Old School City Chicken


  • 6 Sticks of City Chicken
  • salt and pepper
  • 2 eggs, beaten
  • 1 cup plain bread crumbs (I use Panko)
  • 1 teaspoon Italian Herbs
  • 1/2 teaspoon paprika
  • 2 tablespoons Parmesan cheese
  • 1/2 cup oil


  • 1 cup broth, chicken or pork
  • 2 tablespoons flour



  1. Preheat oven to 350 degrees.
  2. Add your eggs to a shallow bowl and beat
  3. In a separate bowl add your breadcrumbs, paprika and Parmesan cheese.
  4. If your pork are not already placed on skewers, do so by alternating pork and veal pieces.
  5. Sprinkle meat with salt and pepper.
  6. Dip the skewered meat in the egg and then the bread crumbs. Set aside and finish the rest of the meat.
  7. Heat your skillet to medium high and once hot, add your oil.
  8. Once the oil is hot, place your meat in the pan and turn the skillet down to medium. Brown skewered meat on all sides. About 2-3 minutes on each side.
  9. Once the meat is browned, place in a baking dish and cover with aluminum.
  10. Bake for 20 minutes or until the pork is no longer pink inside.
  11. To make the gravy turn the skillet on to medium heat.
  12. Add the broth to the skillet and break up all the browned bits.
  13. Add the flour a little at a time and whisk well so there are no lumps.
  14. Pour over cooked meat

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