Instructions
Thread the pork and veal cubes onto the soaked wooden skewers, alternating pieces of each meat. Season liberally with salt and pepper.
Set up a dredging station with the beaten eggs in one shallow bowl and the breadcrumb mixture (breadcrumbs, paprika, parmesan) in another bowl.
Working in batches, dip each skewer into the egg mixture, coating all sides. Then dredge it through the breadcrumb mixture, pressing gently to adhere.
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once shimmering hot, fry the breaded skewers for 2-3 minutes per side until golden brown and crispy.
Transfer the seared city chicken skewers to a baking sheet or oven-safe dish. Bake at 350°F for 20-25 minutes until the meat reaches an internal temperature of 145°F.
For gravy (optional): Make a roux by whisking the flour into the hot skillet with the browned bits and oil. Slowly whisk in the chicken broth and simmer for 5 minutes until thickened.
Serve the crispy city chicken skewers hot from the oven. Optionally drizzle with gravy and enjoy with sides like mashed potatoes and roasted veggies.
Notes
Can substitute pork only or use beef tips if needed
Add Italian seasoning, garlic powder, etc to breadcrumbs for extra flavor
Make low-carb by using almond flour or crushed pork rinds for breading
Leftovers can be stored refrigerated for 3-4 days
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