Episode #61:Fried Breaded Chicken/Pork Skewers or Slovenian Palčki (Ocvrta Nabodala). These skewers are crispy on the outside and so juicy on the inside! This recipe has been a staple in our family! My Mama has perfected it, I will be sharing her secret that makes the meat on the stick so juicy and flavourful. It is a dish that is usually found on the table at all of our family gatherings — right next to the chicken schnitzel. It’s perfect for parties, potlucks or your next family meal. It will be a HUGE hit with both the adults and children! Are you ready let’s get started!
Print recipe here: [ Ссылка ]
⬇️⬇️⬇️⬇️ Recipe Below ⬇️⬇️⬇️⬇️
How to Make the Skewered Meat on a stick:
1. Cut Pork/chicken into 3/4″ wide pieces and add to a large mixing bowl.
2. Season with 1 tsp seasoning salt, 1 tsp paprika, 1/2 tsp sea salt, 1 tsp garlic powder, *add enough liquid from the pickled red pepper preserves, start with 1/4 to 1/2 cup. ** This is the magic that will make your meat so tender and juicy. The vinegar juice from the pickled red pepper preserves really tenderizes the meat and adds such delicious flavour
3. Mix it all together well. Cover the bowl with clear plastic wrap. Marinate in the refrigerator for 1 hour or overnight ( I have also breaded and fried right away without any marinating and they still turned amazing)
4. Cut the pickled red peppers into small 3/4” squares. Skewer the meat onto the wooden sticks, add 1-2 red peppers pieces in between the meat.
5. For the breading process you will require 3 shallow bowls/dishes/trays:
❥ First dish is filled with 1 cup of all purpose flour
❥ second dish is the egg mixture: 2 eggs, juice from 1/2 of a lemon, 2 Tablespoons milk, 1/2 tsp paprika, 1 tsp garlic powder, 1 tsp sea salt, Beat all together until well combined
❥ Third dish is filled with 1 cup of bread crumbs
6. In a large non-stick pan, one that is large enough to fit the skewered breaded meat sticks. Add enough oil to generously cover the bottom. Place over medium heat. Sautee the breaded skewers for about 2-3 minutes per side or until well browned on all sides and 165˚F at the thickest part of the chicken on a thermometer. Place on a plate that is lined with paper towel or a baking tray with a rack over top — for the excess oil.
Check out these RECIPES:
Chicken schnitzel ‣ [ Ссылка ]
Slovenian meatloaf ‣ [ Ссылка ]
Beef goulash‣ [ Ссылка ]
Fried Cauliflower ‣ [ Ссылка ]
Stuffed peppers ‣ [ Ссылка ]
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