mtmomj you really must tell me how a dish of breaded pork on a stick got the name "city chicken"? I expected you to say it was a dish made with chicken.
City Chicken is also known as Mock Chicken Legs - back in the 1930's chicken was too expensive (believe it or not it was an expensive meat then) and many could not afford it. They would skewer veal or pork meat cubes on wooden skewer, roll in a seasoned flour mixture and skillet fry until done. In the 1950's many butchers started to grind pork and veal, shape into the shape of a chicken leg and skewer on a wooden skewer and bread in seasoned flour - mock chicken legs.
Sometimes these were browned in a skillet then transferred to a Dutch oven and oven roasted until done.
When I make them myself I grind, season, form into "drumsticks", skewer, dip in egg and coat with seasoned flour and slowly brown in a bit of oil (so they don't stick).
I still enjoy having these from time to time - it brings back many memories!
Sometimes these were browned in a skillet then transferred to a Dutch oven and oven roasted until done.
When I make them myself I grind, season, form into "drumsticks", skewer, dip in egg and coat with seasoned flour and slowly brown in a bit of oil (so they don't stick).
I still enjoy having these from time to time - it brings back many memories!
Mama Mangia wrote:City Chicken is also known as Mock Chicken Legs - back in the 1930's chicken was too expensive (believe it or not it was an expensive meat then) and many could not afford it. They would skewer veal or pork meat cubes on wooden skewer, roll in a seasoned flour mixture and skillet fry until done. In the 1950's many butchers started to grind pork and veal, shape into the shape of a chicken leg and skewer on a wooden skewer and bread in seasoned flour - mock chicken legs.
Sometimes these were browned in a skillet then transferred to a Dutch oven and oven roasted until done.
When I make them myself I grind, season, form into "drumsticks", skewer, dip in egg and coat with seasoned flour and slowly brown in a bit of oil (so they don't stick).
I still enjoy having these from time to time - it brings back many memories!
Sometimes these were browned in a skillet then transferred to a Dutch oven and oven roasted until done.
When I make them myself I grind, season, form into "drumsticks", skewer, dip in egg and coat with seasoned flour and slowly brown in a bit of oil (so they don't stick).
I still enjoy having these from time to time - it brings back many memories!
Wow, I didn't know all of that! We only usually have them once a year, every Easter since I can remember, and they certainly bring back memories for us too.
