Veal Oscar With Hollandaise Sauce

Recipe by keen5
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READY IN: 38mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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