I've tried this method but been disappointed with the dryness/toughness of the final product. Here's a tip I learned from my mother for very tender pieces of meat; after pan frying the breaded skewers, place them on a slotted broiler pan and put a bit of water in the bottom pan (about a cup). Then cover with foil and tightly seal edges so as to keep in steam. Place in a 350 F oven for about 50 min. The meat will be very tender but the breading will still be very good. Not as quite as crispy, but the tenderness of the meat is excellent. A worthy trade off. This also works well with breaded pork chops.
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I've tried this method but been disappointed with the dryness/toughness of the final product....