Pan-Fried City Chicken Skewers with Mustard Potato Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A comforting Polish-American take on City Chicken featuring pork cubes breaded and pan-fried on skewers, served alongside a tangy mustard potato salad. This polish-american-inspired pork ready in about 45 minutes pairs cut into 1-inch cubes pork loin, all-purpose flour, beaten large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes pork loin
• 1/2 cup all-purpose flour
• 2, beaten large eggs
• 1 cup plain breadcrumbs
• 1/4 cup vegetable oil
• 4 wooden skewers
• 1 lb, halved small red potatoes
• 3 tbsp Dijon mustard
• 2 tbsp mayonnaise
• 1 tbsp white vinegar
• 1, finely diced celery stalk
• 2, thinly sliced scallions
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Soak 4 wooden skewers in water for 30 minutes to prevent burning. Meanwhile, season 1 lb pork loin cubes with 1/2 tsp salt and 1/4 tsp black pepper. Thread 3-4 cubes onto each skewer.
2. Step 2: Set up a breading station with 1/2 cup all-purpose flour in one bowl, 2 beaten large eggs in another, and 1 cup plain breadcrumbs in a third. Dredge each skewer in flour, then egg, then breadcrumbs, pressing lightly to adhere.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add the skewers and cook for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 145°F.
4. Step 4: While skewers cook, place 1 lb halved small red potatoes in a pot and cover with cold water. Add 1/2 tsp salt and bring to a boil. Reduce to a simmer and cook for 12-15 minutes until tender when pierced with a fork. Drain and let cool slightly.
5. Step 5: In a mixing bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp mayonnaise, 1 tbsp white vinegar, remaining 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Add the warm potatoes, 1 finely diced celery stalk, and 2 thinly sliced scallions. Toss gently to coat.
6. Step 6: Serve the hot City Chicken skewers alongside the tangy mustard potato salad for a hearty, nostalgic meal.