Veal Oscar With Hollandaise Sauce
- 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
- 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
-
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!
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.
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<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.