From the kitchen of Joan Knewasser. Ask your butcher if
you can't find the wooden skewers. The name comes from
the Depression years. In the country, people kept chickens
and could have fried chicken when they wanted. In the city,
chicken was hard to come by; so they created their own from
chunks of pork and veal which were much less expensive
then. The skewers of pork and veal looked like a chicken
leg when breaded.
Cut pork & veal into big cubes.
Skewer the meat on fat wooden skewers.
Sprinkle each side with garlic salt.
Cover & refrigerate OVERNIGHT.
Heat about an inch of oil in a large pot.
- Dip each skewer in milk.
- Coat with Italian seasoned bread crumbs.
- Dip in beaten egg(s).
- Apply a 2nd coat of Italian seasoned bread crumbs.
When oil is hot, fry skewered meat until breading is browned.
Don't crowd the pot. Meat should be single layer with room
to rotate/ move.
Place fried skewers in a baking dish, single layer.
Add enough chicken broth to keep meat from sticking
(should at least coat bottom of dish).
Season with salt & pepper.
Bake covered @ 350, 1 hour
Bake uncovered until done, about 15 more minutes.
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