Contrary to its name, city chicken is a dish made of battered and deep-fried pork cutlets.
A Polish-American recipe that originated in Pittsburgh and Cleveland, this dish goes all the way back to the Depression Era.
Cubes of pork are threaded into skewers, seasoned, dredged in eggs and bread crumbs, flash-fried, and baked.
The result is a beautifully golden treat that, if you maybe squint your eyes, looks somewhat like a fried chicken leg.
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