DIRECTIONS:

Place alternating cubes of pork and veal or chicken on eight wooden skewers. Push the meat cubes together snugly. Mix the eggs with 1 tablespoon water and dip the skewered meat in it. Roll meat in the crumbs and sprinkle with salt and pepper. Heat the butter and oil in a large skillet and brown the meat lightly. Add 1/2 cup of the chicken broth, cover, and simmer for 20-30 minutes. Dissolve the cornstarch in the remaining 1/2 cup of the chicken broth and add it to the pan juices, cooking and stirring until clear and thickened. Serve the skewers wth sauce poured over them.