Turns out, “spiedini” translates to “skewers” in Italian and can refer to just about any food thats been cooked on a stick. Shish kebab? In Italy that’s called spiedini.  It’s all spiedini. But what about the spiedini I grew up with? Surely they have to be a thing somewhere other than my childhood home.

Arrange a work space by filling a medium, shallow bowl with oil and filling another medium, shallow bowl with about 2 cups of breadcrumbs. Working one at a time, dip each cutlet in oil, allowing the excess to drip off, and then dredge in breadcrumbs. Set aside. Roll each slice of meat up and use a toothpick to hold together.

Place the spiedini into a greased baking dish. Be sure to pack them in tight, as this will help them cook evenly. Preheat the oven to 425 degree. Break up some pieces of dried bay leaves and tuck them in between each spiedini. This is optional, but gives them a nice, subtle flavor. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes or so until the breadcrumbs are golden brown. Serve hot or warm..

The spadini can also be rolled and every other one adding to a large skewer add a slice of a onion.