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.