Veal Oysters

9 ingredients
3 steps

Ingredients

  • 1 pound boneless veal cutlets, cut into 1-inch cubes
  • 1 egg, beaten
  • 1 cup finely crushed saltine cracker crumbs
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter or margarine
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Directions

  1. 1
    Dip veal pieces in egg; dredge in cracker crumbs. Saute in oil in a large skillet over medium heat until browned. Drain veal on paper towels; set aside.
  2. 2
    Melt butter in a heavy saucepan over low heat. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
  3. 3
    Place veal in a lightly greased 1-quart casserole. Spoon sauce over veal. Bake, uncovered, at 325° for 1 hour or until veal is tender.

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