From the kitchen of Kay Putano. This marinades for 2-3
DAYS (at least 2 nights) so plan ahead. 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.
DAYS (at least 2 nights) so plan ahead. 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.
Make marinade:
1 bay leaf
1 tsp rosemary
3 eggs, beaten
salt & pepper
2-3 garlic cloves, peeled, cut in half
1 tsp Italian seasoning
1 small/ med onion cut into slices
2-3 Tbsp romano cheese
Cut pork & veal into cubes.
Marinate meat 2-3 DAYS (at least 2 nights)
Alternate meat on short thick wooden skewers.
Coat in Italian bread crumbs.
Brown on all sides in oil &/or butter.
Place skewers on rack in roasting pan.
Add water to pan, but keep water below rack.
Bake @ 350 for 45 minutes.
1 bay leaf
1 tsp rosemary
3 eggs, beaten
salt & pepper
2-3 garlic cloves, peeled, cut in half
1 tsp Italian seasoning
1 small/ med onion cut into slices
2-3 Tbsp romano cheese
Cut pork & veal into cubes.
Marinate meat 2-3 DAYS (at least 2 nights)
Alternate meat on short thick wooden skewers.
Coat in Italian bread crumbs.
Brown on all sides in oil &/or butter.
Place skewers on rack in roasting pan.
Add water to pan, but keep water below rack.
Bake @ 350 for 45 minutes.
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