<P> The dish is popular in cities throughout the eastern Great Lakes region of Ohio and Michigan as well as the northeastern Appalachian regions of Pennsylvania and Upstate New York, and at least as far south and west as Louisville, Kentucky . City chicken is commonly found in the metropolitan areas of Cincinnati, Cleveland, Detroit, Erie, Pittsburgh, and Scranton, hence, the dish's "urban" title . In Canada, the deli - counter version is popular in the Ottawa Valley and Kitchener area . </P> <P> 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 include wooden skewers with pork cubes specifically packaged as city chicken . In Ottawa, 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 . </P>

Where did the name city chicken come from