City Chicken- Kay’s

Photo by Stephanie Knewasser

From the kitchen of

From the kitchen of Kay Putano

Make marinade:

1 bay leaf

1 tsp rosemary

3 eggs, beaten

salt & pepper

2-3 garlic cloves, peeled, cut in half

1 tsp Italian seasoning

1 small/ med onion cut into slices

2-3 Tbsp romano cheese

Cut pork & veal into cubes.

Marinate meat 2-3 DAYS (at least 2 nights).

Alternate meat on short thick wooden skewers.

Coat in Italian bread crumbs.

Brown on all sides in oil &/or butter.

Place skewers on rack in roasting pan.

Add water to pan, but keep water below rack.

Bake @ 350 for 45 minutes.


  • This marinates for 2-3 DAYS (at least 2 nights) so plan ahead.
  • The name comes from the Depression years. In the country, people kept chickens and could have fried chicken when they wanted. In the city, chicken was hard to come by so they created their own from chunks of pork and veal which were much less expensive then. The skewers of pork and veal looked like a chicken leg when breaded.

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