City Chicken

A Polish-American Classic Comfort Dish

I always looked forward to the City Chicken served at my family reunions each summer. My mom's side of the family was Polish and Hungarian so we always had an amazing spread. Just recently I learned that City Chicken was not Polish, it was only Polish American. It's a dish only made in America.

The recipe below is from the notes I took when my Aunt Brenda showed me how to make the dish.

Ingredients:

(2) Pork Tenderloins
4 Tablespoons Paprika, Separated
2 Tablespoons Dried Minced Onion
5+ Cloves Fresh Garlic, Minced
Kosher Salt
2 Teaspoons Garlic Salt
Eggs (3-6 eggs depending on how much pork you have)
Flour (1/2 cup to 1 cup depending on how much pork you have)
Panko Bread Crumbs (1/2 box to 1 box depending on how much pork you have)
Black Pepper

Directions:

The day before you want to serve City Chicken, take the pork tenderloins, trim the silver skin and slice them into medallion strips, about 3 inches by 1 inch.
Sprinkle lots of paprika (3 Tablespoons) (sweet or hot), dried minced onions (2 Tablespoons) fresh garlic (5+ Cloves) and (1 teaspoon) salt on the meat, let marinate overnight.
On the day you want to serve the City Chicken, sprinkle more paprika (1 Tablespoon) and garlic salt (2 teaspoons).
Set up three shallow dishes, one with flour, one with scrambled eggs, and one with panko crumbs seasoned generously with 3-4 Tablespoons Paprika, 1-2 Tablespoons Garlic Salt and freshly ground black pepper.
Skewer the pork onto thick skewers. Minimum of three pieces of meat per skewer.
Dredge the skewers in the flour, then egg, then roll and press into the panko crumbs.
Heat olive oil in a cast iron skillet.
Fry the skewers of meat in the oil, about 2 minutes on each side. Place skewers in a baking dish.
Bake dish of skewers covered in foil, in an oven preheated to 350 degrees for about 20 minutes.
Remove foil for the last 5-10 minutes to crisp up the breadcrumbs and serve warm or at room temperature.