Total time to prepare – Approximately two (2) hours includes thirty (30) minutes of time the meat is resting in the fridge.
- 1 1/2 lbs. Veal Chops – boneless, cut into 2-3 bite cubes. (If you cannot locate chops, then cutlets are acceptable, but cut the pork to similar size and thickness.
- 1 1/2 lbs. Country-style Boneless Pork Ribs, cut into 2-3 bite cubes. (If you cannot locate, Pork Shoulder can be substituted.)
- 4 Eggs
- 2 Tbsp. Milk
- 2 cups Cracker Meal
- 2 cups Flour
- 1 Onion, sliced
- 1 1/2 cups Chicken Broth
- 2 Tbsp. Vegetable Oil
- Salt to taste
- Pepper to taste
- Wooden sticks for skewer, approximately 4 1/2 inches long. See photo.
- Skewer the sliced meat onto the sticks, alternate the pork and veal.
- Season to taste with salt and pepper on two sides.
- Dredge in flour and set aside.
- Beat the eggs with the milk in a bowl large enough to accept the sticks of meat. Place the skewered meat into the bowl and cover all sides with the beaten egg mixture.
- Cover the skewered meat with cracker meal and set aside. When all have the three coatings, place into the refrigerator for thirty (30) minutes. This will allow the coating to stick better during the next step of browning.
- Preheat oven to 350 degrees F.
- Heat the oil in an electric skillet or large frying pan.
- Pour the chicken broth into the bottom of a 9 x 11 roasting dish.
- Brown the meat on all sides and add the onions and saute with the skewers. Remove the meat and onions and place on paper towels to drain. Pat dry, then place all into the baking dish with the broth.
- Cover tightly and bake for 45 minutes.
- Remove the cover and bake for additional 15 minutes.
- Serve & enjoy. You may use the drippings for au jus, or make gravy out of the drippings.