Roman Meat Skewers (Spiedini alla romana)

Name: Roman Meat Skewers
Yield: 6
Ingredients: 1/2 kg of mole beef or brisket, finely ground; 2 eggs; 3 tablespoons of grated Parmesan cheese; 1/2 cup of breadcrumbs; 2 tablespoons of chopped fresh parsley; 1 minced garlic clove; salt and pepper to taste

1
1/2 kg of mole beef or brisket, finely ground
2
2 eggs
3
3 tablespoons of grated Parmesan cheese
4
1/2 cup of breadcrumbs
5
2 tablespoons of chopped fresh parsley
6
1 minced garlic clove
7
salt and pepper to taste

Ingredients

1
1/2 kg of mole beef or brisket, finely ground
2
2 eggs
3
3 tablespoons of grated Parmesan cheese
4
1/2 cup of breadcrumbs
5
2 tablespoons of chopped fresh parsley
6
1 minced garlic clove
7
salt and pepper to taste

Directions

1
Prepare 12 skewers
2
Cut the bread, prosciutto, and mozzarella into 2 cm cubes and place in separate plates
3
On each skewer, alternate between croquettes, bread, prosciutto, and cheese. Reserve
4
Place the flour and breadcrumbs on two shallow dishes or plates
5
Break the eggs into a large bowl; beat well
6
Dip the skewers into the flour, then the eggs, and finally the breadcrumbs. Reserve
7
Heat the oil in a large frying pan when hot, fry the skewers quickly for about 5 minutes per side until golden but not dry
8
Serve immediately on individual skewers