Veal Oscar With Hollandaise Sauce

"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."
 
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Ready In:
38mins
Ingredients:
9
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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
     
  2. 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!
     
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RECIPE SUBMITTED BY

I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
 
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