Preheat oven to 350 degrees.
Cut each meat into 1" thick cubes. Season with salt and pepper.
Insert skewers into center of cubes of meat, alternating between beef, pork and veal. Each skewer should contain 5 to 6 pieces of meat.
Place flour, eggs and bread crumbs into separate, shallow dishes, wide enough to fit skewers.
Working one-by-one, dredge each skewer in flour, then egg, then bread crumbs. Once breaded, you can attempt to mold each skewer into a chicken drumstick shape.
Heat oil in frying pan to 350 degrees. Working in batches, brown each side of skewers. Transfer skewers to casserole pan once browned. Reserve 1 TBSP of drippings in pan for gravy.
Once all skewers are browned and in casserole pan, bake skewers in preheated oven for about 20 minutes. If using a thermometer, internal temperature should be about 160 degrees, to be safe. If you like your meat a bit more rare, cook slightly less. If you used a slightly tougher cut of meat, it might take a little longer in the oven to get tender. I found that my meat was thoroughly cooked, but stayed juicy and tender regardless.