1. Prepare the skewers
- Thread pork and veal cubes onto soaked wooden skewers, alternating pieces.
- Season generously with salt and pepper.
2. Set up dredging station
- Place beaten eggs in one shallow bowl.
- In another, mix breadcrumbs, paprika, and parmesan.
3. Bread the skewers
- Dip each skewer into the egg mixture, coating all sides.
- Dredge through breadcrumb mixture, pressing gently to adhere.
4. Fry until golden
- Heat oil in a large oven-safe skillet over medium-high heat.
- Fry skewers 2–3 minutes per side until crisp and golden brown.
5. Bake to finish
- Transfer skewers to a baking dish.
- Bake at 350°F (175°C) for 20–25 minutes, until meat reaches 145°F internally.
6. Optional gravy
- In the skillet, whisk flour into browned bits and oil to form a roux.
- Slowly add broth, whisking until thickened (about 5 minutes).
7. Serve & enjoy
- Plate skewers hot from the oven.
- Drizzle with gravy if desired, and serve with mashed potatoes or roasted vegetables.
🌟 Notes & Variations
- Substitute pork only, or use beef tips if preferred.
- Add Italian seasoning or garlic powder to breadcrumbs for extra flavor.
- Make low-carb by swapping breadcrumbs for almond flour or crushed pork rinds.
- Store leftovers in the fridge for 3–4 days.
