Poland's Patyczki (meat-on-a-stick)

My mom used to make these, but she would cut the pork and veal into long strips. then she would start with a strip of pork, and then the veal (90 degrees ), and weave them down the stick. Then bread them. They would just melt in your mouth.

I marinate both the veal and pork separately with Kraft French salad dressing. Assemble meat on the sticks alternating each type. Afterwards coat in flour, egg and bread crumbs. Fry, then bake covered with carrot peels and sliced onions, at 300F for 1-hour in roaster

Why fry and then bake? You will lose all crispiness from frying in the process of baking. Sth doesn`t hold water here.....