Grandma's City Chicken
"City Chicken the way my Polish Grandma made it. It was the very, very best. It's one that was never written down. You just watched and learned.
Very comforting food!!!"
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 lb veal tenderloin, cut into 1-1/2 inch cubes
- 1 lb pork tenderloin, cut into 1-1/2 inch cubes
- 1 egg, beaten
- 1⁄4 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup saltine, medium crushed
- 3 tablespoons oil
- 3⁄4 cup chicken broth
- 1 1⁄2 tablespoons all-purpose flour
- 2 tablespoons water
directions
- Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper.
- Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture.
- Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides.
- Place chicken in glass baking dish.
- In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken.
- Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes.
- Serve with mashed potatoes.
Questions & Replies
-
What oven temperature would be used?
Reviews
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The BEST ever!! Reminds me of City Chicken at the Polish Village Cafe in Hamtramck, Mi!! Sometimes I double the gravy that goes over the top... I serve with Sour Kraut (1/2 Polish and 1/2 Bavarian), Red-Skinned mashed potatoes and green beans! Also, I serve hot Polish Dill Pickle Soup before the meal! A great traditional Polish dinner! I need to put my Dill Pickle Soup recipe on here. It's to die for! Thank you for this GREAT recipe!!! -
What a great dish!! My aunt made this for us when I was little and now I am the only one left who can make it. I have handed down this recipe to my kids in hopes they will carry on the tradition. I use breadcrumbs instead of the crackers but have had it many times with crackers when no breadcrumbs were available. Thanks so much for submitting this awesome Polish dish!! -
I have this in the oven as we speak....the only thing that is missing in the recipe is the temp. of the oven when you bake it. -
My normally reserved son called this "Heaven on a Stick". The pork I used was very lean but came out extremely moist and flavorful. -
my husband loved this. I've tried other city chicken recipes but he's always turned them down. This one he loved. I used all pork since i had no veal and it still came out good.
see 4 more reviews
Tweaks
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The recipe calls for pork and veal in the ingredient list, but halfway through the method, the author suddenly switches to chicken. I’m confused! -
What a great dish!! My aunt made this for us when I was little and now I am the only one left who can make it. I have handed down this recipe to my kids in hopes they will carry on the tradition. I use breadcrumbs instead of the crackers but have had it many times with crackers when no breadcrumbs were available. Thanks so much for submitting this awesome Polish dish!!
RECIPE SUBMITTED BY
I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking.
I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream!
So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.
