 cup flour
2 eggs, beaten
1½ cups breadcrumbs
2–3 tbsp oil (for searing)
1 cup broth (chicken or vegetable)
1 tbsp butter (optional, for richness)

Instructions

1. Prepare the Skewers

Thread 3–4 pieces of pork tightly onto each skewer, forming a “drumstick” shape.
Season generously with salt and pepper.

2. Bread the Skewers

Roll each skewer in flour, shaking off excess.
Dip in beaten egg.
Coat in breadcrumbs.

3. Brown the Skewers

Heat oil in a skillet over medium-high.
Sear skewers on all sides until lightly browned (about 3–4 minutes).
This step adds flavor and helps keep them moist.

4. Bake

Preheat oven to 350°F (175°C).
Place browned skewers in a baking dish.
Add 1 cup broth to the bottom of the dish and dot with butter if desired.
Cover tightly with foil.
Bake 45–60 minutes, or until fork-tender.
Remove foil and bake an additional 10 minutes to crisp the coating.

Serving Ideas

Serve with mashed potatoes and gravy
Pair with buttered noodles or pierogi
Add classic sides like green beans or cole slaw

Optional Variations

Crispy Version: Bake uncovered the last 15 minutes or place under broiler briefly.
Gravy Version: Use the pan drippings + broth to make a quick gravy.
Air Fryer Version: Cook at 375°F for 15–20 minutes (turn halfway).

If you’d like, I can also give you:

A Polish-style version
A slow cooker version
A meal-prep batch
Just tell me!