|Boneless pork loin||8 Ounce, cut into 1 inch cubes|
|Boneless veal loin||8 Ounce, cut into 1 inch cubes|
|Cold water||1 Tablespoon|
|Seasoned dry bread crumbs||3⁄4 Cup (12 tbs)|
|Snipped fresh rosemary||2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Unsalted butter/Margarine||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Chicken stock/Low sodium chicken broth||3⁄4 Cup (12 tbs)|
1. Preheat the oven to 350°F. Alternately thread cubes of pork and veal onto eight 9-inch skewers (preferably wooden ones). In a pie plate or shallow dish, whisk the egg with the water. On a piece of wax paper, mix the bread crumbs, rosemary, and pepper. Roll the skewered meat in the egg mixture, then in the crumbs, pressing gently to coat completely.
2. In an ovenproof 12-inch skillet or a shallow 2-quart casserole, heat the butter and oil over moderately high heat. Brown the skewered meat, turning frequently, for 6 minutes or until golden-brown on all sides.
3. Wrap the skillet handle with foil. Pour in the stock, cover, and bake for 13 minutes or just until the juices no longer run pink. Serve with O'Brien Potatoes, and Carrot-Raisin Slaw.