This is a unique and tasty way to prepare pork that children love. Serve with your favourite sauces.
Wow...haven't had this since I was a kid. Use to be a favorite. We used pork and veal first dredged in flour, then egg, then seasoned bread crumbs. However if you put them on a lightly greased cookie sheet in the oven at 350-375 for about 15 minutes per side, they will brown beautifully and you save a step. We use to call them 'mock chicken legs' - 06 Nov 2010 (Review from Allrecipes US | Canada)
I thought this was pretty good. Couple slight changes: I did a Flour, Egg, Bread crumb dip instead of double bread crumb bc double bread crumb in my experiance just falls off. I also used seasoned bread crumbs and added about 1 tbls of Paprika. It gave a beautiful color and body to the flavor. I breaded all my meat first then loaded on skewers this way everything got covered evenly instead of missing some. Soak your skewers for 20 min before loading them up to prevent them from burning. Thank you for recipie!!! - 11 Mar 2010 (Review from Allrecipes US | Canada)
I'm originally from W PA where we did use veal & pork. also substituted crushed ritz crackers for bread crumbs. double dipped with flour, egg the cracker crumbs. placed on rack, used chicken stock in bottom of pan. no need to individually wrap them. cover with foil, bake for 45 min. Sauce in bottom of pan makes great gravy for riced potatoes. I think I'll make this for the weekend. Thanks for the reminder. - 12 Mar 2010 (Review from Allrecipes US | Canada)