Veal Oscar - WLOX.com - The News for South Mississippi

02/10/04

Veal Oscar

Veal Oscar
 
4 oz Veal
3 oz Jumbo Lump Crab
3 oz Asparagus
Hollandaise
 
Hollandaise Sauce:
Egg yolks
lemon juice
clarified butter
Lea & Perrons
Salt & Pepper
 
Lightly dust two veal cutlets in seasoned flour.  Panee in saute pan on both sides until golden brown.  Lightly blanch asparagus.  Heat crab meat in a small pan.  Place asparagus on the plate and cover with the veal cutlets.  Top veal with the crabmeat and drizzle hollandaise over top.
 
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