City Chicken Recipe
CITY CHICKEN- MIKE’S PLACE RECIPE: By Mike Kostensky
- PORK TENDERLOIN approx 2 #- Remove silver membrane, split long way and cut into cubes. Using 4 to 5 inch wooden skewers take pieces of meat and push carefully onto wooden skewers, try not to puncture one of your fingers or hand! I like to take larger piece of pork cubes first then add smaller pieces so the finished product almost looks like a drumstick. Note: When purchasing Pork tenderloin at a grocery store pick a product that has been seasoned with light brine, it will definitely help the final product.
- Season both sides of City Chicken with season salt & pepper. Place aside on a flat pan.
- In three bowls, add flour to one, an even mixture of white bread crumbs & Panko to the second. For the third add 2 to 3 eggs with a tablespoon of water per egg whipped together well.
- In the following order, roll the City Chicken in flour, then dip and drain in egg wash and then roll and cover evenly in Panco, white bread crumb mix. Note: Old school breading is just white bread crumbs. I add Panco to the bread crumbs for the extra crispness. When breading process is completed, I recommend placing finished City Chicken in refrigerator for at least 30 minutes or more. I do this to give the breading time to adhere to the pork and firm up.
- At home I use a household size fryer instead of a fry pan so you get a complete fry. Fry at 350. It will take approximately 8 minutes or longer at a lower temp. This is an optional step but here at Mike’s Place it has always made sense and it sure taste amazing. Once the fry process is finished you can transfer to a ceramic or glass baking pan and arrange the City Chicken so they are not on top of each other. I then prepare a chicken broth using chicken cubes or as I prefer a chicken paste made by Stouffers or Minors. If using the paste heat some water up in the microwave and add the paste per instructions and mix till dissolved. Once the chicken broth is mixed add to the pan with the City chicken. Do not put in more than a half inch of broth in pan. Cover with foil, bake at 350. It is recommended that you cook this product to 165.
Take off foil and let crisp up a bit. Note: the remaining broth after baking makes a great sauce to drizzle over the finished product or even on mashed potatoes like my wife does!
- I suggest pour a glass of Riesling, then Serve and Enjoy!!
As always I like to make a few suggestions and one is to serve this product with fresh lemon wedges, spratzles & Paprikash gravy or even Mashed potatoes! Please subscribe to my channel and stay tuned for my next video on making the darn best Sprats ever honest!!!
Pork tenderloin- 1.5 to 2#
Panco & White Bread crumbs
Season Salt or Kosher salt
White pepper or Regular fine grind
Fresh whole Lemon