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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 55 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside. | 2. Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside. | 3. Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). | 4. Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil. | 5. Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	2	pounds	boneless cut	3411.072	0.0	126.1915	318.155
skewer	14			-	-	-	-
salt black pepper	to taste		ground	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
milk	3	tablespoons		27.45	2.151	1.4175	1.4715
italian bread crumb	2	cups	seasoned	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
vegetable oil	2	cups		3758.32	0.0	0.0	436.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.