City Chicken (Pork Tenderloin Cutlets)

If you’re doing 20 mins in the oven, then you don’t need 10 in the fryer. More like 3-5.

Tips for Making The Best Chicken Roll skewers with ease with shallow bowls. Place the egg mixture and bread crumbs in shallow bowls so you can easily roll the skewers in. Use 4 to 6 inches of wooden skewers. Don’t use toothpicks, as they’re too short. Also, don’t attempt to use wooden skewers broken in half – these are prone to splintering. Soak skewers in cold water. Let them sit there for 15 minutes to help keep them from burning while cooking. Dredge the meat skewers in flour. This’ll keep the breadcrumbs from falling off. Dip the skewers in the egg mixture first, followed by the flour. Repeat the step to double coat the skewers, then finally, dip them in bread crumbs. Give veal a try. The recipe calls for pork, but classic city chicken also sometimes contains veal. Feel free to use either or both. Use pork chops for extra juicy city chicken. Try other protein options. You can’t go wrong with chicken breasts, thighs, and tenderloin. Get creative with seasonings. For more flavor, toss the meat with a blend of salt, pepper, garlic powder, paprika, onion powder, and chili powder. Swap out breadcrumbs for Ritz. Flash-fry for crispy outer coating. This technique involves submerging the meat in very hot oil to create a crunchy sear on the crust. Don’t go beyond 6 minutes, and stop as soon as all the sides are golden. Bake it up for a crispy crumb coating. Instead of the water bath technique, an easier approach is to bake the meat skewers for 15 minutes per side.