Ukrainian regions of the west, and the deli-counter version is popular in the Ottawa Valley and Kitchener area. Variations While preparations regionally vary, pork is typically the base meat used in most versions of the recipe. Pittsburgh-area City Chicken is almost always breaded and usually baked, while in Binghamton NY, the meat is marinated, battered and then deep fried. The Cleveland version is generally baked without breading and instead the meat is dredged in flour, browned in a pan, then finished in the oven, and served with gravy. Grocery stores in both the Greater Cleveland area as well as those in the Pittsburgh metro area and Detroit metropolitan area include wooden skewers with pork cubes specifically packaged as city chicken. In Ottawa, Ontario, Canada, at least one variation involves skewers of three kinds of meat: pork, veal, and beef. Another Canadian variation, from Saskatoon, Saskatchewan, was composed entirely of veal. In Cincinnati the dish appeared on the 1933 lunch menu of upscale La Normandie as baked city chicken "en brochette". In 1940 Crisco ran national ads featuring a recipe for city chicken, which gave the dish "some national traction", according to Keith Pandolfini writing in the Cincinnati Enquirer. See also Chicken fried steak Spiedie Souvlaki Kebab Kushikatsu References Sources Various Recipes That's Not What The Recipe Says: Binghamton Bound with City Chicken City Chicken Skewered foods Pennsylvania Dutch cuisine Culture of Cleveland Cuisine of the Midwestern United States American meat dishes