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Country Ribs City Chicken

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“If you are looking for something different to do with pork, this is a great recipe. I adapted this from the Better Homes and Gardens Meat Cookbook, circa 1960. It originally called for veal. I've been making this recipe for 25 years and it is a family favorite. It's an easy recipe and you'll have the ingredients in your cupboard. The recipe calls for skewering the meat on 9 inch skewers, but when making it for the family, I just brown and bake the cubed meat in a cast iron pan. For company, I do skewer the meat. And, I do reduce the salt content and allow guests to add it to their own taste.”
READY IN:
1hr 45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. If using skewers, thread meat onto 6 skewers.
  2. Combine crumbs and next 4 ingredients.
  3. Combine egg and milk.
  4. Dip meat in egg mixture, then into crumbs.
  5. In skillet, brown meat slowly on all sides.
  6. Dissolve bouillon cube in 1/2 cup of boiling water; add to meat.
  7. Cover and bake at 350°F for 45 minutes.
  8. Uncover; bake 30 minutes.

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