Description
Polish City Chicken is a classic comfort dish made from skewered cubes of pork (and sometimes veal), breaded and pan-fried, then baked until tender. Despite its name, it traditionally contains no chicken at all!
Ingredients
- 1 1/2 lbs pork (loin or shoulder), cut into 1–1.5 inch cubes
- 6–8 wooden skewers
- 1 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 3 tbsp vegetable oil (for browning)
- 1 cup chicken broth
Instructions
- Preheat oven to 350°F (175°C).
- Thread 3–4 cubes of pork onto each wooden skewer.
- Season meat with salt, pepper, and paprika.
- Dredge skewers in flour, dip into beaten eggs, then coat in breadcrumbs.
- Heat oil in a skillet and brown skewers on all sides until golden.
- Transfer skewers to a baking dish and pour chicken broth around (not on top of) the meat.
- Cover with foil and bake for 45–55 minutes, or until meat is tender.
- Remove foil during the last 10 minutes for extra crispiness.
Notes
- Traditionally served with mashed potatoes and gravy.
- Use a mix of pork and veal for the most authentic version.
- Soak wooden skewers in water for 20 minutes to prevent burning.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Main Dish
- Method: Pan-Fried & Baked
- Cuisine: Polish-American