Ohio Recipes: Tasty Cleveland City Chicken

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CLEVELAND, OH - Cleveland is known for many culinary delights, but one that stands out is the iconic "City Chicken."

Despite its name, this dish does not contain chicken but rather cubed pork or veal, skewered to mimic a drumstick.

This recipe dates back to the early 20th century, particularly during the Great Depression when chicken was expensive, and pork was a more affordable alternative.

To prepare City Chicken, begin by cutting pork or veal into 1-inch cubes. Skewer the meat onto wooden sticks, usually about four to five pieces per skewer.

Next, season the meat with salt and pepper before dredging it in flour. Dip the skewers into beaten eggs, then roll them in breadcrumbs, ensuring an even coating.

Heat a generous amount of oil in a skillet over medium-high heat and brown the skewered meat on all sides.

Once browned, transfer the skewers to a baking dish. Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until the meat is cooked through and tender.

The result is a deliciously crispy and savory dish, often served with mashed potatoes and gravy or a side of vegetables.

City Chicken remains a beloved comfort food in Cleveland, cherished for its nostalgic roots and hearty flavor.

This dish embodies the resourcefulness and culinary ingenuity of Cleveland's past, making it a staple in local cuisine.