CITY CHICKEN (POLISH AMERICAN TRADITIONAL DISH)

In Chicken, Dinner, Main Dish 76 views

City Chicken (aka, Fake Chicken) is a traditional Polish-American dish that is beloved by many. The most curious thing about this dish is that it doesn’t actually contain any chicken. Rather, your featured protein here is actually pork and/or veal. So, why is it be called a “City Chicken” in the first place? Read on to find out.

City Chicken is a customary dish of Polish-American legacy and it has an extremely fascinating story of beginning.

Obviously, during the hour of the Great Depression, the chicken was scant and way more costly than different cuts of meat, similar to pork or veal.

It’s accepted that this dish began among Polish outsiders who chose to put bits of pork and veal on sticks and afterward bread and fry them so it would look like chicken legs (pass on it to my kin). This dish is otherwise called ‘counterfeit chicken’ for clear reasons, and it has been extremely well known in many states all through the US.

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Truth be told, a great deal of Polish cafés convey it on their menu. Being brought up in Poland, I can guarantee you that this City Chicken didn’t come from the old land. In reality, I had never known about it until I went to the US.

Be that as it may, I currently embrace this practice and once in a while serve counterfeit chicken to my family. My kid can’t get enough… he LOVES it! Furthermore, given the quantity of solicitations to highlight this formula, I’m certain there are a great deal of you out there who love this dish as well. Tell me in the remarks your family custom of eating City Chicken.

City Chicken (aka, Fake Chicken) is a traditional Polish-American dish that is beloved by many. The most curious thing about this dish is that it doesn’t actually contain any chicken. Rather, your featured protein here is actually pork and/or veal. So, why is it be called a “City Chicken” in the first place? Read on to find out.

Course: Dinner, Main Dish
Cuisine: American, Polish
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8
Calories: 327kcal

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Ingredients

  • 2.5 lbs Pork and or Veal cubed into 1.5-inch pieces
  • 2 Eggs beaten
  • 1 cup Flour all-purpose
  • 1.5 cup Bread Crumbs
  • Salt or Season Salt and Pepper sprinkled all over the meat
  • Oil for Frying

Instructions

Assemble the Skewers

  1. Cut your meat into 1.5-inch squares and add 2 or 3 pieces onto a wooden skewer (cut off the skewers to fit the meat); season the meat on each side with seasoned salt or regular salt and pepper and prepare for breading.

Breading

  1. Prepare 3 prep-dishes: one for flour, one for beaten eggs and one for breadcrumbs. Starting with the flour, cover the meat on each side (shaking off the excess), then place it into the egg mixture and cover on each side. Then finish it up by rolling it in breadcrumbs, on each side. Continue with all the remaining skewers.

Frying

  1. Heat up your cast iron (or another heavy pan) skillet. Add cooking oil (enough to cover the bottom of the pan). Once the oil is hot, add breaded skewers into the skillet (don’t overcrowd them, cook in batches if needed and add more oil in between the batches). Fry the skewers on each side until golden brown for 2-3 minutes on each side. While frying the meat, preheat your oven to 350F.
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Finishing Up in the Oven

  1. Cover the skillet with the aluminum foil and transfer it to the hot oven to finish up cooking (covered for 20 minutes and uncovered for 5 minutes). Serve and enjoy!

Nutrition

Calories: 327kcal | Carbohydrates: 27g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 133mg | Sodium: 238mg | Potassium: 629mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Calcium: 54mg | Iron: 3mg

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