Reviewed: Apr. 22, 2012

I too grew up in the Midwest and remember my mom making this when I was a child with pork and veal cubes. I prepared exactly as indicated and found it to be a trip back to my childhood. The meat was tender and moist but the breading crisp as a result of the last step. I think the next time I make it I will marinate with garlic overnight as previously suggested and then maybe try panko crumbs dolled up with my own blend of seasoning. I also think I will bake over chicken stock instead of plain water. If I really want to feel guilty I might make a gravy using the bits left in the pan after browning along with the baking stock. I closed my eyes and thought I was back in my mother's kitchen. Thanks for the memories!

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Reviewer:

Deedee N.

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Bay Village, Ohio, USA

Reviewed: Apr. 9, 2012

The meat came out tough. I paid $8.00/lb. so I don't think it was the actual meat. I'll try one of the other recipes with the next batch.

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Reviewer:

MaryB.

Reviewed: Mar. 17, 2012

what can I say but Great!!!!!

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wild mountain

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Wayne, Michigan, USA

Reviewed: Feb. 6, 2012

I'm from Pittsburgh, grew up w/ these and just love them! Our grocery stores do sell the meat already cubed w/ the sticks, so It's makes life a little easier. This is basically the way that my mom always made these, except she never double dipped them and never used the water, which I didn't do either for fear of soggy meat, but followed the recipe otherwise. These were super tasty and came out nice and tender for me. Hubby never had this before, but said that he would like to have them again...esentially, it's just like eating a breaded pork chop, so if you like that you will most likely enjoy this too. Biting into this, since I haven't had it for a long time, brought back lots of memories! I served them w/ mashed potatoes, gravy and corn. Thanks for sharing. :)

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Reviewer:

Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 27, 2012

This was good, would will make it again. I made mine with both pork and veal as my mom suggested to me, otherwise followed the recipe.

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Reviewer:

KRISTEN79

Reviewed: Jan. 19, 2012

The only thing I changed was that I added some parsley and cayenne pepper to the bread crumbs - and I used panko bread crumbs but I'm from NE Ohio too and this recipe is certainly close to what I grew up with - love that its called city chicken but its not chicken so fun to explain

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Reviewer:

loyal2law

Reviewed: Sep. 29, 2011

I made this recipe at a cooking class - my first attempt at deep frying! They turned out GREAT. Not a meal I'd make on a weeknight, but fun for a treat.

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Sep. 26, 2011

We loved the entire dinner!

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Reviewer:

southpoint

Reviewed: Sep. 24, 2011

This is awesome! I thought that perhaps I imagined this from my childhood. It's probably one of the only dishes my mother made which was edible. I think ours was all pork, though. I grew up in the Cincinnati burbs. I will have to get my picky husband to try it, but if it's fried and it's meat, I have a better than average chance for success. :)

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Reviewer:

Shell

Reviewed: Sep. 12, 2011

I was just thinking about this over the weekend...so strange I came across it on here. We ate this once a week at my grandma's house in Youngstown, Oh. What a great memory. Maybe with a side of endive and rice krispy treats...it will take me right back to being a kid!

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