Veal Oscar With Hollandaise Sauce

Total Time
38mins
Prep 30 mins
Cook 8 mins

I love this and it's pretty easy to prepare, but makes a great impression on guests. Cook time does not include asparagus and crab legs. I buy my crab legs already cooked. Prep time is approximate.

Ingredients Nutrition

Directions

  1. Sprinkle cutlets with lemon juice and pepper on both sides.
  2. Dust with seasoned flour.
  3. Heat butter in a large skillet.
  4. Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
  5. Remove to a warm platter.
  6. On each cutlet place 4 spears of asparagus and one crab leg.
  7. Cover with Hollandaise sauce.
  8. For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
  9. Add butter, 1 piece at a time, stirring constantly until melted.
  10. Continue stirring until thickened.
  11. Serve over veal oscar.
  12. The sauce makes about 3/4 cup.
Most Helpful

2 5

its a general veal oscar recipe. lump crab meat is better with this some scallions and mushrooms make a good addition to the veal

5 5

Excellent! This is a beautiful dish to serve and absolutely wonderful. I did have a little trouble keeping everything warm since it cooks so quickly. I boiled the asparagus first, removed from heat but left them in the water while I cooked the veal. I bought pre-cooked crab legs and tossed the bag in with the aspargus to heat them while the veal was cooking. My husband really felt special. Thanks!

5 5