Cut pork tenderloin & veal into big cubes.
Skewer the meat on fat wooden skewers.
Sprinkle each side with garlic salt.
Cover & refrigerate OVERNIGHT.
Next day:
Dip each skewer in milk.
Coat with Italian seasoned bread crumbs.
Dip in beaten egg(s).
Apply a 2nd coat of Italian seasoned bread crumbs.
Heat oil in a large pot.
When oil is hot, fry skewered meat until breading is browned.
Don't crowd the pot.
Meat should be single layer with room to rotate/ move.
Place fried skewers in a baking dish, single layer.
Add enough chicken broth to keep meat from sticking (should at least coat bottom of dish).
Season with salt & pepper.
Bake covered @ 350, 1 hour
Bake uncovered until done, about 15 more minutes.
