Breaded and fried cubes of pork and veal on a wooden skewer, despite the name containing no chicken. A Depression-era dish from Pittsburgh's Eastern European and mill communities.

City chicken was born in Pittsburgh and the wider Rust Belt during the Great Depression, when pork and veal were cheaper than chicken. Cooks cubed the meat, skewered it to mimic a drumstick, then breaded and fried it. The dish persisted in Eastern European and Polish households and on diner menus; it still turns up at old-school restaurants and family Sunday tables across the region as a nostalgic comfort dish.

2 editor picks for City chicken in Pittsburgh, ranked by editorial score. All Pittsburgh signature dishes · City chicken across every city.