Ingredients
The following ingredients have 12 Servings
- 1 1/2 pounds pork shoulder, cut into 1½-inch cubes
- 1 1/2 pounds veal stew meat (use all pork if you can\'t find veal)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dusting
- 2 large eggs, beaten with 3 tablespoons water
- 2 cups seasoned dry breadcrumbs
- Vegetable oil, for frying
- 1/2 cup chicken broth or water
Instruction
- Heat the oven to 325°F. Onto 12 to 15 wooden skewers, 4 to 5 inches long, alternately thread the pork and veal cubes. Generously season with salt and pepper. Dust the skewers with a little flour, shaking off any excess.
- Coat the meat with the beaten eggs, then coat with the breadcrumbs.
- In a large skillet, pour in the oil to a depth of about 1 inch and heat over medium-high heat. Working in batches, fry the meat until well browned on all sides.
- Arrange the skewers in a 13-by-9-inch baking dish. Pour the broth into the dish. Cover the dish tightly with foil and bake for 1 hour. Uncover the dish, increase the oven temperature 350°F, and continue to bake for 15 to 20 minutes more, until the desired degree of doneness.
- The broth in the baking dish keeps the meat moist and creates a little sauce to dress the meat and the must-have mashed potatoes!
