Veal Oysters

• 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

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. 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. Place veal in a lightly greased 1-quart casserole. Spoon sauce over veal. Bake, uncovered, at 325u0b0 for 1 hour or until veal is tender.

veal cutlets, egg, saltine cracker crumbs, vegetable oil, butter, flour, milk, salt, white pepper

Taken from www.myrecipes.com/recipe/veal-oysters (may not work)