Veal Oscar

Title:
Veal Oscar

Yield:
6 Servings

Categories:
Meats,
Veal,
Seafood,
Crab,
Vegetables




Ingredients:





          -LISA FDGN81A


     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






 Date: Thu, 23 May 96 22:39:04 PDT


 


 From: eboyd@shentel.net


 


 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)


 


 Posted on MealMaster Recipes List, Digest #145, 26 May 1996