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1
For the tom toms: In a small mixing bowl, whisk the eggs, parsley, garlic and oregano until blended.
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2
Next, in a separate mixing bowl, blend lightly by hand the beef, pork and veal, ensuring not to overwork or over blend.
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3
Then add the herbed eggs to the blended meats, again mixing by hand, and then finish with the panko.
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4
Mix for a final time to bind the meats and eggs, then hold in the refrigerator for 20 to 30 minutes, or until usage.
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5
For the Parmesan cream: In a saucepan over medium heat, add the cream and chicken base, simmering until slightly thickened, 10 to 15 minutes.
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6
Once thickened and reduced, add the cheese and parsley, reduce the heat and cook for a final 10 minutes.
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7
Remove from the heat and hold warm.
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8
After resting the tom tom meat, portion into 1-inch round balls, then hold cold until cooking.
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9
In a 3-quart saucepan over high heat, bring the oil to 350 degrees F, then reduce the heat to medium-high.
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10
Fry the toms toms 10 to 12 at a time until the interior temperature reaches 160 degrees F, 3 to 4 minutes.
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11
Repeat the process until all the tom toms are cooked.
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12
Once cooked, add the tom toms to a large mixing bowl and blend with the cream sauce, tossing to coat.
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13
Remove from the sauce and skewer each with a 6-inch skewer to serve.
