Veal Oscar

Recipe by lazyme
READY IN: 25mins




  • Sprinkle salt and pepper over veal.
  • Combine veal and flour in a large zip-top plastic bag; seal bag, and shake to coat veal with flour.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat.
  • Add half of veal, and cook for 1 minute on each side or until browned.
  • Remove veal from skillet; set aside, and keep warm.
  • Repeat with remaining 1 tablespoon butter and veal.
  • Wipe drippings from skillet.
  • Coat skillet with cooking spray, and place over medium heat.
  • Add the crabmeat, and saute for 1 minute or until warm.
  • Squeeze the lemon halves over crabmeat, and stir well; remove from heat, and set aside.
  • Place 3 veal slices and 1/4 of the steamed asparagus on each of 4 serving plates.
  • Spoon the crabmeat evenly over veal, and top each serving with 3 tablespoons Bearnaise Sauce.
  • Garnish with fresh tarragon sprigs, if desired.
  • Combine the first 6 ingredients in a small heavy saucepan; bring to a boil, and cook 1 minute.
  • Strain mixture, reserving liquid; discard solids.
  • Return liquid to saucepan; stir in sour cream.
  • Place over low heat, and cook 1 minute or until warm, stirring frequently.