Veal Oscar With Hollandaise Sauce

Submitted by keen5

"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."

 

• Ready In: 38mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 veal cutlets, flattened or pounded very thin
• 2 tablespoons fresh lemon juice
• pepper
• seasoned flour (your choice of seasonings)
• 16 asparagus spears, cooked
• 4 crab legs, cooked,shells removed

• Hollandaise Sauce

• 2 egg yolks
• 1⁄2 cup butter, divided into 3 pieces
• 1 tablespoon fresh lemon juice

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.

Reviews

[keeperovthemagic]

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

 

[Srt]

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!