City Chicken
Breaded pork cubes on skewers, browned and baked tender, a Depression-era favorite.
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Ingredients
- 2 1/2 lb boneless pork shoulder or country ribs cut in 1 1/2-inch cubes
- 8 wooden skewers about 6 inches
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 large eggs beaten with 2 tbsp milk
- 1 1/2 cups dry breadcrumbs
- 1/4 cup vegetable oil
- 1 cup chicken broth
Instructions
- Heat the oven to 350°F. Thread 4 or 5 pork cubes tightly onto each skewer.
- Mix the flour, salt, pepper and paprika in a shallow dish. Put the egg mixture and the breadcrumbs in two more dishes.
- Roll each skewer in flour, dip in egg, then press into the breadcrumbs.
- Heat the oil in a large skillet over medium heat. Brown the skewers on all sides, about 8 minutes. Move them to a 9x13-inch baking dish.
- Pour the broth into the dish around the skewers. Cover with foil and bake 45 minutes.
- Uncover and bake 15 to 20 minutes more, until the coating is crisp and the pork is tender and at least 145°F inside. Rest 3 minutes before serving.
Notes
Pork is safe at 145°F after a 3-minute rest. Refrigerate leftovers within 2 hours.
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