| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Beef, Pork, Veal | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Boneless Veal; cut into 1.5 -inch cubes |
| 1/2 | lb | Boneless Pork; cut into 1.5 -inch cubes |
| 1/2 | lb | Boneless Beef; cut into 1.5 -inch cubes |
| 2 | lg | Egg; beaten |
| 1 | Seasoned bread crumbs; enough to coat all cubes | |
| 1 | tb | Vegetable oil; or other oil for frying |
| 1/2 | c | All-purpose flour |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Pat all cubes dry with paper towels. Put the flour into a zip-loc plastic bag, put the seasoned bread crumbs into another zip-loc bag. Place a meat cube in the flour bag shake to coat all sides, dip cube in beaten egg it is important to cover it well with egg wash to get a good even coating of bread crumbs. Place the meat cube into the seasoned bread crumbs bag, shake and press to get a good and even coating. Impale the cube on a skewer (traditionaly ... at least in our house.... it is a short wooden skewer). Repeat with remaining cubes (alternating veal-beef-pork if you are using all three) until they are all breaded and impaled. Heat the oil in a large heavy frying pan. Brown the skewers of meat in the hot oil, turning to brown all 'four' sides. Be very careful not to brown them too much (ie burn them!) as they will brown quickly. Remove them from the frying pan and place them upon a lightly oiled baking sheet. Bake at 350 degrees F, for 45 minutes or until they reach the degree of doneness you prefer. Notes: These fall firmly into the category of 'comfort food', for some reason there are 'good feelings' associated with this one. This could also be done with any combination of the above meats or just a single one, it is also quite tasty as 'real chicken' using boneless chicken cubes... but not quite the same. Getting an even coating of breading is the key to the success of this dish! Contributor: Mom & Dad Neuman Preparation Time: 1:30 Posted to MM-Recipes Digest by "John Padley" <jspadley@worldpath.net> on Aug 21, 98
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