can you describe "city chicken" ? I grew up with a version of city chicken as a Christmas party special food and haven't had it in the last few years. Ours was multiple types of meat including lamb I think, marinaded then put on a stick, breaded and pan fried and served cold. Same as what you are referring to?
I'd never heard of city chicken until now, but just looked it
up.....looks like a Pittsburgh thing? Lake gal, I too am curious as to
how you make yours.
I alternate veal and pork chunks on six inch skewers, then roll them in beaten egg and then breadcrumbs. Brown on all sides in hot oil. Drain on paper toweling. Place in 13x9 casserole pan and pour in one cup of beef broth. Cover with foil and bake about 45 minutes until meat is done. Go Steelers!