Michael Symon City Chicken Recipe
To get started, you’ll need pork cubes, threading them onto skewers just like they did back in the day.The spices really make a difference—paprika mixed with breadcrumbs and Parmesan cheese bring a deliciously savory twist.Make sure you don’t skip the step of dipping the meat in beaten eggs before coating it in the breadcrumb mixture; it helps everything stick and adds a wonderful crisp.I love how City Chicken can be served with either a rich brown gravy or a tangy red sauce, depending on your taste.
Servings: 4 people
Ingredients
- 1 lb Pork cubed
- 1 lb Veal cubed
- 2 Eggs beaten
- 1 cup Breadcrumbs
- 1 tsp Paprika
- 1/2 cup Parmesan Cheese grated
- Salt
- Pepper
- Vegetable Oil for frying
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Thread the pork and veal cubes onto skewers, alternating between the two meats.
- Season the meat with salt and pepper.
- Beat the eggs in a shallow bowl and set aside.
- In another shallow dish, mix the breadcrumbs, paprika, and Parmesan cheese.
- Dip each skewer into the beaten eggs, then coat them in the breadcrumb mixture. Repeat this step one more time for an extra crispy coating.
- Heat vegetable oil in a deep fryer or large pan to 350 degrees Fahrenheit. Fry the skewers until golden brown, about 3 minutes per side.