Ingredients:

  • 1 1/2 pounds pork shoulder (or pork loin), cut into 1 1/2 inch cubes (approx. 680g)
  • Optional 1/2 pound veal shoulder or leg cut into 1 1/2 inch cubes (225g)
  • 1 large egg
  • 1/4 cup milk (59 ml)
  • 1 cup all-purpose flour (120g)
  • 2 cups bread crumbs (fresh or panko) (240g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 teaspoon garlic powder (5g)
  • 1/2 teaspoon paprika (2.5g)
  • 1/4 cup vegetable oil, for baking or frying (59 ml)
  • 2 tablespoons butter (28g)

Instructions:

  1. Cut the pork (and veal, if using) into uniform 1 1/2 inch cubes.
  2. Thread the meat cubes onto the skewers, leaving a small gap between each piece.
  3. In the first dish, whisk together egg and milk. In the second dish, combine flour, salt, pepper, garlic powder, and paprika. Place bread crumbs in the third dish.
  4. Dip each skewer in the flour mixture, then the egg mixture, and finally coat thoroughly with the breadcrumbs. Press the breadcrumbs gently to adhere.
  5. Preheat oven to 375°F (190°C). Place skewers on a baking sheet lined with parchment paper. Drizzle lightly with vegetable oil and dots of butter. Bake for 30-45 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 165°F (74°C) for well-done. Turn skewers halfway through cooking.
  6. Heat vegetable oil in a large skillet over medium heat. Add a little butter once hot. Carefully add the skewers to the skillet, being careful not to overcrowd the pan. Brown on all sides, turning frequently, until the internal temperature reaches 145°F (63°C) for medium-rare or 165°F (74°C) for well-done (approximately 20-25 minutes). Add additional oil or butter as needed to prevent sticking.
  7. Let the skewers rest for a few minutes before serving.