This recipe was taught to me by my Polish mother-in-law. I hope you like it as much as we do. I’m not sure if City Chicken is available all over the country so I’ll explain what it is. We buy cubed pork and veal that has been placed on small skewers from our Meat Market. You could also buy veal and lean pork steaks and cube them yourself and place on small skewers. You can also just use pork steak alone. Our Meat Market also sells cubed meat that you place on the skewers yourself. I make 10 pieces of City Chicken at a time

Season your meat with salt and pepper.

Beat an egg or two and add some milk.

Roll meat in egg/milk and then roll in a mixture of breadcrumbs and a little flour. (I use my own homemade breadcrumbs and spelt flour.)

Brown breaded City Chicken in vegetable oil. (I use canola oil.)

Place nicely browned City Chicken in a roaster or casserole dish. Add about 1/8 of a cup of water. Add some cut up onions, celery leaves, and I like to add some cut up carrots. Dot with a little butter. Cover with lid.

Cook in oven at 375 degrees fahrenheit for a half hour and then reduce temperature to 350 degrees and cook for another hour and one half. Test with fork for soft meat.

This meal is so delicious! I serve it with a side of vegetables and a “brown”. Yesterday I made it with boiled, (skin-on) red potatoes with some melted butter, coarse salt and freshly ground pepper.

This recipe was contributed by Therese from MI from the Radiant Recovery Community Forum.