Veal Oscar

Recipe Ingredients

1		Asparagus spears - ends trimmed
1 lb	454g / 16oz	King crab legs
		Water - as needed
		White wine - as needed
		Lemon slices - as needed
1/2 cup	31g / 1.1oz	Flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
6		Veal cutlets - lightly pounded
2 tablespoons	30ml	Butter - divided
1		Shallot - chopped
1 tablespoon	15ml	Chopped fresh tarragon
1 tablespoon	15ml	Olive oil
		Bearnaise Sauce - (see recipe)

Recipe Instructions

Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.

In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.

To serve, place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce. Serve hot.

This recipe yields 4 servings.

Variation: May substitute chicken or turkey cutlets for veal.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1A04) - from the TV FOOD NETWORK

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