I make it and its called city chicken. veal and pork dipped in egg and breadcrumbs. brown and then put in over. I mix 1 cup of water with one boullion cube and pour over and bake. mmm mmm good.

There's a recipe on All Recipes that is good.I don't use the skewers....just bake for an hr in chicken broth & seasonings.Very good served over mashed potatoes or noodles.

Yep, city chicken. I was born and raised in Pittsburgh, and mom made it all the time. So do I - I just made them last week. You can still buy the meat cubes packaged with the skewers, but they don't add in the veal. Veal is just so expensive these days. Sometimes I buy the veal separately and alternate them with the pork. We bread them, brown in a skillet and finish in the oven. They are supposed to imitate fried chicken so we always had them crispy, not served with gravy or sauce or cooked onions or any of that. Some others would disagree, guess it's all in the way your mom did it.

The story goes that years and years and years ago, city dwellers could not buy chicken in the stores. Why? I don't know, but you had to live on a farm and raise chickens in order to get real fried chicken. So someone "invented" city chicken. The pork was the "dark" meat and the veal was the "white" meat, they were alternated on skewers (the "chicken drumstick bone"), breaded with flour, egg and bread crumbs (German style like schnitzel) and fried. (They were supposed to imitate chicken drumsticks.) Hence, city chicken!

My mom fixed city chicken with pork and beef. She dipped them in egg then rolled them in saltine cracker crumbs, browned in a fry pan and then placed in a dish and poured milk on them. Bake in the oven until tender.