How to Make City Chicken
How to Make City Chicken - City Chicken is a regional dish popular in the Midwest, especially around the Detroit, MI area and in the Rust Belt region of the country. The recipe originated during the great depression era when chickens, raised on farms, were hard to come by in the city. Pork was typically more available so restaurants started using scraps of pork meat, placed on skewers, they would try to shape them so they looked like chicken drumsticks. These pork skewers were then prepared in a similar fashion as fried chicken. The recipe is not limited to pork, some people use beef, veal or a combination of any of the three.
Today, my wife, Marlene, who is originally from Detroit, is showing us how to make this delicious meal. Take it away Marla! City Chicken, it’s what we had for dinner last night.
Category: How to Make Recipes / Food / Recipes / Regional / City Chicken / Pork Tenderloin
Similar to:
Pork Kabob / Breaded Chicken / Chicken Cutlets / Beef Cutlets / Breaded Pork / Meatballs on a stick /Corn Dogs / Shake n Bake / Country Fried Steak / Pork on a Stick /Comfort Food / Chicken Nuggets
Music:
Jumpin Boogie Woogie by Audionautix is licensed under a Creative Commons Attribution license
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International Descriptions:
Pollo de la ciudad (pinchos de cerdo)
Poulet de ville (brochettes de porc)
Городская курица (свиные шашлыки)
Kurczak Miejski (Szaszłyki Wieprzowe)
Πόρνι κοτόπουλο (χοιρινό σουβλάκι)
Thịt gà (Thịt lợn xiên)
시티 치킨 (돼지 고기 꼬치)
シティチキン(豚の串)
豚の串
Mock Eel Recipe | Potluck Video
The texture and length of eel makes for a great dish, but for any vegetarians out there (or eaters who love mushrooms!) we have an alternative from Kings County Imperial
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Schnitzel — veal, chicken and pork versions — with cucumber salad
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***SCHNITZEL RECIPE***
Thin pieces (or pieces you can cut thin) of lean, tender meat, like veal cutlets, pork loin chops or chicken breast (it's gotta be veal for Weiner schnitzel)
salt
pepper
flour
egg (with maybe some mustard mixed in)
breadcrumbs (I recommend panko that you process into a fine powder)
oil (clarified butter or lard would be traditional, but a neutral frying oil would be fine)
parsley for garnish (optional)
lemon for garnish (not optional)
If your meat isn't already really thin, cut it thin, then cover it with plastic wrap and pound it with something smooth and heavy until it's as thin as you can get it without tearing it apart. Season with salt and pepper. Dust in the flour and knock off any excess. Dip in the beaten egg and knock off any excess. Coat in breadcrumbs, but be gentle — don't press the meat into the crumbs.
Heat half an inch (1 cm) of oil at most (and probably a little less) over medium-high heat. Dip the edge of the meat into the oil. If it doesn't sizzle, get the oil hotter. If it goes totally crazy, turn the heat down. Fry the cutlets on each side until brown, flipping frequently so that you can see if anything is burning. There should be enough fat in the pan to where the meat is floating, but not submerged. As soon as they look done on the outside, they'll almost certainly be done on the inside. Drain on a rack or paper towels. Top with optional parsley and mandatory fresh lemon juice at the table.
***CLARIFIED BUTTER RECIPE***
Put your butter (half a pound or 227g is a good amount for frying some schnitzel) into a narrow pot and turn the heat on medium-low. Wait until the butter melts and then seems to boil out most of its water — about half an hour. If the butter isn't really boiling, you can turn up the heat, but you'll prob need to turn it back down again when the bubbling starts to slow — it can easily burn once most of the water is out. When the.bubbling has slowed down a lot, either stop, or let the milk solids brown a bit (that's ghee). Strain twice through a sieve with a paper towel in it to get out all the milk sugars and proteins.
***CUCUMBER SALAD RECIPE***
1 English cucumber (or two of a smaller variety)
1/2 a red onion
any neutral vinegar
any neutral oil (or replace the oil with sour cream)
fresh dill
salt
pepper
sugar
Thinly slice the cucumber and onion and combine in a bowl. Chop up the dill and put it in. Give it a pinch of salt and pepper, and a big pinch or two of sugar. Splash in maybe a tablespoon each of vinegar and oil to start with. If replacing the oil with sour cream, you might want about half a cup (120 ml). Stir thoroughly and let sit in the fridge for a few hours, or overnight. Stir again and taste. Add more of whatever it needs.
How To Make Veal Spiedini w/ author Andrew Cotto || Cara Di Falco || Cara's Cucina
Author Andrew Cotto is my special guest in the Cucina this week and we have an AMAZING conversation about food, Italy, & passion - all while showing you how to make his grandmother's veal spiedini recipe! If you love food like we do - you will love this video! The dish is light and delicate, with only a few ingredients! And Andrew's passion and knowledge of food makes him the kind of guest I love to share with all of you!
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Gluten Free Breaded Veal Involtini
If you love garlic and you love steak, these Garlic Steak Bites will blow your mind!
These tender, garlicky beef cubes are super addicting and the ultimate crowd pleaser! If you love garlic and you love steak, these Garlic Steak Bites will blow your mind. Every single cube is the perfect bite; this dish is perfect for garlic lovers like me! One of my favorite summer recipes is healthy and packed with protein and paired with a side of rice, Japanese Ginger salad, and Asian Honey Garlic Potato for the perfect meal.
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