Okay. Made this for lunch today and edited the recipe above to reflect what I did.
This turned out really good. If you make it let me know what you think.
Based on your comments and my own hazy recollections I decided to reserve 4 T of the seasoned flour (a specific amount rather than just whatever was left--there was plenty) and to whisk it into the reserved fat after the skewers had been browned and removed from the pan. Meanwhile, I heated the stock-milk mix in the nuker then whisked that into the flour-fat mix till it was fairly smooth. I did this over low heat and did not want it to heat up to a simmer at all (I want that to happen in the oven) so I just whisked till fairly smooth.
Btw, I lowered the butter to 6 T.
I decided the celery was too important to make it optional. I wanted the skewers to sit above the gravy and, in the large pan I used, that worked well. With the gravy already in the pan it was easy to see whether or not the celery would give enough height to the skewers for this to work. It did, but I decided to throw on some sliced onions anyway.
I baked, covered, 30 min then uncovered for 20 and the skewers were perfectly done; dense but not dry. You might want to quickly pull one piece of meat off the end of a skewer to test doneness; it could vary depending on cut and size of the chunks. The bottom of the skewer (the underside of the meat that is closest to the gravy) gets soft but the rest was crisp. Neither I nor the other taster found the small soft area displeasing. THe gravy was thick an full-flavored. The celery and onion added nice notes as did the drippings from the meat. To make it smooth (it coagulates a bit during the baking) and pourable, I whisked almost a half cup of water into it. It was still full-flavored even with the water addition.
The air-drying stage in the fridge is important, imo. I have always found it better to give some time for the egg wash to set when breading or flouring for sauteeing or frying, or when egg is used as a binder, as it's used in crab cakes, e.g.
For best crispness and flavor, make sure the skewers brown well on all sides in the pan at the outset. Be sure that the butter is hot before adding the skewers and let the first side cook, without moving them, for a few minutes. Most food (breaded, floured, or not) that is browning will stick to the pan first then, after that side undergoes browning, it will release. I find it best to wait a few minutes to pass then to shake the pan gently rather than try to lift the food. Most often, when adequate browing has occurred, the food will release on its own. If it doesn't, go a min or two more and shake again. Turn the food with tongs; repeat. With the skewers shoot for a nice rich golden color and a firm feel to the breading when you touch it. It all will soften in the covered baking stage but should not fall off (the dried egg helps here as does being nicely browned prior); it will re-firm, crisp, and the color will deepen in the uncovered baking stage.
Though my recipe is a little involved I still found it fairly simple. I don't think there is a way to make it simpler without negatively impacting the finish but I have another thought on the breading/gravy front: You could brown the skewers well then remove them to a rack on a sheetpan and bake them, covered then uncovered, for the times listed above. Meanwhile, in the pan you used to brown them you could make the gravy, whisking in the reserved seasoned flour and then the milk-stock mix to make the gravy. I liked the whole-thing-in-the-oven way though.
Kevin
P.S. I've gotten good at one handed touch typing. That's how I do it.