city chicken (uncountable)
- (Western Pennsylvania, Ohio, Michigan, Indiana) Cubes of breaded pork loin and/or veal on a wooden skewer which has been fried or baked.
- 2 November 1932, Pittsburgh Post Gazette, page 4
- You'll like city chicken a lot. What you've never heard of it? Why it's... well, here's the way McCanns prepare it: tender choice pieces of fresh veal and pork are cut into neat squares and alternated on skewers... four or five to the skewer. All you do, then, is dip the meat in egg and bread crumbs, brown quickly, add water, cover pan and simmer until tender and juicy. And boy, it sure is good.
