Baked City Chicken with Spatzle and Gravy

Casey Davis
Jul 11, 2020
2 min read

2 pounds boneless pork, fat trimmed and pork cut into 1 1/2-inch cubes (will total 26 ounces or so after)
5 wooden skewers
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon seasoned salt
1/2 tablespoon paprika
1/4 cup flour
4 eggs
3 tablespoons milk
2 cups panko bread crumbs
2 cups chicken stock

In a large gallon bag combine salt, pepper, seasoned salt, paprika and flour. Add pork cubes and seal bag and shake until coated.

Whisk eggs and milk together in a bowl. Pour the panko into a large plate.

Drench the pork into the egg mixture, then dip in crumbs and turn on all sides to make sure they are thoroughly coated in panko. Lay them onto a dinner plate and wrap and chill in fridge several hours before cooking.

Preheat oven to 350 degrees F

Thread 6-7 cubes of pork onto each skewer end.

Pour 2 cups of chicken stock into a 9x13-inch baking dish with a greased wire rack set in the dish, and set the dish aside.

Lay the skewers over a greased wire rack in your baker and spray the meat with cooking spray.

Cover the dish tightly with aluminum foil.

Place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 40 minutes.

Remove the foil, and broil 5-7 minutes more or until golden to crisp out the crumb coating.

Serve with spatzle and gravy.

Spatzle-

2 cups all purpose flour
2 teaspoon sea salt
4 eggs
1/3 cups milk
tiny pinch of nutmeg

Bring a large pot of water to a boil.

Whisk together flour and salt in a medium bowl.

Make a well in the middle and add the eggs, nutmeg and milk.

Stir until the batter is smooth and thick.

Drop batter (each dollop about a teaspoon) into boiling water with a spoon; dipping the spoon into the water each time. (Or use traditional spatzle maker! if you do they float to the top almost instantly and are ready to go)

Cook only half the dough at a time to avoid over crowding. Stir the bottom of the pot with a wooden spoon, so that the dumplings will rise to the top. After the dumplings rise to the top, let them boil about 1 minute more.

Remove to a large colander and drain while you repeat the process with the second half of the batter. I lightly spray with cooking spray to prevent them from sticking to each other as they cool.

Gravy-