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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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This dish is traditionally made with veal and pork but I keep the cost low by only using the cheapest pork I can find, usually boneless country ribs. No chicken here. I like to serve it over barley which soaks up the remaining liquid nicely! Ingredients:
1 lb country ribs, boneless |
1 cup flour |
1 egg |
1 cup breadcrumbs |
2 tablespoons olive oil |
1 tablespoon butter |
14 ounces low sodium beef broth |
1 small onion (minced) |
Directions:
1. Cut boneless ribs into 1 to 1.5 pieces;.
2. Skewer 4 pieces per skewer.
3. Dredge skewers in flour, then in egg mixture and then in breadcrumbs.
4. Warm a large pan over medium heat and add olive oil and butter.
5. When butter is melted, add the skewers and cook until all sides are golden brown (add more butter if needed).
6. Once golden brown, pour in beef broth and sprinkle onion over the top.
7. Cover with foil and place in preheated oven at 350 degrees Fahrenheit for 1 hour.
8. Remove foil and leave in oven for an additional 30 minutes.
9. Remove from oven and serve over any grain to soak up extra pan juices (I prefer barley).
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