1 cup seasoned breadcrumbs
1/2 tsp paprika
2 tbsp grated parmesan cheese
1/2 cup vegetable oil or canola oil
Wooden skewers soaked in water
For Gravy (Optional):
1/2 cup chicken broth or stock
2 tbsp all-purpose flour
Instructions
Thread the pork and veal cubes onto the soaked wooden skewers, alternating pieces of each meat. Season liberally with salt and pepper.
Set up a dredging station with the beaten eggs in one shallow bowl and the breadcrumb mixture (breadcrumbs, paprika, parmesan) in another bowl.
Working in batches, dip each skewer into the egg mixture, coating all sides. Then dredge it through the breadcrumb mixture, pressing gently to adhere.
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once shimmering hot, fry the breaded skewers for 2-3 minutes per side until golden brown and crispy.
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