It’s easy to substitute any type of meat for the veal and pork. Try boneless pork shoulder, beef steak, or even chicken! Wash your hands thoroughly after handling raw meat to prevent the spread of germs.
Push the meat close together so there aren’t gaps between the pieces.
Substitute your favorite seasoned salt for the regular salt to give the city chicken even more flavor.
Again, ensure that a skewer fits into this dish so you’ll be able to coat the meat.
The egg mixture binds the crushed crackers or breadcrumbs to the meat.
Hold the skewer by the very end so your hands don’t get as messy. If you do get clumps of eggy breadcrumbs on your fingers, just rinse them off so you can finish coating the meat skewers. If you’d like extra-crunchy city chicken, dip the skewers in the egg and dry a second time.
Feel free to substitute any oil with a high smoke point like canola or peanut oil.
If you can’t fit all of the skewers into the skillet at once, fry half of the skewers at a time.
Keep in mind that you’re not trying to completely cook the meat. You’re browning the outside so the city chicken is crispy before you finish baking the skewers in the oven.
It’s important to use a baking dish instead of a baking sheet since you’ll be making gravy in the dish while the city chicken cooks.
Try swapping out this gravy with cream of mushroom soup. Open a can of condensed soup and dilute it with a can full of milk or water.
There’s no need to turn the skewers as the city chicken bakes.
Use caution when you pull off the foil since the escaping steam can burn you.
City chicken has the best, crispiest texture right immediately after you cook it. Although you can refrigerate leftovers in an airtight container for up to 4 days, it becomes soggy the longer you store it.
