Cut meat into bite-size cubes. Thread pork and veal onto wooden skewers, 2 pieces of pork and 1 of veal, until all the meat is gone and each skewer has an equal amount. Place flour, cornmeal, and seasonings into a bag and toss in the city chickens. Shake until meat is well covered with mixture. Fry at a medium heat, turning occasionally, until browned on all sides. This should take approximately 20–30 minutes so that the pork will be cooked through. Drain on absorbent paper. Afterward, wash skewers and use them again.
Note: The city chicken can be flour and dipped in an egg batter if so desired. Of course, Russ recommends this alternative.
Fun Fact: The Second City is a long-running improvisational theatre based in Chicago’s Old Town neighborhood. Since 1959, The Second City has established itself as a Chicago landmark and a national treasure. The troupe chose the self-mocking name “The Second City” from the title of an article about Chicago by A. J. Liebling that appeared in The New Yorker in 1952. The theatre has launched the careers of such comic greats as Dan Aykroyd, John Belushi, John Candy, Steve Carell, Stephen Colbert, Chris Farley, Tina, Fey, Bonny Hunt, Tim Meadows, Mike Myers, Bill Murray, Catherine O’Hara, Gilda Radner, Joan Rivers, and Martin Short. Saturday Night Live and SCTV borrowed many of the writing and performing techniques pioneered by The Second City.
This City Chicken recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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