Baked breaded pork skewers. Sometimes called mock chicken; a Midwest comfort classic.
- 1 1/2 pounds pork cut in 1 1/2" cubes (tenderloin used)
- salt and pepper to taste
- 2 eggs
- 1 1/2 cups seasoned breadcrumbs
- oil for frying canola or vegetable (1/4 to 1/2" in bottom of skillet
- 6-8 5-6" wooden skewers
- 1/2 cup chicken stock
Preheat the oven to 350°.
Cut the pork into 1 1/2″ cubes then add several pieces of meat to the skewer (usually 4-5 pieces fit allowing a section of the skewer at the base for handling). Season the city chicken with salt and pepper.
Set up a dredging station: beaten eggs in one bowl, seasoned breadcrumbs in another.
Roll the pork skewers in the egg then dredge in the breadcrumbs, rolling to coat on all sides and ends.
Add the oil to a large skillet then heat the oil to about 350°. Add the skewers to the hot oil turning to lightly brown on all sides. Work in batches if necessary so you don’t crowd the skillet.
Transfer the City Chicken to a shallow baking dish then pour the chicken stock between the skewers. Cover tightly with aluminum foil and bake 30 minutes. Do not wash the skillet if you’re making gravy. (See body of post for how to make gravy).
Uncover and continue baking 10 minutes more to crisp the breading.