Title: Veal Oscar
Categories: Meat Veal Seafood Crab Vegetable
Yield: 6 Servings

6		Veal cutlets; pound 1/4"
1		Egg; slightly beaten
1	tb	Water
2/3	c	Dry bread crumbs
1	ts	Salt
1/2	ts	Pepper
1/4	c	All purpose flour
2	tb	Margarine/butter
2	tb	Vegetable oil
10	oz	Frozen aspargus spears
		Lump crabmeat
		HOLLANDAISE SAUCE
3		Egg yolks
1	tb	Lemon juice
1/2	c	Firm butter

Mix egg and water. Mix bread crumbs, salt and pepper. Coat veal with flour. Dip veal into egg mixture; coat with bread crumb mixture. Heat 1 tb of the margarine and 1 tb of the oil in 10" skillet over medium heat until hot. Cook half of the cutlets in margarine mixture, turning once, until done, about 10 minutes. Remove veal; keep warm. Repeat with remaing margarine, oil and veal. Cook asparagus as directed on package; drain. Prepare Hollandaise Sauce. Place 3 to 4 asparagus spears on top of each cutlet; add some crabmeat and spoon sauce over top. HOLLANDAISE SAUCE: Stir egg yolks and lemon juice vigorously in 1 1/2-qt saucepan. Add 1/4 c of the butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly as this gives eggs time to cook

and thicken sauce without curdling) Lisa FROM: LISA HLAVATY (FDGN81A) By fatfree-request@fatfree.com on Jun 16, 1997

previous

next