Instructions: This is a family recipe that seems to be a local (Ohio Valley) tradition. If I ask my butcher for city chicken sticks he just hands me some wrapped in plastic with no questions even about amounts. However, if you and your butcher are clueless they are skewer type sticks. A little thicker like the kind delis sell kabobs on and only 4 inches long. I hope you try it, its like pork chops on a stick and they are a HUGE hit here.

All amounts are approximate since I have no written recipe.

Mix in a bowl:
2 cups of seasoned bread crumbs (Italian style is nice)

1/2 cup finely chopped onions
1/2 cup finely chopped celery (Leaves and all)

Set aside.

3 lbs pork (Loins or butts) cubed about 1-2 inches

Put the cubes onto the sticks so they are bunched together. Make sure there are no spaces and you can grasp the ends of the sticks. You might have a piece or 2 of the meat left over, if that happens make them fit! Beat 3 eggs in a separate bowl. Dip the city chicken in the egg then in the bread crumb mixture.

Do this twice for each piece. Then brown all the sides in a large skillet with oil. Use a lot of oil from the start to make it easier. Place all the browned pieces in a baking pan. Dice more celery and onions to place on top. Bake, covered, for one hour on 350.
You can place potatoes in the pan with your city chicken. Sweet potatoes is a nice addition. A can of Cream of Celery soup makes a nice base for gravy.

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