2 lbs. veal cubes
Flour
Salt & pepper
2 eggs
2 c. bread crumbs
1/4 c. butter
1 c. bouillon

Arrange veal cubes on 6 skewers, pressed close together. Roll in flour seasoned with salt and pepper. Beat eggs with 2 tablespoons water. Dip veal in egg and then in bread crumbs, coating completely. Brown veal in butter on all sides. Add bouillon, cover pan and simmer about 50 minutes, adding more stock if needed. Remove veal and make gravy out of liquid remaining.