If you’re from Cleveland, Pittsburgh, or much of the industrial Midwest and Appalachia, you likely grew up eating City Chicken — and you probably knew even as a kid that there was no chicken in it.
What Is City Chicken?
City Chicken is a classic comfort food made from cubes of pork and/or veal skewered on a wooden stick, breaded, browned, and then slowly baked or braised until tender. It’s shaped to look like a chicken drumstick — hence the name.
Why Is It Called “City Chicken” When It Has No Chicken?
During the Great Depression and through the mid-20th century, chicken was often more expensive than pork or veal in urban areas like Cleveland and Pittsburgh.
Butchers in city meat markets would sell skewers of pork and veal shaped like drumsticks as an affordable substitute. The name “City Chicken” was a playful nod to the fact that city folks couldn’t always get farm-fresh poultry.
Classic City Chicken Recipe
Here’s how many Cleveland and Pittsburgh grandmas made it.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 lb | pork loin or pork shoulder, cut into 1–1.5 inch cubes |
| 1 lb | veal shoulder or veal stew meat, cut into cubes |
| 1 cup | all-purpose flour |
| 2 | eggs, beaten |
| 1–2 cups | seasoned breadcrumbs or cracker crumbs |
| 1 tsp | salt |
| 1/2 tsp | black pepper |
| 1/2 tsp | garlic powder |
| 1/2 tsp | paprika |
| 4–6 | wooden skewers (4–6 inches long) |
| 2–3 tbsp | oil or butter for browning |
| 1 cup | chicken or beef broth |
Instructions
-
Preheat the oven to 325°F (160°C).
-
Skewer the meat
Alternate cubes of pork and veal onto each wooden skewer, packing them snugly to resemble a drumstick. -
Season the flour
Mix flour with salt, pepper, garlic powder, and paprika in a shallow dish. -
Bread the skewers
Roll each skewer in the seasoned flour, dip in beaten egg, then coat thoroughly in breadcrumbs.
For extra crunch, repeat the egg and breadcrumb step. -
Brown the skewers
Heat oil or butter in a large skillet over medium-high heat.
Brown the skewers on all sides, about 2–3 minutes per side. Work in batches if needed. -
Bake low and slow
Place browned skewers in a baking dish. Pour broth into the bottom of the dish, but don’t pour it over the breading.
Cover tightly with foil. -
Cook until tender
Bake for 1 to 1.5 hours, until the meat is very tender. -
Rest and serve
Let rest for 5 minutes before serving. Serve with pan juices, mashed potatoes, and gravy if desired.
Tips
-
Use pork and veal together for the most traditional flavor
-
If you can’t find veal, use all pork or a mix of pork and beef
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Soak wooden skewers in water for 30 minutes before using to prevent burning
-
Don’t skip the browning step — it builds flavor and helps the breading hold
-
Cook low and slow — this is the secret to tender city chicken
What to Serve with City Chicken
-
Mashed potatoes and gravy
-
Buttered egg noodles
-
Green beans or peas
-
Sauerkraut (a Pittsburgh favorite)
-
Dinner rolls with butter
-
Applesauce
City Chicken in Cleveland vs. Pittsburgh
| City | Local Twist |
|---|---|
| Pittsburgh | Often served with sauerkraut or haluski (buttered cabbage and noodles) |
| Cleveland | Frequently paired with mashed potatoes, gravy, and green beans |
| Both | Found in old-school butcher shops, church cookbooks, and family reunions |
Bottom Line
City Chicken is more than a recipe — it’s a taste of Midwestern and Appalachian history. It represents a time when families made do with what they had and turned simple ingredients into something special.
Would you like a slow cooker version or a gravy recipe to go with it?