Melt butter in a medium saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add veal, breadcrumbs, egg yolks, parsley, salt, and pepper, mixing well.
Beat egg whites (at room temperature) until stiff. Gently fold egg whites into veal mixture. Spoon into eight 6-ounce well-greased custard cups. Bake at 325° for 40 minutes or until a knife inserted in center comes out clean.