City Chicken
Here is a slightly different twist on an old favorite. The Panko bread crumbs, used in Japanese cooking, have a different texture then conventional bread crumbs making for a crispy coating.
Ingredients:
3 lbs boneless pork butt roast cut into 1 inch pieces and trimmed
Wood skewers (at least 8)
1 ½ tsp garlic powder
1 ½ tsp salt
1 tsp fresh ground pepper
¼ tsp dried thyme
¼ tsp dried basil
¼ tsp dried oregano
1/8 tsp dried dill weed
¼ tsp cayenne pepper (optional)
2 eggs and 2 tablespoons water for egg wash (whisk together)
1 cup flour
1 ½ cups Panko bread crumbs (Italian seasoned preferably)
Olive oil
Directions:
Combine the garlic powder, salt, pepper, thyme, basil, oregano, cayenne pepper, and dill weed in a bowl then toss in and coat the pork cubes. Thread the pork onto skewers, approximately 4-5 pieces per skewer. Place flour into a bowl. In a second bowl place the egg/water mixture and another bowl, the seasoned Panko bread crumbs. Working with one skewer at a time, roll the pork skewer in the flour mixture, then the egg mixture and finally Panko crumbs making sure to press mixture into pork. Repeat until all of the meat skewers have been breaded.
In a skillet or Dutch oven, heat olive oil. Fry each side of the skewered meat until lightly golden brown then set them aside on paper towel to drain off excess oil. Place a trivet into the bottom of a clean dutch oven and place the skewered pork cubes onto the trivet. Bake at 350° for 50 minutes or until the meat thermometer reads 170°. If cooking outdoors, use a 12" Dutch oven and place lit 13 charcoal briquettes on top and 13 beneath your Dutch oven. Do not over cook. If you cannot find Italian seasoned Panko crumbs simply use plain Panko crumbs and add Italian seasonings.
Serves 6-8