Cut pork tenderloin & veal<\/strong><\/em> into big cubes.<\/p>\n\n\n\n Skewer the meat on fat wooden skewers.<\/p>\n\n\n\n Sprinkle each side with garlic salt<\/em><\/strong>.<\/p>\n\n\n\n Cover & refrigerate OVERNIGHT.<\/p>\n\n\n\n Next day:<\/p>\n\n\n\n Dip each skewer in milk<\/strong><\/em>.<\/p>\n\n\n\n Coat with Italian seasoned bread crumbs<\/strong><\/em>.<\/p>\n\n\n\n Dip in beaten egg(s)<\/strong><\/em>.<\/p>\n\n\n\n Apply a 2nd coat of Italian seasoned bread crumbs<\/em><\/strong>.<\/p>\n\n\n\n Heat oil<\/strong><\/em> in a large pan.<\/p>\n\n\n\n When oil is hot, fry skewered meat until breading is browned.<\/p>\n\n\n\n Turn the skewers to brown each side.<\/p>\n\n\n\n Place fried skewers in a baking dish, single layer.<\/p>\n\n\n\n Add enough chicken broth to keep meat from sticking (should at least coat bottom of dish).<\/p>\n\n\n\n Season with salt & pepper<\/strong><\/em>.<\/p>\n\n\n\n Bake covered @ 350, 1 hour<\/p>\n\n\n\n Bake uncovered until done, about 15 more minutes.<\/p>\n\n\n\n NOTES<\/p>\n\n\n\n Joan Knewasser<\/p>\n","protected":false},"author":1,"featured_media":3157,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[34,7,33],"tags":[669,709,104,708,115,106,710,420],"class_list":["post-3156","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-main","category-pork","tag-bread-crumbs","tag-city-chicken","tag-joan-knewasser","tag-meat-on-a-stick","tag-pork","tag-recipe","tag-skewer","tag-veal","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n