Veal Oysters

Oxmoor House
2 to 4 servings


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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


Dip veal pieces in egg; dredge in cracker crumbs. Sauté in oil in a large skillet over medium heat until browned. Drain veal on paper towels; set aside.

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.

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.

Created date

February 2010